Retail Restaurant Events & Catering Manager

Retail Restaurant Events & Catering Manager

The Retail Restaurant Events and Catering Manager's primary responsibility is to manage Catering and Events operations. The position will coordinate assigned sporting events and all catering orders that come through the retail restaurants and Cougareat.

Responsibilities will include managing catering inquiries, quotes, customer communication, event scheduling, staffing, food and supply ordering, preparation, delivery, setup, service, cleanup, invoicing, sales tracking, customer follow-up, and repeat-business development. The position will also ensure compliance with food safety standards and applicable operational standards.

This is an hourly manager position responsible for leading a dedicated student event team consisting of two Student Event Leads and fifteen to twenty students. The position will recruit, train, schedule, supervise, and evaluate student employees. The Student Event Leads will be trained to manage events when the manager is not physically present.

During periods without scheduled catering or sporting events, the position will focus on sales calls, following up on leads and past customers, increasing repeat business, training and cross-training student employees, and supporting restaurant operations or other Dining Services areas as needed. The position will also complete projects and tasks assigned by Retail Dining administrative leadership.

What you'll do in this position:

• Ensure that proper pars are established and that food is rotated to minimize spoilage, managing daily spoilage and loss.
• Develop and implement plans to recruit, train, and retain employees, communicating effectively with them and promoting a positive team environment.
• Create and manage schedules for restaurant employees, student employees, and the Catering and Events team.
• Manage catering inquiries, quotes, customer communication, calendar, staffing, and event details such as event preparation, food production, delivery, setup, service, and cleanup.
• Provide reliable staffing and operational support for assigned sporting events each year(Football, Men's Basketball, Women's Basketball, others as assigned).
• During periods without scheduled sporting or catering events, make sales calls to campus departments, follow up on leads and quotes, contact past customers, and develop repeat-business opportunities, protecting existing revenue and identifying opportunities to increase catering and event sales.
• Ensure that food temperatures are correct at all times and that food safety logs are maintained.
• Establish sanitation standards and ensure compliance by restaurant and event crews.
• Establish and maintain customer service standards for assigned restaurants and events.
• Review financial documents for Catering and Events operations.
• Create and use sales projections when preparing schedules and staffing plans, recommending actions to improve sales, profitability, labor efficiency, and customer retention.

What qualifies you for this role:

• Required: 2+ years college and 2+ years food experience including 1 year as a supervisor OR 4+ food service experience including 1 year as a supervisor
• Preferred: Bachelor's degree, 3+ years food service experience, 2 years as a supervisor OR 7+ years food service experience, 2 years as a supervisor

Physical Exam and Lift Test Required

Physical Effort: Moderate Physical effort represented by frequent handling of medium weight objects (approx. 20-50 lbs.) and materials, or use of medium weight hand tools. May require climbing and working from ladders or in awkward positions.

Environment: Periodic exposure to unfavorable conditions because of unavoidable need to be in variable temperatures or wet environments, etc.

Hazards: Frequent existing or potential hazards

Physical Requirements: Will regularly assist with food orders and receiving of food products/goods. Must be able to lift inventory items weighing 30-60 lbs. for 1-2 hours a day, up to 5 days a week, wearing gloves or jacket as necessary. May have to use step ladder to put away items in high locations. Must be able to work in areas exposed to heat from ovens/fryers/grills/equipment and/or cold temperatures from refrigerators and freezers for 5-7 hours a day up to 5 days a week, wearing gloves and jackets when necessary. Must be able to work in loud environments due to equipment in retail dining areas. Up to 5-7 hours a day up to 5 days a week. Must be able to work in areas with wet floors, dangerous equipment (pulpers, dish machine, ovens, grills, rolling cabinets, trucks/lift gates, fryers, sharp knives, etc.) for 5-7 hours a day up to 5 days a week, using Cut gloves, fry gloves, face shield, goggles, heat pads, etc...

What we offer in return:

• 401k. BYU automatically contributes 8% at no cost to you. Additionally, if you contribute 5%, BYU adds an additional 4% (Rehires may qualify for different retirement plans)
• Generous vacation and sick time, plus 13 paid holidays
• Employee assistance program, available to the employee and all members of their household
• Tuition benefits for employees and eligible family members
• Access to athletic facilities
• Excellent medical/dental benefits
• Short/long term disability benefits
• Paid parental and maternity leave
• Wellness program
• Free on-campus parking
• Free UTA passes for employee, spouse, and qualified dependents
• Discounts at the BYU Store and for many events at BYU

Pay Grade: 50

Typical Starting Pay: $25.75 $33.50 per hour $53,500 - $70,000 per year

The actual compensation offered will take into consideration internal equity and may vary based on the candidate's job-related experience, knowledge, skills, and other relevant factors. Candidates with very significant work-related experience may receive an offer higher than the posted typical range.