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As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive.

Job Location (Full Address):

735 Library Rd, Rochester, New York, United States of America, 14627

Opening:

Worker Subtype:

Regular

Time Type:

Full time

Scheduled Weekly Hours:

40

Department:

200813 Meliora Dining/Aux Ops

Work Shift:

UR - Day (United States of America)

Range:

UR URG 111

Compensation Range:

$63,815.00 - $95,723.00

_The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._

Responsibilities:

GENERAL PURPOSE

Oversees the management and coordination of all day-to-day catering operations within the University’s dining services program. Oversees all aspects of the catering operation, including managing staff, coordinating with vendors, ensuring quality food services, executing events smoothly, meeting/exceeding client needs, providing excellent customer service, maintaining operating and inventory budgets, and upholding food safety standards. Collaborates closely with University departments, student organizations, and external clients to deliver high-quality catering services that meet the needs and expectations of the campus community. Provides services and support for events held at senior leadership residences, to include the President’s and Provost’s residences, and off-site locations, as needed. Assists in establishing policies and ensuring procedures are followed. Follows current catering trends and works to ensure that the catering offerings meet or exceed sustainability goals.

ESSENTIAL FUNCTIONS

+ Oversees the planning, coordination, and execution of all catering events on campus, including conferences, banquets, meetings, special events, and University functions.

+ Provides oversight of multiple, small to large, catering events and multiple teams accordingly, which includes providing support and services for major University events, wedding ceremony events on campus, and bookings at the Memorial Art Gallery.

+ Provides standing orders for Kosher meals and catering for other events at the medical center.

+ Ensures seamless operation and a high level of service at every event.

+ Analyzes emergency scenarios such as staff shortages, product failures, and equipment failures, and provides timely solutions to problems.

+ Prepares contingency plans accordingly, with input from dining senior leaders.

+ Coordinates and instructs staff in appropriate sequential service time frames for maximum guest satisfaction.

+ Works with the culinary team to create customized catering menus for a wide range of events, ensuring quality, dietary preferences and restrictions, and presentation meet University and client standards. Ensures that catering offerings are varied, nutritious, and appealing.

+ Works with the Catering department’s Chef de Cuisine in researching recipes and menus to meet both theme events as well as production considerations.

+ Oversees the logistical aspects of catering events, including scheduling, staff assignments, preparation, execution, transportation, equipment setup, food delivery, and all clean-up efforts in a timely manner.

+ Ensures that all necessary materials and equipment are available and in proper working condition for each event.

+ Develops and implements improvement plans, setting performance expectations for a culture of continuous growth and development, and aligning performance results with university-wide goals and objectives.

+ Oversees and supports staff who serve as the main point of contact for catering clients, including students, faculty, staff, and external organizations.

+ Engages with clients to understand their needs, assists with menu planning, coordinates tastings, and ensures events are executed to expectations.

+ Provides leadership in planning plate presentation, buffet layout, and overall food design.

+ Handles client inquiries and feedback professionally, ensuring high service standards.

+ Collaborates with internal departments to promote catering offerings and plan seasonal or themed events.

+ Maintains vendor relationships to ensure quality and cost-effective service.

+ Demonstrates excellent customer service to the University of Rochester internal and external stakeholders.

+ Develops and maintains relationships with vendors to ensure quality and cost efficiency.

+ Develops and manages the catering operating budget based on forecasted sales.

+ Oversees inventory of food, catering supplies, and equipment.

+ Tracks expenses, monitors revenue, and ensures events are executed within budget and in alignment with performance goals.

+ Works from bids to ensure best pricing in coordination with the Purchasing department and the University Group Purchasing Organizations (GPO). Guarantees growth-focused financial performance by ensuring billing is accurate, payments are collected, and financial goals are met. Responsible for delivering food and labor targets. Partners with Dining Operations colleagues to establish pricing strategies for catering services and identify areas for cost efficiencies. Collaborates to develop and implement marketing strategies to attract new clients and increase customer retention.

+ Prepares annual comprehensive marketing plan.

