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Classification Description|Employees Human Resources – Classification Compensation

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Classification Compensation
Mark Bercheni, Manager
Campus: 139 Wyoming Hall
Mail: Dept 3422
1000 E University Ave
Laramie, WY 82071-2000
Phone: 307.766.5606
Fax: 307.766.5607
Email: c-comp@uwyo.edu
Office Hours
Regular: 8:00am - 5:00pm
Summer: 7:30am - 4:30pm
Monday - Friday

This is a description of a staff position at the University of Wyoming not a job opening announcement. Look for current job openings at the following link: http://www.uwyo.edu/hr/hremployment/listjobs.html. The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Assistant Manager, Catering Services

Reports to: Designated Supervisor

UW Job Code: 3051

UW Job Family: 32

SOC Code: 13-1121

Pay Grade: 20

Date: May 01, 2011

Job Purpose:

The position assists in managing university wide catering activities, along with the associated financial and personnel.  Maintains records for conferences, programs or events for designated area; develops coordinates or revises marketing campaigns; monitors budget and expenditures for assigned area; assists with budget planning, purchasing, and inventory needs of the assigned area; assists with special projects, as assigned.

Minimum Qualifications

Education:

Bachelor’s Degree in related field

Experience:

2 years work-related experience

Knowledge, Skills, and Abilities

Knowledge of:

  • The hospitality industry and conference/catering operations at similar institutions.
  • Contract documents and specifications.
  • Program/event/conference requirements including room assignments, registration, and special equipment or other setups.
  • Catering menu development and promotion.
  • Cost analysis techniques.
  • Conference/event facilities, technology, and equipment.
  • Customer service standards and procedures.
  • Meeting and event planning principles, requirements, procedures, and available resources.
  • Catering facilities and equipment requirements for a range of event sites.
  • Computer spreadsheets and other related applications.
  • Space allocation practices.
  • Procurement rules and regulations.
  • Public institution purchasing principles, procedures, regulations, and standards

Skills and Abilities to:

  • Coordinate multiple components of catering/conferences/events/programs including equipment, space, set-ups, and labor.
  • Work with a variety of clients to ascertain and meet a variety of needs.
  • Recommend fee structure or contract changes based on program/event funding requirements.
  • Work events at night and/or weekends.
  • Effectively negotiate.
  • Manage multiple projects with different deadlines.
  • Select, train, schedule, and motivate student staff, including organizing, prioritizing, and scheduling work assignments.
  • Develop event budges, track expenditures and revenues, and assist with developing the unit budget.
  • Promote and market services.
  • Work effectively with diverse populations.
  • Interpret, adapt, and apply guidelines and procedures.
  • Strong interpersonal and communication skills and the ability to work effectively with a wide range of constituencies in a diverse community. 
  • Assess training and in-service needs in area of specialty, and to provide consultation and arrange/facilitate training and seminars.
  • Communicate effectively, both orally and in writing.
  • Foster a cooperative work environment. 

Characteristc Duties and Responsibilities

Essential Functions:

Facilitates program/event needs including room reservations, event setups, supplies and equipment; develops and delivers rate quotes for provided services; ensures appropriate protocol followed when booking events.

Participates in the evaluation and assessment of program/event/catering/conference scheduling and needs.  Prepares and reviews schedules for staffing.  Coordinates with Dining Services on menu and food production.

Markets assigned programs/events/catering/services including meeting with clients, writing publications, brochures, flyers, correspondence, grant proposals, or contracts/agreements, as directed; schedules calendars and creates invoices for clients.

Attend events to ensure professional level of service delivery, safety, and instruction.

Assist with budget and expenditures for assigned areas; assists with budget planning, purchasing, and inventory needs for assigned areas.

May design and implement training programs for staff and schedule student staff for events and instruct and train as needed.

Supplemental Functions:

This position may act as the Manager, Catering Services during their absence.

Assist in development or revision of policies, procedures, guidelines or associated documents within assigned areas, as directed.

Maintain current knowledge and assure implementation of university policies and procedures, state and federal laws and regulatory requirements.

Participate in performance-related goal-setting and achievement to meet personal and department objectives.

Attend and participate in training's and other professional development activity.

Working Conditions:

Standard office, hall, and kitchen environment; some positions may have frequent exposure to food service preparation and catering locations; some positions may occasionally operate food service equipment. 

Authorized by Classification/Compensation, Human Resources

Employees may be requested to perform job-related tasks other than those specifically presented in this description. Participating in the University's hazardous waste minimization program is part of the job of each employee who uses (or may come in contact with) hazardous materials. Fair Labor Standards Act (exempt/non-exempt) is designated by position. University of Wyoming actively supports Americans with Disabilities Act and will consider reasonable accommodations.

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