Primary Responsibilities As directed by the Catering Manager, Manager of Pub 56, and/or Dining Services Managers, supervise all phases of catering operations and/or Pub 56, including food preparation and service, training of personnel, staff supervision, and customer service. This position ensures catered events are carried out to the highest standards while providing daily leadership support for Pub 56 operations, including food and beverage service, bar operations, and guest service. The Catering/Pub 56 Leader trains and supervises staff, coordinates logistics, ensures compliance with food safety and responsible alcohol service standards, and serves as the point of contact in the absence of management. Key Responsibilities Supervise and participate in the preparation, cooking, and food service for catered functions, Pub 56, and other dining operations. Lead the execution of Pub 56 and/or daily catered events, including set-up, service, and breakdown, ensuring all events meet customer expectations. Maintain work and cleaning schedules for full-time, part-time, temporary, and student staff. Supervise, train, mentor, and assist with onboarding staff to ensure quality service and adherence to departmental standards. Prepare transportation schedules, pull sheets, and logistics for event equipment and deliveries. Support theme dinners and special events in collaboration with other dining leaders. Maintain high standards of cleanliness, sanitation, and safety across catering and assigned Pub 56 operations in compliance with health regulations. Ensure proper merchandising and presentation techniques are used for catered events and assigned Pub 56 service. Assist with scheduling, payroll support, and administrative tasks in the absence of the Manager. Support daily Pub 56 operations, including food and beverage service, cash handling, opening and closing procedures, inventory control, and responsible alcohol service as assigned. Maintain inventories of food, beverage, and dry goods and assist with approved ordering and inventory counts. Maintain or obtain TIPS certification and ensure compliance with University alcohol policies. Contribute to the development and improvement of catering and Pub 56 service standards, policies, and guest experience. Foster strong professional relationships with colleagues, customers, and the campus community. Perform other related duties as assigned. Minimum Qualifications High School diploma or equivalent required; Minimum three years of experience in food service production and/or supervision; At least one year of supervisory experience or demonstrated ability to coordinate and lead staff. ServSafe required (or ability to obtain within first year); TIPS certification required or ability to obtain upon hire. Ability to operate all equipment used in food service operations, including POS systems. Strong problem-solving, organizational, and communication skills. Must meet requirements to drive a University vehicle. Must be able to lift/move at least 60 pounds with assistance and perform bending and standing duties. Preferred Qualifications Associate's degree or formal training in food service preferred. Catering experience strongly preferred. Salary SEIU Level E $20.28 - $28.51 Status (FT, PT, Seasonal, Temp) FT Seasonal Posting Detail Information Posting Number ST01526 Desired Start Date Open Date (to accept applications) Close Date (date applications will not be considered) Open Until Filled Yes Special Instructions to Applicant