Restaurant​/Catering Manager

Location: Downingtown

At the present time, a vacancy exists for a Restaurant/Catering Manager and Culinary Facilitator to plan, manage and assist with all requested catering functions for the Technical College High School campuses and support operations for the Technical College High School campuses  restaurants.

Summary of Position:

The Restaurant/Catering Manager/Culinary Facilitator will plan, manage and assist with all requested catering functions for the TCHS campuses and support operations for the TCHS campuses  restaurants. This position will work in conjunction with the culinary arts instructor(s) to incorporate the catered events into the program curriculum. It is imperative that the facilitator collaborates with the instructors with all aspects of all events.

The facilitator will work directly with the overall student population as designated by the instructor and provide internship and cooperative education opportunities for eligible students. The facilitator will plan, manage and operate catering requests at TCHS Brandywine, Pickering and Pennock s Bridge. The facilitator will manage all financial transactions, invoicing and daily deposits.

Essential Duties and Responsibilities:

* Coordinate and assist with the daily operation of the restaurants at TCHS Brandywine, Pennock s Bridge, and Pickering campuses in collaboration with the culinary arts instructor(s).

* Plan, organize, and manage catering functions for internal and external events, including event logistics, timelines, setup, service, and breakdown.

* Collaborate closely with TCHS culinary arts instructor(s) to support student participation in restaurant and catering operations as part of authentic, hands-on learning experiences.

* Work directly with students during restaurant and catering functions to reinforce professionalism, customer service, teamwork, communication, and workplace readiness skills.

* Maintain consistent weekly communication and planning meetings with culinary arts instructor(s) to coordinate restaurant operations, catering events, student responsibilities, scheduling, and instructional support needs to ensure collaborative and successful program operations.

* Supervise and support cooperative education students and interns during restaurant operations, catered events, and work-based learning experiences.

* Coordinate internship and cooperative education opportunities with cafeteria staff and industry partners for eligible students.

* Maintain effective communication and collaboration with culinary arts instructor(s), administrators, staff, vendors, and clients to ensure successful execution of restaurant and catering functions.

* Oversee catering and restaurant operational logistics, including scheduling, event coordination, purchasing support, inventory monitoring, and supply organization.

* Ensure restaurant and catering operations maintain compliance with sanitation, food safety, and workplace safety standards and regulations.

* Manage catering-related financial processes including invoicing, deposits, transaction records, and related documentation in accordance with CCIU procedures.

* Assist in maintaining clean, organized, and professional restaurant, kitchen, and event environments that reflect industry expectations.

* Support special events, student showcases, community partnerships, and school functions that promote the TCHS culinary arts programs.

* Participate in meetings, training, and professional development activities as required.

* Perform other duties as assigned by the designated Principal or Division Director.

Qualifications:

1.

Education and Experience