Responsible for assisting the director in the organization, coordination, and management of the catering function of the university as well as assisting in the planning and execution of special events in a profitable and efficient manner.

Major Duties / Critical Tasks:

• Assists in the planning, coordination, and execution of catered functions with emphasis placed on special use facilities including the Open Gates Conference Center and the Rosenberg House.
• Coordinates food products, labor, and miscellaneous expenses between customer and provider of services.
• Assists in providing supervision which will assure consistent, friendly, and efficient service to guests.
• Visits with clients to assure that all needs are met for catered functions.
• Provides menu and recipe planning and development. Prepares menu proposals and arranges necessary details to carry out transactions for all food and beverage functions.
• Coordinates the presentation of catered events.
• Assures that all billing is done appropriately.
• Maintains physical appearance of fixtures, equipment, and materials. Oversees the repair or replacement of equipment / materials, ie. , chairs, tables, linens, etc. as the need arises. 
• Controls costs related to labor, food, and beverages.
• Develops close working relationships with high profile departments such as the President's Office, the Office of University Relations, and other executive level offices.
• Assures quality control of all food and beverage items by monitoring productionand presentation.
• Identifies appropriate internal controls for department; provides mechanisms to monitor and enforce compliance.
• Performs related duties as required. 

Bachelor's degree and three years of related experience.

Equipment:

Standard food preparation equipment and materials.

Working Environment:

Standard food preparation for hospital or clinical environment.

Other: