Catering Coordinator IV

Rochester, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $19.96 - $27.94

Work Schedule

Standard Hours

Day Shifts

Job Description

The University of Rochester is a renowned private research university located in Rochester, New York. Established as a center of learning and innovation, the university is dedicated to fostering a community defined by the principle of Meliora, which means 'Ever Better.' This guiding ideal permeates every aspect of the university's mission and culture, championing values such as equity, leadership, integrity, openness, respect, and accountability. These principles are at the core of how the university interacts with its students, faculty, and staff, ensuring an inclusive and welcoming environment where everyone can thrive. With a strong emphasis on research, education, and community engagement, the University of Rochester is committed to making meaningful contributions to knowledge and society at large.

The University of Rochester’s Food and Nutrition Services department plays a pivotal role in supporting the university’s mission by providing exceptional catering and food service operations. This role is situated within the 500070 Food & Nutrition Services - Staff department, offering full-time, regular employment with a standard 40-hour workweek during the day shift. The position is located at 601 Elmwood Avenue, Rochester, New York. The salary range for this role is between $19.96 and $27.94 per hour, with final compensation determined by considering factors such as education, experience, qualifications, and internal equity.

The Catering Manager plays a crucial role in the successful planning and execution of catering operations at the university. This leadership role requires managing the entire catering process—from menu planning to inventory and budget oversight, ordering supplies, and coordinating special events. The individual in this position will work collaboratively with chefs, cooks, and the Food Service Director to ensure high-quality service and customer satisfaction. The Catering Manager is responsible for maintaining positive relationships with clients, vendors, and serving staff, addressing customer service issues promptly, and actively seeking opportunities to expand the catering business by innovating menus and services.

In addition to overseeing daily catering operations, this position involves detailed reporting and analysis, including preparing catering task reports, reconciling invoices, managing food link and bulk ordering systems, and ensuring proper staffing at events. The Catering Manager also leads weekly management meetings to communicate event requirements and strategize improvements. A key part of the role is ensuring all catering activities adhere to established budgets while maximizing revenue. The ideal candidate will bring strong organizational skills, flexibility, excellent communication and customer service abilities, and a proven track record in managing large foodservice operations.

This position requires working in a dynamic university environment committed to inclusivity and excellence. The University of Rochester strongly upholds non-discrimination policies and is dedicated to cultivating a welcoming culture for all employees and community members. By joining the Food and Nutrition Services team, the Catering Manager becomes a vital contributor to the University of Rochester’s ongoing efforts to provide outstanding services that reflect the university’s mission to Learn, Discover, Heal, Create, and Make the World Ever Better.

Job Requirements

High school diploma required
5 years of catering or retail management experience required or equivalent combination of education and experience
Serv-Safe Certified required
Strong organizational and communication skills required
Ability to manage large foodservice operations

Job Qualifications

High school diploma required
Associate degree in hospitality or business management preferred
5 years of catering or retail management experience required or equivalent combination of education and experience
Organized, flexible, strong communication skills, excellent customer service skills, and the ability to manage a large foodservice operation all required
Serv-Safe Certified required

Job Duties

Resolves customer service complaints, inventory or cooking problems
Collaborates with the chef and cooks to create menus, order the supplies, and ensure timeliness
Builds and maintains positive relationships with clients, vendors, and serving staff
Oversees all catering operations, including inventory, budget, equipment, and special events
Assists customers with menu planning, ordering, and execution of catering events
Attends and monitors large events
Works with management team to ensure proper staffing for all catering events
Follows up with customers to obtain feedback for continual improvement
Works to grow catering business by expanding menu and service and working with areas to gain business
Prepares daily, weekly catering task reports for management team based on ordered catering events
Works with vendors and purchasing manager to ensure food and supplies are ordered in appropriate quantities to meet established needs
Manages food link and bulk ordering system by setting up new food link and bulk ordering customers with ordering platform
Regularly manages orders and works with storeroom team to get orders out on time
Ensures that courier is ordered as needed
Reconciles all bulk and food link invoices monthly
Inventories and orders catering supplies
Maintains the established budget of catering department including staffing and supply expenses, as well as revenue
Leads weekly catering meeting with management to communicate events and needs
Completes monthly reports for catering, food link, bulk orders, and presents to retail manager with action plans
Other duties as assigned