Catering and Events Assistant Manager

Brief Description

Full-Time, Hourly Non-Exempt

The Assistant Manager provides management support and assistance to the Operations Manager and Director in the Catering and Concessions operations for the University which includes day to day catering events, banquets, service at the Presidents private residence, concessions events, as well as the University Club for Faculty and Staff on campus. The position is focused on management of the front of house management of the catering team during events including catering servers, bartenders, waitstaff, drivers and other employees.

The Assistant Manager works collaboratively with the rest of the catering team including back of house management, a culinary team, sales team, and other union, students, and part‑time employees. The Catering department works closely with the President of the University’s team and is responsible to execute events and high levels of service at the request of the President’s office. They are also responsible for day to day catering events at UB, concessions events including football and basketball games or other athletic events, and with the operation of the University Club (faculty and staff) restaurant and meeting space.

Job title:

Catering and Events Assistant Manager

Reports to:

Director of Catering and Concessions

Department:
Three Pillars Catering and Concessions

FLSA Status:
Full-Time, Hourly Non-Exempt

This is a Full‑Time position in which days and hours of work vary. The schedule is based on the customers’ needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length.

This position is considered a non‑exempt position, which means that you will be eligible for overtime pay for hours worked in excess of 40 in a given workweek.

• Executes events in catering, concessions, University Club and any other special events, as needed, ensuring excellence in food and guest service.
• Manages the day‑to‑day operations of the Catering and Concessions Departments.
• Enforces high standards of facility and equipment cleaning and sanitation.
• Ensures that Serv Safe and the New York State Department of Health regulations for HACCP and Food Safety are followed.
• Completes Banquet Event Order (BEO) process from distribution to event end.
• Adheres to established purchasing programs.
• Ensures stringent inventory and security controls.
• Accurate preparation of inventory, payroll, and other financial and operational statements as assigned.
• Performs event follow up activities with guests to insure total satisfaction with food and service.
• Promptly responds to guests’ comments, suggestions and complaints.
• Conducts thorough Event Pre‑service meeting.
• Enforces accurate cash handling and stringent money controls.
• Facilitates the productivity and efficient use of all food, labor and other controllable resources.
• Completes various administrative paperwork within set timelines.
• Takes initiative to complete tasks and solve problems without specific instruction.
• Proficient in all hourly positions with the ability to jump in and assist where needed.
• Hands on management is required.
• Other duties assigned by the General Manager of Catering.
• Participates in subordinate coaching, counseling and disciplinary procedures.
• Enforces union and student attendance policies.
• Responsible for training staff on standards and procedure.
• Communicate with back of house daily.
• Job duties and assignments may vary due to needs of business. This includes being assigned to a different operation when business requires it.

• Associate’s Degree or higher in food service or related field preferred.
• Serv Safe Certification
• TIPS Certification (willing to become a TIPS Certified Trainer)

• Minimum 3 years’ experience in a high volume food service establishment, preferably in an upscale catering, banquet or resort operation.
• Exemplary customer service skills.
• Exceptional organizational,…