The Catering Operations Manager is responsible for overseeing and executing all daily catered events, including but not limited to Chancellor receptions, private high-level receptions, plated meals, buffet meals, meeting breaks, and premium athletic events. This position collaborates closely with an additional exempt supervisor to manage contracted wait staff, student staff, and Vanderbilt Campus Dining employees. The Catering Operations Manager is responsible for training, scheduling, and coordinating the catering team to ensure successful event execution.

Duties and Responsibilities: 

Develop and execute catering events to meet established goals, objectives, and timelines Schedule, coordinate, and manage professional wait staff, Vanderbilt student staff, and Vanderbilt Campus Dining employees Serve as the primary staffing coordinator for contracted waitstaff and Instawork professionals Plan the timeline for event set up and breakdown, and communicate the plan to the catering team Coordinate with kitchen staff to ensure timely food deliveries and maintain food quality and safety Develop and communicate the logistical plan for special events to the catering team and contracted wait staff Provide guidance and direction to team members to support successful task completion Write daily event schedules and task assignments to ensure smooth catering operations Manage quality control processes for customer service and employee satisfaction Hire, train, and supervise contracted wait staff, Campus Dining employees, and student employees Partner with the Event Planning team to coordinate labor and event details Partner with the Beverage Manager to maintain alcohol service excellence and legal compliance Record event details and make improvements for future catering events Stay informed of catering and food service trends, and recommend strategies to promote change and growth Demonstrate ability to set and enforce deadlines for task delegation Continuously evaluate operational needs against established goals and guidelines Manage group or interpersonal conflicts and escalate issues when appropriate Maintain catering inventory and make recommendations for repair and replacement Ensure a safe work environment by enforcing safety standards and performing audits

Supervisory Relationships: 

This position reports to the Assistant Director, Catering Operations. The Catering Operations Manager is responsible for supervising contracted wait staff, hourly non-exempt employees, and student employees.

 Education and Certifications:

High school diploma or GED required Bachelor's degree preferred, preferably in Hotel/Restaurant Management or a related field ServSafe certification within 3 months of hire, with renewal every 5 years  Must have and maintain a valid driver's license and a satisfactory driving record. Vanderbilt University engages a third party to provide continuous up-to-date notifications regarding negative changes to motor vehicle records. ABC alcohol service permit (or obtained within one week) is required

Experience and Skills:

5  years of relevant experience, with previous experience as an Operations Manager preferred 3 years of off-premise catering experience, including loading, unloading, and driving delivery vehicles, preferred Ability to drive a catering van and medium-sized box truck Proficiency in Microsoft Office programs Effective communication skills and ability to work with a diverse population Strong time management, organizational, and multi-tasking skills with an eye for detail Demonstrated ability to deliver exceptional customer service Ability to manage people, maintain confidentiality, and be accountable for Vanderbilt assets Proactive, enthusiastic attitude, and excellent customer service skills Strong supervisory and people management skills

Physical Demands and Work Environment:

Must enjoy a fast-paced working environment and be able to work within a team as well as independently Must be available to work a varied schedule, including nights and weekends Ability to lift up to 50 lbs and frequently lift, push, pull, or carry up to 30 lbs Ability to walk or stand for extended periods, and bend, stretch, twist, and lift Ability to frequently lift/transport hot food items in hotboxes (200 lbs.) onto and off box trucks and to event locations 

This is a full-time exempt position. Expected weekly hours range from 40-50, with flexibility in workplace locations, days, and hours, including a willingness to work long, non-standard workdays.

 

 

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