What are the responsibilities and job description for the Assistant General Manager - Catering position at Montana State University?
Culinary Services Division (CSD), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 customers daily and is an integral part of campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program.
University Catering provides full catering services for campus and other contracted events. A sample of the 2000 events worked per year include: VIP meals, banquets, buffets, served meals, coffee breaks, drop-offs, and sack lunches. The number of catered events can be upwards of 15-35 daily.
University Catering provides full catering services for campus and other contracted events. A sample of the 2000 events worked per year include: VIP meals, banquets, buffets, served meals, coffee breaks, drop-offs, and sack lunches. The number of catered events can be upwards of 15-35 daily.
Duties and Responsibilities
Reporting to the General Manager for Catering & Retail, the Assistant General Manager of Catering provides leadership and management for all activities related to the catering sales and banquet teams.
- Over-site of the catering operation and its activities with the primary goals focused on successful execution of events and excellent customer service for clients.
- Ensure clients expectations are being met (event budgets, menus, presentation/service, etc).
- Regularly interact with clients to network and gather feedback about the operations and to maintain effective and collaborative relationships on and off campus clientele.
- Responds to escalated client concerns.
- Oversee and administer a variety of fiscal and administrative functions to ensure successful and compliant operations: maintenance and use of the catering software system(s), billing and collections, reconciling of accounting activities and associate reporting, purchasing of goods and services, contract management, menu review, use of alcohol contract, etc.
- Direct supervision of 1 Sales Director and 1 Banquet Manager (hiring, training, evaluating, etc) and senior-level supervision of department’s human resources – 3 Catering Sales Managers, 2 Banquet Captains and up to 70 students/temporary employees.
- Lead and direct hiring efforts, staffing levels, scheduling, etc for full-time and student/temporary staff.
- Focus managers on delivering training programs for staff.
- Guide and regularly evaluate the operation’s standard operating procedures, administrative processes, strategies and goals. Course corrects as needed throughout the year.
- Ensure that inventory tracking and usage systems are in place and compliance is being maintained (food, dry goods, linens, decorations, etc)
- Partner with the Executive Chef to execute successful events, ensure staff compliance of safe food handling codes and procedures, and collaboratively meet budgetary goals.
- Liaison with Conference and Event Services, Farm to Campus Coordinator, Registered Sanitarian, Sports Facilities, Procurement Services, Fiscal Shared Services, and other campus partners.
- Collaborate with the Auxiliary Marketing Manager on marketing plans, website and printed marketing/menu materials.
- Participate on the catering and retail management team and contribute to identifying, setting and assessing short and long term production, budgetary, sustainability, and Farm to Campus strategies and goals.
- Actively assist in selling and executing events as needed.
- Responsible to keep the team focused on current catering trends and how to implement them for events of all sizes.
- And actively contributes to the team by performing other duties as needed in support of the department’s mission
Required Qualifications – Experience, Education, Knowledge & Skills
- Bachelor’s degree in business, hospitality or related field(s) or certification(s) from a recognized culinary institute plus progressively responsible catering and/or high activity food service management experience or an equivalent combination of education and experience.
- Progressively responsible supervisory experience.
- Demonstrated experience with controlling food, labor, and inventory costs.
- Proficient experience working with a variety of software applications.
- Extensive customer relations experience.
Preferred Qualifications – Experience, Education, Knowledge & Skills
- Progressively responsible management experience within a higher education/institutional food service setting.
- Significant client budget and/or menu creation experience.
- Experience developing marketing strategies.
The Successful Candidate Will
- Exhibit comprehensive knowledge of a large scale/high output catering operation.
- Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality
- Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety
- Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality
- Have a strong commitment to customer service
- Be highly motivated and work with minimal supervision
- Consistently exercise initiative and good judgment
- Create, maintain and manage policy and procedure
- Quickly adapt to changing priorities
- Network and maintain strong working relationships
- Demonstrate experience in facilitating change, managing conflict, and problem solving.
- Be knowledgeable about State and Federal health and food safety guidelines.
- Represent the department and the University to others in a professional and courteous manner
Position Special Requirements/Additional Information
This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University’s rights to assign or reassign duties and responsibilities to this job at any time.
- Must possess a valid driver’s license and meet all State of Montana requirements to operate State/University vehicles. Please do not send a copy of your driver’s license at this time. (If the successful candidate possesses a valid out of state driver’s license, candidate must obtain a valid Montana driver’s license within 60 days.)
- Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.
- Work schedule will vary week to week depending on the needs of the department.
- Work early mornings, nights and/or weekends and holidays dependent on event schedule.
- Will work outside in inclement weather
- Possess an 8 hour sanitation certification or have the ability to become certified.
Physical Demands
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.
- Normal office, kitchen, cooler, freezer, and dock environments.
- Stationary and/or moving about for long periods of time.
- Work for long periods of time on the computer and/or the phone.
- Move all sorts of shapes and sizes of food service delivery and presentation items weighing up to 30lbs; occasionally moving items weighing up to 50lbs.
- Use small kitchen utensils and other work related equipment.
- Perform repetitive motions while decorating, plating, or cleaning.
- Work for long periods of time at a computer.
This position has supervisory duties?
Yes
Posting Detail Information
Number of Vacancies
1
Desired Start Date
Upon completion of a successful search.
Position End Date (if temporary)
Open Date
Close Date
Applications will be:
Screening of applications will begin on May 31, 2024; however, applications will continue to be accepted until an adequate applicant pool has been established.
Special Instructions
Please address the qualifications in your cover letter and resume.
Questions? Contact Search Support at auxjobs@montana.edu or 406-994-6468.
Questions? Contact Search Support at auxjobs@montana.edu or 406-994-6468.
Diversity Statement
Montana State University values diverse perspectives and is committed to continually supporting, promoting and building an inclusive and culturally diverse campus environment. MSU recognizes the importance of work-life integration and strives to be responsive to the needs of dual career couples.
In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference please complete the veteran’s preference information located in the Demographics section of your profile.
MSU’s Non-Discrimination Policy and Discrimination Grievance Procedures can be located on the MSU Website: https://www.montana.edu/hr/recruitment/dualcareer.html
Assistant General Manager
Dakota Slims - Slim Chickens -
Helena, MT
