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Under the supervision of the Catering Manager, he/she is responsible to oversee catered events, from start to finish. Supports the catering manager in supervising the staff and working the events. Is responsible for the assignment of duties to each member of the event team. Will also report to management the details of the event. In addition, may resolves guests’ concerns.
The catering captain must be familiar with a variety of event concepts to write procedures and guidelines to ensure efficiency in catering services and its interactions with customers. Relies on experience and judgment to plan and accomplish goals with a wide degree of creativity and latitude is expected.
Associate’s degree in a related field or equivalent in professional training and/or working experience in the field of 2 years.
Preferably an associate’s degree in Hospitality management or a related area, or its equivalent in professional training, working experience in the field and/or 4 to 6 years of experience in the catering, industry restaurant, or hotel industry or in a related area.
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.
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.
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.
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.
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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