Assistant Director of Dining Services, Catering

Assistant Director of Dining Services, Catering 

R1110

The Assistant Director for Catering coordinates and oversees service of all catering events. Builds additional catering business opportunities, especially in relation to the marketing of summer programs, corporate events, and weddings. The Assistant Director is responsible for all catered functions from origination to execution in a department where the annual managed volume is around 2.5 million dollars. Responsible for creating a strategic plan that enhances W&L Dining Services, sharing this vision with Dining Leadership teams and implementing within the catering department. Develops catering systems, including standard operating procedures, conducive to growth, innovation and excellence in customer service. The Assistant Director oversees the Catering Executive Chef and works with this position to ensure the Catering Guide is balanced, priced effectively and is easy for clients to understand. In addition, the Assistant Director has the ability to use high levels of creativity in event planning and execution. Coordinates the smooth execution of all catered events by serving as the principal contact, manager and cost control and collection agent.

Washington and Lee University actively promotes a dynamic and inclusive environment that allows students and employees of multiple backgrounds, cultures, and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Visit jobs.wlu.edu to learn more about working at W&L, our benefits, community, and living in the area.

Essential Functions: 

• Manages catering operations through direction of operations management and employees for catering Dining Services operations. Evaluates catered function setup, supervises catered events and follows up with client to ensure that expectations are met.
• Partners with other Dining Assistant Directors over Retail/Board operations as large events arise.
• Supervises and quality controls work of the Catering Sales Coordinator to ensure prompt planning and input of data into Catertrax so menu creation, setups and scheduling can be carried out in advance.
• Develops and implements a strategic plan to grow revenue and increase staff efficiency.
• Works with the Director of Dining Services to strategically plan for a fiscally sound department, excellent customer service and effective staff development.
• Oversees department cash handling and verification of all sales and proper reporting for all interested parties. Ensures that all deposits and billing are completed in a timely manner. Monitors financial statements, and ensures payroll is in-line with revenue and all purchases are justified.
• Maintains documentation to support agreed-upon financial arrangements for events. Reiterates, in contract form, all specified details concerning upcoming catering events. Establishes and maintains accurate event planning documents.
• Increases employee effectiveness through personal and delegated efforts by recruiting, selecting, orientating, training, coaching and developing staff; communicating values, strategies and objectives; assigning accountable tasks; planning, monitoring, and appraising job results; developing a climate for offering information and suggestions; and providing and participating in educational opportunities.
• Evaluates direct-report subordinate employees. Carries out supervisory responsibilities in accordance with department standard operating procedures, university policies, and applicable law. Responsibilities include being visible in Evans and at events, planning, assigning and directing work; addressing complaints and grievances, and resolving problems; and conducts follow up reviews to measure and address direction-compliance, task assignment completion, as well as meeting expectations and desired outcomes.
• Supports proper methods of utilizing food management software for recipes, production forecasts, procurement, and post-service activities and ensures catering staff support same systems by following recipes and completion of production records.
• Ensures compliance with all state of Virginia, University and department rules, laws and regulations in regard to use of alcoholic beverages. Complies with all Virginia ABC policies. Oversees the purchases of alcoholic beverages, and that we are following ABC and University guidelines. Coordinates regularly scheduled T.I.P.S. bartender training.
• Works with Dining Services leadership to ensure departmental unity is evident through teamwork and collaboration. Promotes positive relations among students, the Washington & Lee community and broader Lexington community.
• Assists with management of dining services operations as needed, e.g. to cover sick-call outs and other special functions or events.
• Additional duties as assigned.

Minimum Qualifications: 

• Bachelor’s degree preferred in related field.
• 3-5 years of supervisory experience in hospitality industry. Experience in college catering, marketing and or related experience preferred.
• Excellent interpersonal skills and effective written and oral communication skills are required.
• Ability to work “flex” schedule based on catering calendar.
• Experience in budget management and familiarity with accounting procedures is preferred.
• Must have strong attention to detail, exceptional time-management skills, strong communication, management, and administrative skills.
• Must have the ability to maintain confidentiality.
• Database management, thorough knowledge of MS Office applications (Word, Excel, PowerPoint) is expected. Experience using or ability to learn CaterTrax is expected.
• Must actively use and maintain voice mail and e-mail. General understanding of client-server computing and networking is preferred.
• Must have and maintain a valid Virginia driver’s license. 

Application Instructions:  

Review of applications will begin immediately and continue until the position is filled.  A resume and cover letter are required. Please upload these documents when prompted on the application form. You will be asked to provide names and contact information for three professional references.

Application instructions are at https://www.wlu.edu/employment-opportunities.

Physical Requirements

• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
• Crouching: Bending the body downward and forward by bending leg and spine.
• Standing: Remaining upright on the feet, particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

Working Conditions:

• The worker is subject to both environmental conditions: Activities occur inside and outside.
• The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Position Type: 

Exempt, Full Time, Benefit Eligible

Minimum Pay:

$71,761.00 - Pay Commensurate with Experience