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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.

Manager, Catering Services

Reports to: Designated Supervisor

UW Job Code: 3050

UW Job Family: 39

SOC Code: 11-9051

Pay Grade: 22

Date: July 01, 2008

Job Purpose:

Oversee all aspects of catering services including menu planning, food production and logistics coordination.

Minimum Qualifications

Education:

High School Diploma or GED

Experience:

5 years work-related experience

Required Licensure, Certification, Registration, or Other Requirements:

None

Knowledge, Skills, and Abilities

Knowledge of:

  • Food production and quality management for a comparable sized operation.
  • Hospitality industry and comparable conference/catering operations.
  • Catering menu development and promotion.
  • Methods used in selecting and training staff.
  • Applicable health and safety regulations.
  • Applicable federal, state and local codes, rules and regulations.
  • Marketing plans for generating catering revenues.
  • High quality catering environments.
  • Food/beverage purchasing, production, delivery, service.
  • University invoicing procedures.
  • Various buffet set-ups and service styles.
  • The methods, procedures, and equipment used in food handling and in the operations, cleaning, and care of equipment.
  • Food quality and values as well as nutritional and economical substitutions within food groups.
  • Rate quote development and delivery processes and techniques.
  • Catering outcome management and assessment.
  • Menu planning and food production processes.
  • Event planning, development, supervision, and assessment.
  • Staff training techniques and procedures, including program development and implementation.
  • Personal computers and word processing, database, and spreadsheet software applications.
  • Budget preparation, implementation, and monitoring practices.
  • Contract and agreement preparation and assessment.
  • Records maintenance techniques.
  • Budget and revenue development.
  • Operation plans and procedures.
  • Organizational structure, workflow, and operating procedures.
  • Contract negotiation and preparation.
  • Public relations techniques. 

Skills and Abilities to:

  • Manage time to meet project/event deadlines.
  • Lift 50 to 100+ pounds regularly.
  • Monitor and/or maintain quality control standards.
  • Provide or arrange for training.
  • Plan a variety of menus.
  • Coordinate quality assurance programs.
  • Organize and coordinate various projects and/or events.
  • Resolve customer complaints and concerns
  • Work both independently and in a team environment.
  • Supervise and train staff, including organizing, prioritizing, and scheduling work assignments.
  • Manage projects.
  • Coordinate multiple components of catering including equipment, space, set-ups, and labor.
  • Work with a variety of clients to ascertain and meet a variety of needs.
  • Work events at night and/or weekends.
  • Develop event budgets, track expenditures and revenues, and assist with developing the unit budget.
  • Negotiate and manage contractual agreements.
  • Budget preparation and fiscal management
  • Use independent judgment and to manage and impart information to a range of clientele and/or media sources.
  • Maintain accurate and detailed financial and personnel records.
  • Meet project deadlines, and manage multiple tasks with continual interruptions.
  • Effectively communicate with others.
  • Examine and reengineer operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
  • Travel from location to location.

Characteristc Duties and Responsibilities

Essential Functions:

Work with clients both end users and the Events Planning Office to coordinate and marketing catering services; develop and deliver rate quotes for services; ensure proper protocol followed when booking events.

Oversee menu planning and food production processes for University Catering; ensure food production processes are effective and efficient; ensure catering outcomes are consistently high-quality.

Attend events to ensure on-site full-time presence, and to oversee all event activities.

Train and supervise staff (both student and non-student); design and implement training programs for staff; schedule staff for events and instruct them as needed; monitor labor costs and maintain labor cost reports and documentation. 

Prepare contracts/agreements, maintain booking records, schedule calendars and create invoices for the client.

Assist supervisor with coordinating assessment, and developing plans, goals and strategies for requisite unit; assist supervisor in developing conference and hospitality budgets and proposed fees; maintain budget records and monitor accounts. 

Supplemental Functions:

Promote public relations with students, guests and University personnel.

Review and update catering processes and procedures.

Assist with special projects, as assigned.

Working Conditions:

Standard office, kitchen and food service environments; regular exposure to noise, vapors, temperature changes, and fumes; occasional exposure to chemical and mechanical hazards. 

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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