Catering Manager FT - Washburne Culinary & Hospitality Institute

CATERING MANAGER - FULL TIME
WASHBURNE CULINARY & HOSPITALITY INSTITUTE
KENNEDY-KING COLLEGE

Washburne Culinary & Hospitality Institute (WCHI), a leader in providing superior culinary arts training, is headquartered at the City Colleges of Chicago (CCC) Kennedy-King College. WCHI provides students with real-world training in several fully functioning restaurants. Students learn front-of-the-house and kitchen skills at the school’s fine dining restaurants and café sites; they learn volume food preparation by working on catering events, and they have the opportunity to participate in unique business enterprise operations. Washburne Catering is a CCC business enterprise, supporting the culinary and hospitality students and programs at WCHI.

Reporting to the Food and Beverage Director, the Catering Manager manages and oversees WCHI's catering operations and services, directing all phases of catered events, and ensuring customer expectations are met in the planning, level of service, and quality of food and beverage provided at events.  Responsible for the successful execution of catering events. Performs related duties as required.

ESSENTIAL DUTIES:

• Meets with prospective customers to discuss and plan catered events, including location (WCHI facilities or external site), menu selection, food and beverage options and pricing, complementary services, and associated costs
• Develops catering proposals for prospective customers, providing information on various package options, menu selection, and costs for planned events.  Prepares catering services contracts for management approval.
• Prepares and maintains master schedule of catered events to facilitate required planning, preparation, staffing, ordering, and budgeting of scheduled events.  Schedules staff to work events.
• Works closely with Chefs and related kitchen staff to plan and coordinate the logistics for the preparation, presentation, and delivery/transportation of food items to catered events.
• Works catered events, directing activities, and overseeing staff engaged in assigned tasks to ensure the quality of the food and service provided.  Follows through on catering details to ensure special request are met and resolves any customer complaints.
• Oversees catering staff in the set-up and break-down of catering events, monitoring and ensuring proper table settings, set-up of beverage and bar areas, and the provision of excellent customer service to event guests.
• Works with WCHI’s Executive Dean, Director of Marketing and Public Relations, and Food and Beverage Director to plan and implement marketing and sales promotion activities to publicize catering services.
• Trains and supervises catering staff of Student Food Service Workers and Food Service Workers in all aspects of catering including food preparation, presentation, delivery; proper food and beverage serving techniques, and use of related equipment.
• Prepares operating budget for each catered event and maintains expenditure records.  Monitors expenditures ensure proper accounting of food products, beverages, and supplies.
• Prepares operating statements detailing profit/loss breakdown for individual events, including food, beverage, and labor costs, and revenue generated.
• Works with management in menu development, menu pricing, and review of operating costs to ensure catered events are profit generating.
• Participates in the interviewing and selection of Food Service Worker catering staff.
• Ensures health and safety regulations are strictly observed by catering staff.
• Supervises Student Food Service Workers and Food Service Workers.

QUALIFICATIONS:

• Bachelor’s degree from an accredited college or university in Hospitality Management, Culinary Arts, Business Administration, or a related field
• Minimum of three years of work experience as a food service supervisor
• Demonstrated ability to lead a diverse workforce
• Professional demeanor
• Food Service Sanitation certification by the City of Chicago and the State of Illinois is required
• A combination of education and experience may be taken into consideration based on the applicant’s credentials.
• Proficiency with Microsoft Suite (Word, Excel, PowerPoint)
•  Knowledge of catering, restaurant, and foodservice industry practices
• Knowledge of food health and safety regulations
• Knowledge of best practices in food service management with a specialty in catering   
• Excellent interpersonal, written, and verbal communication skills
• Strong organizational skills
• Excellent customer service skills
• Teambuilding skills
• Ability to work with and relate to a culturally diverse student body, faculty, and staff
• Ability to manage multiple events
• Ability to develop operating budgets
• Culinary Institute work environment
• Ability to work weekends as required

Chicago residency is required for all full-time employees within six months of hire.
We are an equal opportunity and affirmative action employer.
Thank you for your interest in City Colleges of Chicago!