Catering Operations Manager; Hopkins Dining

Catering Operations Manager (Hopkins Dining)

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We are seeking a Catering Operations Manager to coordinate and oversee the catering team, ensuring the highest standards of food hygiene, service, and guest experience are met. The role develops and maintains policies and procedures in alignment with current regulations and supports staff in their daily operations.

• Operations
  • Oversees and manages daily catering operations on campus.
  • Supports all operational and financial management, ensuring flawless event execution.
  • Builds and maintains strong relationships with students, campus constituents, and team members.
  • Listens to clients and translates their ideas into executable events.
  • Communicates service issues to the Catering Leadership for resolution.
  • Supports team members with the tools necessary to complete their jobs.
  • Ensures quality standards are maintained at all times and supports University initiatives.
  • Develops operations systems: product handling, storage requirements, policies, procedures, inventory management, and event transportation.
  • Works with the Catering Director and Marketing to create and execute marketing initiatives.
  • Troubleshoots issues and manages service recovery quickly.
  • Assists the Catering Director in soliciting new and repeat clients.
  • Fosters a positive work environment that boosts morale, productivity, and communication.
  • Responsible for overall setup, flow, and operations related to event food and beverage.
• Finance
  • Supports financial outcomes and profit goals as set by the Catering Director and/or Executive Chef.
• Controls
  • Assists in ensuring all security, safety, and sanitation standards are achieved.
  • Employs good safety and sanitation practices.
  • Assists in controlling catering inventories, product cost, purchasing, and regular auditing.
• Other duties as assigned.

• Maintain organization in a changing environment.
• Display initiative, responsibility, flexibility, and leadership.
• Communicate effectively with management, students, and team members.
• Taste and evaluate food and beverage products.
• Attention to detail across all responsibilities.
• Walking, standing, pushing, pulling, and lifting occur approximately 90% of the time, with occasional lifting of up to 40 pounds or heavier.
• Operate with moderate supervision; self‑sufficient and capable of multitasking.

• Associate's Degree or Culinary Degree equivalent.
• Three years of Food Service Management experience, with at least one year in a supervisory role.
• Serv Safe and Allertrain certifications required; must be obtained within three months of employment if not already held.
• Additional education may substitute for required experience; further related experience may substitute for education beyond a high school diploma to the extent permitted by the JHU equivalency formula.

• Bachelor's Degree.

• Salary Range: $48,000 - $84,100 annually (commensurate with experience).
• Employee Group:
  Full-time.
• Schedule:
  
  5 days a week, with some night and weekend work.
• Location:
  
  Homewood Campus.
• Department:
  Hopkins Dining.
• FLSA Status:
  Exempt.

Reports to the Catering Director.