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Under the direction of the Director of Dining Services, and as an integral team member in Events and Catering Services, the Associate Director serves as the main deputy to the Director of Dining Services. The Associate Director provides expertise, training, and direction in the coordination and execution of internal, external, and co-sponsored events. This position serves as the primary point person and coordinator for all catering programs, planning and executing services for conferences, meetings, and related functions and ensures the quality of accommodations for conference guests and their programs.
This position requires being familiar with a variety of the field’s concepts, writing procedures, and guidelines to ensure efficiency in catering services and its interactions with customers. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. Leads and directs the work of others. A wide degree of creativity and latitude is expected.
Graduation from an accredited institution with a bachelor’s degree in a related field plus a minimum of two years of directly related experience OR any combination of education and experience related to the Summary of Duties totaling six years.
Prefer a degree in hospitality management, business management, Culinary Arts Bachelors, or a related area or its equivalent in professional training and four to six years of experience in the field or in a related area. Required experience includes the basics of food service, office and design software, customer relations, and staff managing.
Requires Knowledge of High Volume catering management, as well as familiarization with POS systems, such as caterease. Must have a good understanding of large event management, and multi event coordination.
Must demonstrate evidence of marketing and accounting basic knowledge.
Candidates must have the ability to read and understand technical procedures, government regulations, and written service manuals. Must have the skills to respond to questions from co-workers, supervisors and customers. Must have the skills necessary to develop schedules and communicate in written and verbal manner instructions to co-workers and customers. Must be skilled in writing business proposals, preparing financial statements, and developing operations’ manuals. Skilled in reading, analyzing, and interpreting business periodicals, professional journals, technical procedures, and/or government regulations.
Must have the skills to read and interpret fractions, weight measurements utilized in the restaurant food and beverages production (metric and pounds), as well as temperature measurements. Must be skilled in multiplying and calculating customers service checks, beverages, and food inventory values; must understand and be able to produce P&L reports, cost of goods and payroll reports; and, must be familiar with the math equations involved in food and beverages costs.
Must possess the ability to solve practical problems and work with a variety of variables in situations where only limited standardization exists; must have the ability to interpret and act on a variety of instructions which may be furnished in written, oral, diagram, or schedule form to effectively present information and respond to questions from groups, co-workers, customers, and the general public.
The ability to analyze problems and recommend solutions.
The ability to communicate effectively with others, both orally and in writing.
The ability to exercise mature judgment.
Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.
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