Catering Sales Supervisor

Job DescriptionJob title Catering Sales Supervisor Reports to Director of Catering and Concessions Department Catering and Concessions FLSA Status Full-Time, Non-Exempt Position Summary The Sales Supervisor provides support and assistance to the Sales Manager and continuously works closely with the entire Catering and Concessions team. This role reports to the Director of the Catering and Concessions operations for the University and is responsible with assisting clients in booking day to day catering events, banquets, service at the Presidents private residence, concessions events, as well as any requests for use of the University Club for Faculty and Staff on campus. The position is focused on sales but at times may include management of the front of house management of the catering team during events including catering servers, bartenders, waitstaff, drivers and other employees. They work collaboratively with the rest of the catering team including back of house management, a culinary team, sales team, and other union, students, and part-time employees. The Catering department works closely with the President of the University’s team and is responsible to execute events and high levels of service at the request of the President’s office. They are also responsible for day to day catering events at UB, concessions events including football and basketball games or other athletic events, and with the operation of the University Club (faculty and staff) restaurant and meeting space. This role is focused on managing sales inquiries, billing, event planning and customer service for the catering and concessions department on a daily basis. Expected Hours of Work The position requires a minimum of 47.5 hours per week during peak periods and 40 hours during non-peak, at times it will include longer shifts and more hours during peak busy periods (football season, commencement, and for any special events) throughout the course of the year, and scheduled shifts can vary in length or days/times of the week. This position will be considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions

Executes events in catering, concessions, and any other special events, as needed, ensuring excellence in food and guest service

Responsible for taking all delivery orders, billing each order, prepare delivery order sheets for distribution.

Maintains pricing and portion standards.

Establishes relationships with prospective and current clients to conduct business and needs of the clients.

Updates event orders and maintain constant contact with clients.

Manages weddings and onsite contact for weddings booked.

Effectively communicates clients’ needs with catering staff to best execute events.

Completes diagrams for best execution of event.

Establishes and adheres to timeline to conduct events efficiently.

Responsible for ordering and communicating rental needs.

Performs event follow up activities with guests to insure total satisfaction with food and service, and communicates any issues with Director of Catering.

Initiates and supports marketing initiatives.

Proficient in all hourly positions with the ability to jump in and assist where needed.

Other duties assigned by the Director of Catering

Job duties and assignments may vary due to needs of business. This includes being assigned to a different operation when business requires it.

Education and Training

Associate’s Degree or higher in food service or related field preferred.

Desired Qualifications

Minimum 2 years supervisory experience in a high volume catering, restaurant, or hotel operation.

Ability to multi task effectively.

Exemplary customer service skills.

Exceptional organizational, interpersonal, and communication skills.

Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs.

Valid driver’s license and ability to drive a commercial truck.

Must be able to work on flexible schedule, including weekends, nights, holidays, etc.

Work Environment

The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.

The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.

Long, irregular working hours.

Exposure to extreme temperatures in coolers and freezers.

Physical and Mental Demands

The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl.

The position is very active and the employee must be able to stand and walk for a minimum of 8 hours

While performing the duties of the job, the employee is regularly required to talk and hear.

Specific vision abilities required by the job include close vision and ability to adjust focus.

The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms.

The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more.

The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Valid driver’s license and clean driving record required.

Ability to demonstrate safe driving practices.

Licensure/Certification

Must have or be willing to obtain DOT

Travel

May need to travel across UB campuses and may need to attend conferences, special events

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.

RequirementsPay This position is an hourly non-exempt role, the anticipated minimum range for yearly compensation for the position is $48000 and the maximum is $55000. This role is also eligible for a yearly individual goal bonus program, and restaurant operation bonus program along with receiving yearly performance based increases that are subject to change or end at any point in time. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range