Catering and Events Assistant Manager

The University at Buffalo's Campus Dining and Shops division includes the Three Pillars Catering and Concessions department, a key component of the University's service operations that offers high-quality catering, concessions, and food service across multiple venues on campus. This team is responsible for delivering exceptional food and beverage experiences not only during typical catering events but also special functions such as banquets, major University athletic events, and private gatherings at the President's residence. The operations include running the University Club, which provides a sophisticated dining and meeting space exclusively for faculty and staff. The Catering and Concessions team takes pride in its commitment to food safety, customer service excellence, and seamless event execution within a dynamic and fast-paced environment. This division operates with a significant degree of collaboration between front and back of house, involving culinary teams, sales personnel, unionized workers, students, and part-time staff, ensuring a multifaceted approach to hospitality and event management.

The Catering and Events Assistant Manager plays a vital role within this multifaceted team by providing managerial support to the Director of Catering and Concessions and the Operations Manager. This full-time, hourly non-exempt position primarily focuses on the front of house management during events, overseeing catering servers, bartenders, waitstaff, drivers, and other event employees. The Assistant Manager must effectively communicate and coordinate with back of house personnel to ensure smooth event flow and high-level service delivery. Responsibilities include managing day-to-day catering and concession services, including University Club activities and sporting event concessions such as football and basketball games. The position demands significant flexibility as it requires working varying shifts, including weekends, evenings, nights, and holidays, with a minimum commitment of 47.5 hours per week and overtime eligibility.

This role is hands-on, requiring active participation during events and leadership in operational and administrative functions. The Assistant Manager ensures compliance with ServSafe and New York State Department of Health regulations, manages cash handling and inventory controls, and conducts thorough event pre-service meetings. Focus is given to maintaining high standards of sanitation and facility upkeep, adhering to established purchasing programs, and fostering efficient use of resources including labor, food, and equipment. Administrative duties such as payroll, inventory, financial statements, and follow-up with event guests to ensure satisfaction also fall under this position. Beyond daily tasks, the Assistant Manager assumes a significant leadership role in training staff, enforcing attendance policies, participating in employee coaching and disciplinary processes, and stepping into different roles as business needs demand.

The ideal candidate brings a minimum of three years experience in a high-volume food service environment, preferably one that handles upscale catering, banquet, or resort operations. Educationally, an Associate's Degree or higher in food service or a related field is preferred, alongside certifications such as ServSafe and TIPS (with willingness to become a TIPS Certified Trainer). Strong organizational, interpersonal, and communication skills are essential, as well as the ability to independently address emergencies and customer complaints. Proficiency with Microsoft Word, Excel, and vendor purchasing or inventory software is valued. The candidate must have a valid New York State driver’s license, clean driving record, and be able to operate a commercial truck.

The position's work environment is active, often loud and busy, with exposure to kitchen hazards, fluctuating temperatures, irregular and long working hours, including nights and weekends. Physical and mental demands include standing and walking for extended periods, manual dexterity, sensory ability for taste and smell, and lifting up to 50 pounds occasionally. This role represents a rewarding opportunity to contribute to the University’s food service excellence by supporting a team that values quality, service, and hospitality in a prestigious educational setting.