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Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $92,856.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Professional development opportunities
flexible schedule
Employee wellness programs
Job Description
Housing & Food Services (HFS) at the University of Washington is a leading provider of food services, catering, and hospitality solutions designed to support the university community and its guests. As part of a large and dynamic educational institution, HFS plays a critical role in enhancing campus life by delivering exceptional dining and catering experiences. The department is renowned for its commitment to quality, innovation, sustainability, and customer satisfaction, serving a diverse university population that includes students, faculty, staff, and visitors. Bay Laurel Catering, operated under HFS, specializes in high-quality catering for a broad range of events, from small meetings... Show More
Job Requirements
- Satisfactory outcome from employment reference checks and education verification
- Washington State Driver’s License
- Washington State Food Card within two weeks of hire
- Washington State Class 12 Liquor License
- ServSafe certification within three months of hire and maintenance thereafter
Job Qualifications
- Bachelor’s degree
- minimum three years of event management experience
- experience designing seating and service platforms for catering
- experience setting tables for diverse catered events
- experience delivering hot and cold food to offsite events
- experience managing service and delivery staff
- experience managing large catering operations serving up to 1,500 guests
- excellent interpersonal skills
- strong organizational and analytical abilities
- effective written and verbal communication
- proficient with Microsoft Office including Word, Excel, Outlook, PowerPoint and Project
- equivalent education and experience may substitute
- knowledge of university food services preferred
Job Duties
- Ensures that the vision, values and priorities of UW Dining and the Department are reflected in the unit’s work
- manages organizational changes from implementation to normalization
- models behavior that promotes a customer service-focused culture
- maintains visibility and accessibility with clients and staff members
- ensures unit work complies with all contracts, policies and procedures
- supervises work completed by direct reports ensuring productivity, quality and adherence to policies
- trains and monitors performance in safety, PCI compliance, customer service and food safety
- interviews, selects and on-boards staff
- provides guidance on professional development
- consults with Human Resources on employee performance issues
- solicits customer feedback and addresses complaints
- participates in professional organizations
- conducts presentations for diverse groups
- ensures service standards meet customer needs and empowers staff
- schedules employees for optimal staffing
- coordinates catering sales and operations teams for effective processes
- collaborates with transportation services for event logistics
- introduces and evaluates new equipment
- provides in-service training on safety, food preparation and customer service
- researches catering trends and communicates ideas to leadership
- maintains health and safety standards in facilities
- normalizes use of Food Service System through staff training and inventory
- recommends new product lines
- minimizes waste and documents disposal
- identifies and corrects unsafe conditions
- maintains cleaning schedules
- secures premises against theft and vandalism
- uses Online Accident Reporting System for all work incidents
- develops business plans, budgets and procedures with leadership
- presents financial reports
- monitors performance of products and services
- implements resource controls including purchasing and inventory
- reviews financial statements and staffing schedules
- reports on budget variances and makes adjustments
- maintains accurate event records and billing
- reviews sales and profit reports for control opportunities
- oversees CBORD FSS functions including purchasing and menu management
- trains staff on CBORD FSS
- monitors unit performance via FSS reporting
- supervises professional, classified and student staff
- evaluates probationary and trial service performance
- administers skill-based and compliance training
- conducts annual performance evaluations
- engages in regular staff feedback
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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