Catering Manager 3 - Quick Hire!

Muhlenberg College is a prestigious liberal arts college committed to fostering a thriving academic and social community. It recognizes that a well-rounded college experience extends beyond rigorous academics to include nourishing both the body and the mind. The college's catering program plays a pivotal role in this holistic approach by offering exceptional culinary services that enhance campus life. Muhlenberg Catering is dedicated to creating unique and memorable dining experiences by integrating creative and culturally diverse menu planning with expert food preparation and innovative presentation techniques. This commitment ensures that every catering event contributes to the overall well-being and satisfaction of students, faculty, staff, and guests. As an integral part of the Muhlenberg learning community, the catering program supports learning and social engagement by providing transparent facilities and upscale casual dining opportunities. The environment is designed to be inviting and conducive to both educational and social interactions, making dining a key aspect of campus life. Muhlenberg Catering prides itself on offering nutritionally balanced and appealing food choices tailored to the diverse needs, desires, and lifestyles of its community members. This approach reflects the program's understanding of the importance of both nutrition and culinary excellence in promoting a healthy and vibrant campus atmosphere. The role within Muhlenberg Catering focuses on overseeing the daily operations of the catering program. This includes managing resources supplied by Sodexo, maintaining recipes and systems, and directing all aspects of catering events such as food production, inventory management, product deliveries, invoicing, and procurement operations. The position also involves handling the sales process, working closely with clients and customers to design customized events that meet their expectations and maintain high standards of quality and service. A critical responsibility is ensuring that employees have the necessary equipment, supplies, and resources to successfully execute their duties, meet organizational goals, control costs, and adhere to deadlines. Safety is paramount; maintaining a safe work environment, both in terms of food safety and physical workplace safety, is essential to comply with regulatory standards and Sodexo policies. This role embraces the Zero Harm mindset to prioritize accident and injury prevention. Budgetary compliance is another key aspect of the position. It requires controlling costs related to labor, inventory, equipment, and materials, and making adjustments as needed to maintain financial efficiency. Supervising catering staff by delegating tasks, assigning priorities, and monitoring performance ensures that operational standards are met and that the catering service maintains its reputation for excellence. Compensation for this role is competitive and equitable, determined in part by the candidate's education and relevant experience. Candidates can expect a comprehensive benefits package that includes medical, dental, and vision care, wellness programs, a 401(k) plan with matching contributions, paid time off, company holidays, career growth opportunities, and tuition reimbursement. These benefits reinforce the organization's commitment to employee well-being and professional development.

• Previous experience facilitating communication between sales, culinary, and front-of-house teams to ensure timely and accurate fulfillment of all orders, including last-minute needs, efficiently and collaboratively
• Ability to adhere to timekeeping and labor cost control procedures by maintaining staff payroll and schedule in Kronos
• Attention to detail and ability to review all catering event orders and weekly catering sheets to ensure accuracy
• Positive, practical solutions to client queries while adhering to catering policies and procedures
• Minimum education requirement - Associate's degree or equivalent experience
• Minimum management experience - 2 years
• Minimum functional experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.