+ Creates and maintains effective client and customer rapport for mutually beneficial business relationships.

+ Maintains accurate records of catering events, including client details, event specifications, invoices, and post-event feedback.

+ Provides reports to leadership on event performance and areas for improvement.

+ Leads, directs, and manages the performance of direct reports. Provides direct supervision and coaching to ensure staff are working efficiently and collaboratively as a cohesive and effective team.

+ Fosters teamwork and open communication.

+ Enhances performance quality by setting clear standards, monitoring progress, providing feedback, and identifying training needs for direct reports, mid and lower-level leadership, administrative staff, culinary professionals, and a large population of represented staff, student employees, and agency labor.

+ Develops shift schedules. Implements improvement plans, developing performance expectations for a culture of continuous growth and development, and aligning performance results with university-wide goals and objectives.

+ Assesses current skills, levels of accreditation, and training needs of departmental employees.

+ Coordinates the development of training programs that simultaneously strengthen employee performance and enhance potential career advancement.

+ Instructs staff regarding University and department policies and procedures. Conducts new employee orientation for service staff.

+ Ensures that food quality, presentation, and service meet the highest standards. Monitors and evaluates catering events to ensure that they align with university guidelines, client specifications, and expectations.

+ Ensures all catering events comply with food safety and sanitation regulations. Trains staff on proper food handling, storage, and safety protocols to ensure safe and high-quality service.

+ Collaborates with the dining services team to implement sustainability initiatives in catering operations, such as reducing food waste, sourcing sustainable ingredients, and using eco-friendly catering supplies.

+ Ensures compliance with food, sanitation, and environmental safety policies in relation to catering services. Ensures compliance with all state and county health department and safety regulations; maintains high standards of sanitation as a unit priority.

+ Ensures effective organization of all production areas to ensure ease of operation.

+ Supports preventative maintenance inspections and ensures staff are familiar with fire safety equipment and procedures.

+ Coordinates with Facilities to provide training as needed.

+ Maintains knowledge of current industry practices through association membership, training sessions, continuing education, and industry activities.

+ Serves as a member of the leadership team and collaborates on program enhancement.

+ Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures, work processes, and program effectiveness/value.

+ Participates in administrative staff meetings in order to assist in long-range unit planning activities.

+ Prepares reports as required.

Other duties as assigned.

EDUCATION & EXPERIENCE

+ Associate's degree in restaurant or hotel manag3 years of experience in a strategic leadership role within the dining or culinary services industry required.

+ Or an equivalent combination of education and experience required.

+ Bachelor’s degree preferred.

+ Experience in catering and event coordination required.

+ Experience working with a diverse audience required.

+ Experience working in a self-operating dining program or environment preferred.

+ Experience in higher education preferred.

KNOWLEDGE, SKILLS & ABILITIES

+ Strong communication and interpersonal skills required.

+ Ability to analyze, condense, and synthesize information and provide accurate analysis and summaries required.

+ Strong organizational and problem-solving abilities, and strong attention to detail required.

+ Ability to exercise independent judgment and follow established protocols and procedures required.

+ Proven leadership, organizational, and multitasking skills required.

+ Strong knowledge of food safety and sanitation standards required.

+ Ability to work under pressure and manage multiple events simultaneously required.

+ Ability to think creatively when developing menus and for event design required.

+ Ability to work flexible hours, including evenings, weekends, and holidays, based on operational needs required.

+ Proficiency in catering management software and Microsoft Office Suite preferred.

+ Knowledge of budgeting and financial management related to event planning and catering preferred.

LICENSES & CERTIFICATIONS

+ ServSafe Certification required within 12 months of hire.

+ AllerTrain Certification required within 12 months of hire.

The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University’s Mission to Learn, Discover, Heal, Create – and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.

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Learn. Discover. Heal. Create.

Located in western New York, Rochester is our namesake and our home. One of the world’s leading research universities, Rochester has a long tradition of breaking boundaries—always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better.

If you’re looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals

At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better—Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.