A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.
The purpose of this position is to manage, plan and direct the catering operations including service, and set-up of service. The position will report to the Catering Manager and will partner closely with the Catering/Sales and Culinary departments to ensure the catering operations can meet the demands of the clients successfully.
Oversees all catering service operations and ensures that all catering service details are executed.
Assist in ensuring that the events are on time, make adjustments as needed and relay that information to the appropriate personnel.
Review catering Event Orders (BEO’s) at the beginning of each shift to ensure rooms are set as contracted. Confirm and set up A/V equipment needs to contract for the event.
Responsible for the performance of the catering service staff, including direct supervision of the catering staff.
Provides leadership to the staff in the absence of the Catering Manager.
Collaborate with Catering/Sales, Food & Beverage managers and the culinary team to ensure that quality service is provided for all meetings and catering guests.
Manage the cost and quality control of catering services.
Be an active liaison between the guests and other university staff to ensure outstanding customer service while maintaining company procedures and complying with company policies.
Maintain all equipment and facilities in an organized, clean, and safe environment.
Communicate any areas of need, problems, and concerns from guest to Catering Manager.
Directs the work of Associates.
Appraise Associates' productivity and efficiency for the purpose of recommending promotions or other changes in status.
Involves the Catering Manager in situations that require disciplinary action.
Plans the work and apportions the work among Associates.
Responsible for end-of-shift duties including, but not limited to, billing, cleaning event space and all work areas, returning catering bar inventory, billing and releasing staff.
Partner with the Culinary department to provide timely and accurate food service.
Discretion / Independent Judgment - this position does represent the company in handling complaints, arbitrating disputes or resolving grievances.
High school diploma.
Obtain TAM certification.
Audio Visual skills (microphones, LCD projectors, computers and similar equipment).
Minimum of 2 years experience in caterings, Food & Beverage, Conference Services or a related discipline.
Excellent written and oral communication skills.
Positive interpersonal and customer service skills.
Strong project management skills.
Proficiency in the following software - MS Word, Excel.
Must have Audio Visual skills.
Experience in a hospitality environment.
Multiple positions are available at multiple locations.
A Catering Captain will be expected to work with guests and visitors to ensure satisfaction.
A Catering Captain will have to take initiative and get creative in resolving guest challenges and involve a supervisor only when previous methods have been unsuccessful.
ADA Information Physical Requirements:
Ability to communicate efficiently and accurately with guests and staff.
This position requires detailed assessment/observation of customer service and staff needs during special events.
Identify and distinguish colors.
Able to maintain a static position for extended periods of time; move throughout the kitchen and facility as needed; and move and transport objects weighing up to 25# frequently, on occasion objects weighing up to 50#.
Ability to maniuplate and gather objects from various positions, often at low heights and from awkward positions.
May be indoor or outdoor setting
May work on high or precarious places
Varying schedule to include evenings, holidays and weekendsThe University of Michigan is an equal opportunity/affirmative action employer.