Lead - Catering Captain (Part-Time, Variable Hour)

Utah Valley University is looking for a part-time Catering Captain Lead to oversee and elevate our catered events! Under the guidance of the Catering Manager, you’ll manage events from start to finish, support staff supervision, and handle the assignment of duties. You’ll also be responsible for reporting event details to management and addressing any guest concerns. If you have a knack for event planning, enjoy creative problem-solving, and thrive in a dynamic environment, this role offers a unique opportunity to lead and shape memorable events while ensuring top-notch service and efficiency.• Under the supervision of the Catering Manager, he/she is responsible for overseeing catered events, from the beginning until the end. Support catering manager in supervising the staff and works for the events. He/she is responsible for the assignment of the duties to each employee of the event team. He is also responsible of reporting to the management every detail of the event he held. In addition, he may resolve the guests’ complaints. He/she must be familiar with a variety of the field’s concepts, He/she writes procedures and guidelines to ensure efficiency in catering services and its interactions with customers. Relies on experience and judgment to plan and accomplish goals. The candidate performs a variety of complicated tasks. Lead and direct the work of others. It typically reports to the director of the catering services. A wide degree of creativity and latitude is expected.• Staff management: Assist catering manager in hiring, training and evaluation of catering staff. Conduct pre-function meeting with servers and review all information pertinent to set up and service of function. Inspect employee grooming and uniforms rectify any deficiencies. Provide feedback on staff performance to manager and report disciplinary problems to manager and participate in the counseling of employees. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Attends all scheduled employee meetings and brings suggestions for improvement. Inspect employee grooming and uniforms rectify any deficiencies. Provide feedback on staff performance to manager and report disciplinary problems to manager and participate in the counseling of employees. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Attends all scheduled employee meetings and brings suggestions for improvement.• Facility and equipment management: Set and enforce procedures for the set up and clean-up making sure that the facility remains tidy and clean. Prepares and summits order with vendors for purchasing beverages, food and equipment needed for the department. Report all equipment problems and other issues, known that might create safety hazards, or unsafe practices and procedures to supervisor / Banquet Manager immediately.• Customer Service: Maintains a steady contact with the customers’ needs during events and relays intrusions to staff to maintain quality standards and customer satisfaction. Anticipate customers’ needs, respond promptly and acknowledge all customers, however, busy and whatever time of day. Monitor and handle customer complaints by following the instant pacification procedures and ensure customer satisfaction. If applicable he/she most proceed to, complete a Customer Problem Resolutions (CPR) form on any issues (solved or unsolved issues).High School graduation or GED plus 3 years of experience related to the essential functions of the position.Preferred Qualifications:• Preferably an associate’s degree in Hospitality management or a related area, or its equivalent in professional training, working experience in the filed and/or 4 to 6 years of experience in the catering, industry restaurant, or hotel industry or in a related area.Licenses or Certifications:• Valid Driver's License• Food Handler's Permit• Must have experience that provides evidence that the candidate has (1) a good understanding of the catering service operation; (2) the ability to analyze problems and recommend solutions; (3) the ability to communicate effectively with others, both verbally and in writing;(4) the ability to exercise mature judgment; (5) basic knowledge of marketing and accounting;(6) Must have knowledge of the basic food service POS systems, office and design software, customer relations and staff managing.• LANGUAGE SKILLS• The candidate must have the ability to read, technical procedures, and/or government regulations and written service manuals. He/she must have the ability to respond to questions from, co-workers, supervisors and customers. He/she must have the ability to develop schedules and communicate in both written and verbal manner instructions to co-workers and customers.• MATHEMATICAL SKILLS• Ability to read and interpret fractions, weight measurements utilized in the restaurant food and beverages production (metric and pounds), as well as temperature measurements. He/she must be able to multiply and calculate customers service check, beverages and food inventory values; he/she must understand and be able to produce P&L reports, cost of goods and payroll reports, He/she must be familiar with the equations involved in the food and beverages cost. Ability to read, analyzes, and interprets business periodicals, professional journals, technical procedures, and/or government regulations. Prepare reports, evaluations, procedures and manuals.• REASONING ABILITY• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists, He/she must have the ability to interpret and act on a variety of instructions which may be furnished in written, verbal, diagram, or schedule form. Ability to effectively present information and respond to questions from groups, co-workers, customers, and the general public.