Banquet Manager Jobs

University Housing & Dining Services is seeking a Banquet Manager. This is a full-time (1.00 FTE), 12-month, professional faculty position.
This position is part of the University catering team.
The purpose of this position is to supervise all catering service personnel and to manage all major catering events. This position is responsible for developing catering staff training programs and training all service staff on service elements. This position is responsible for scheduling of staff, material, trucks, and drivers for each catered event. This position is responsible for supervising the service at all major events including pre and post meetings with event sponsors to ensure that our service meets and exceeds their expectations. This position in conjunction with the Catering Manager is responsible for developing service and dress standards for all staff and for ensuring compliance with those standards. This position coordinates food production for all catered events and communicates regularly and often with production staff members to ensure that food preparation is timed to coincide with each event. This position is responsible for ensuring that each banquet/meeting room is set-up according to the prearranged specifications of the banquet sponsor. Ability to work well in stressful, high pressure, high profile situations required.
This is a high-profile position that interfaces with prospective and current catering customers. The individual operates as a member of a management team of employees, and University Catering staff to develop a successful plan for meeting or exceeding customer demands of an on-campus food service. The skills necessary to succeed include not only managerial abilities and knowledge of food service operations and methods, but an ability to interface with customers and respond to customer feedback, such that the program is constantly moving to exceed the customer’s expectations for quality, service and cleanliness in addition to meeting financial goals set forth by the Catering Manager.
A personal and professional commitment to providing excellent customer service and creating inclusive environments is a core value of University Housing and Dining Services.
This position will work to ensure compliance with the policies and procedures in the Collective Bargaining Agreement (CBA) negotiated between Oregon State University and the SEIU/OPEU union.
Ability to maintain a flexible work schedule which will include weekends and some holidays; we are a 7 day a week operation.
University Catering is part of Dining Services which is part of the University Housing & Dining Services (UHDS) department. UHDS recognizes the importance of learning both in and out of the classroom, and supports the concept of education as an individual as well as a community experience. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards. UHDS houses over 5,000 students and offers a variety of living and dining options in 15 residence halls, three dining centers, 10-14 retail and coffee shop locations across campus, a market, and a limited number of student and family apartments.
UHDS is an auxiliary enterprise and is funded solely by students and customers who use our services — we receive no State or General fund allocation.
UHDS is committed to an appreciation for diversity, and fosters an open, respectful and enjoyable living, learning and working environment. A personal and professional commitment to providing excellent customer service and creating inclusive environments is a core value of University Housing and Dining Services.
This position is required to have direct access to, or control over, cash, checks, credit card account information and care, safety, and security of people or property. This position may be required to work in and have access to community areas of student residences while occupied by students. Therefore, position requires a background check prior to hire.
This position provides “essential” functions and the incumbent is expected to report to work during inclement weather, emergency and other university work curtailments or closures.
This position will be required to drive University owned vehicles, including a box truck, therefore will be required to maintain a valid driver’s license and have a satisfactory driving record.
Summary of Benefits: https://hr.oregonstate.edu/benefits/prospective-employee

To calculate our Total Rewards Package use this link: https://hr.oregonstate.edu/benefits/new-employees/benefits-calculator

45%
Responsible for the day-to-day operations of catering events. Provide direction to catering crew leader(s) and supervision for the organization of all Daily Orders. Ensure that the necessary supplies for set-up of all catering orders are gathered and ready for transport. Inspect all staff for proper dress prior to heading out to each event. Supervise the transport, set-up and display of food at the correct location and time, including on and off-site orders. Ensure that all food and beverages served meet the predetermined quality standards. During an event, supervise the service of food to ensure customer satisfaction based on pre-arranged service level agreements. Ensure that menu labels and allergen cards are used. Resolve customer complaints by relying on food service knowledge and policies set forth by OSU Catering. Assign and prioritize work as needed. Review crew leader(s)‘s and students’ work for accuracy and timeliness. During specific events, oversee alcohol service to customers that could include service of beer and wine. Account for ending alcohol inventory. Suggest par level of alcohol for ordering. Determine food and supplies required for events specific to catering inventories and order appropriate amounts from vendors. Ensure compliance with any and all university policies, industry regulations and federal and state regulations. Responsible for developing and implementing daily processes and procedures. Assists in the development of short and long term goals in support of University Catering.
25%
Supervision and training of student employees and training all classified catering staff. Provide leadership for and supervise 20 – 30 student employees and assigned classified staff, including interviewing, hiring, orienting, training, assigning & reviewing work, establishing performance goals and assessing performance using written evaluations where appropriate, recommending disciplinary action up to and including dismissal if necessary. In conjunction with the Catering Manager develop and implement the employee training program. Continually train and coach employees in the area of customer service, food handling, health department compliance, proper service techniques, transporting of food to off-site locations, event preparation, various presentation styles, breakdown and clean-up. Assists with thee weekly/daily scheduling of employees. Upholds the Performance Criteria established by the university for professional faculty employees. Click on link for more info: https://hr.oregonstate.edu/evals/professional-faculty/performance-criteria. Create a work environment that is welcoming to all employees, focused on motivating employees to do better and open to input from all.
20%
Organizational set-up, ordering and scheduling. On a weekly basis, determine from planned catered events the appropriate staffing needed and schedule classified staff, students and temporary employees. On a daily basis, organize the next day’s catered events in terms of confirming scheduling, staffing, deliveries, event times, and locations. This organizational set-up is crucial to the smooth operation of the department. Also, to be included in the pre-event organization the day before, daily informal meetings with the catering chef to reconfirm catered event attendance, specific offerings, logistics, and other pertinent details pertaining to the upcoming events.
10%
Other projects and duties as required: Contribute ideas and input regarding department in weekly staff meetings. Take part in planning long-term departmental goals, cover for catering manager when absent. Participate in departmental meetings, search committees or other committee/work groups. Based on procedures written in the employee handbook, coach employees, and orally present proper training procedures. Handle student and customer inquiries or complaints when needed.

Three years’ experience in a high-volume banquet/catering environment that included supervision.
Demonstrable commitment to promoting and enhancing diversity.
Thorough knowledge of standard table service and cleanliness. safety and sanitary procedures.
Great verbal and written communication skills, cooperation, and organizational skills required. Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills required.
Valid food handlers’ certificate and an OLCC server permit required within 30 days of hire date.
Ability to work a flexible work schedule which will include some weekends and holidays.
This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a criminal history check and be determined to be position qualified as per University Standard: 05-010 et seq. Incumbents are required to self-report convictions and those in youth programs may have additional criminal history checks every 24 months.
This position requires driving a university vehicle or a personal vehicle on behalf of the university; therefore, the incumbent must successfully complete a motor vehicle history check, possess and maintain a current, valid driver’s license in their state of residence, be determined to be position qualified and self-report convictions as per University Policy 05-030.

Bachelor’s degree in field appropriate to the work assigned; or an equivalent combination of education and experience.
Ability to work well in stressful, high pressure, high profile situations strongly preferred.
Working knowledge of computer applications (e.g. Word, Excel, e-mail) required. Working knowledge of computerized menu and recipe systems preferred.

Ability to maintain a flexible work schedule which will include weekends and some holidays; we are a 7 day a week operation.
This position is deemed essential and the incumbent is expected to report to work during inclement weather, emergency and other University work curtailments or closures.
This position requires the ability to Lift/Carry/Push/Pull objects that are 20 to 50 pounds.