Coordinator, Catering and Service

Coordinator, Catering and Service Salary

$35,721.00 - $41,674.00 Annually

Manage the arrangements, serving requirements, and food production for catered events by the J.E. Broyhill Civic Center. Requires a detailed knowledge of food service operation, service and presentation, banquet/catering food and beverage service. Performs a variety of responsible and confidential administrative, secretarial and clerical duties; and provides information and assistance to faculty, staff, students and the public. Requires a detailed knowledge of customer service, event planning, catering, records keeping, research and reporting.

• Teach one course per semester in the Culinary Technology program including but not limited to the following duties: prepare objectives, assignments, grading standards, and course syllabus, prepare, proctor, and grade test; prepare instructional materials and aids.
• Perform the duties of the catering front-of-the house manager for each event. Serve as catering point of contact.
• Supervise all aspects of food production, service, and event presentation by providing orientation and training for service staff to meet quality and safety standards.
• Manage daily prep schedules, production schedules, and overseeing catering staff during food production.
• Manage all aspects of food production, set-up, and break-down for each catered event.
• Recruit and schedule kitchen staff, service staff, work-based learning students and volunteers to provide the level of required service.
• Manage the organization, service equipment inventory, access and security of Civic Center permitted kitchens.
• Receive food deliveries, linen orders, maintain inventory, and forward all billing receipts and invoices to the Catering Director or appropriate Civic Center staff.
• Ensure that time sheets are completed accurately for college employees and prepare Professional Service Agreements for independent contractors.
• Collect all service related invoice/receipts and forward all billing information to appropriate Civic Center staff.
• Maintain compliance of all sanitation regulations to include daily cleaning and organization of all service areas.
• Ensure all service areas required by customers are prepared and presented as contracted, including supervising the set-up, break down and clean-up for each event (buffet, place settings, chafers, bar, linens, etc.).
• Meet with prospective customers to discuss catering services and to customize each event. Serve as catering point of contact during the event for any request/need.
• Meet with the J.E. Broyhill Catering Group management and J.E. Broyhill Civic Center leadership and staff teams.
• Coordinate room utilization, service areas and set-up information with appropriate Civic Center staff.
• Complete security check at the end of each catered event.
• Screen office and telephone calls; respond to sensitive complaints and requests for information from the general public, students, faculty and staff in a courteous manner; resolve concerns and complaints; refer inquiries as appropriate.

• Coordinate with the Catering Director in providing pricing, ensuring correct presentation and service of the menu for each event.
• Research and develop new menus and adjust existing menus for each catered event as necessary.
• Provide information to maintain and update the website portfolio and social media sites.
• Open and close facilities for catered events.
• Assist Production Technicians and Office Staff as needed.
• Participate in professional development activities and required employee training. (Ex. acquire Serv Safe Certification)
• Other duties as assigned.

• Detailed knowledge of food service operation, and presentation, banquet/catering food and beverage service.
• The mission, goals and objectives of the college.
• Safe work practices and procedures.
• English usage, spelling, grammar and punctuation.
• Current trends, research, and development in the area of computer technology.
• Pertinent federal, state, and local laws, codes and regulations.
• English usage, spelling, grammar and punctuation.
• Operations, services and activities of catering department.
• Modern office procedures, methods and computer equipment & software
• Basic accounting and mathematics principles.
• Alpha and numerical filing systems.

• Organize, direct and supervise a variety of catering events.
• Work independently in the absence of supervision.
• Interpret, explain, and enforce departmental policies, procedures, laws and regulations.
• Understand and follow oral and written instructions.
• Establish and maintain effective working relationships with those contacted in the course of work.
• Communicate effectively, in oral and written form, with a wide range of people.
• Respond to difficult requests and inquiries from students, faculty, staff, and patrons.

The employee should have the ability to effectively handle a work environment and conditions which involve a kitchen,…