Catering Operations Manager

We are seeking a Catering Operations Manager  who will be responsible for coordinating and overseeing the catering team in a structured and daily routine to ensure the highest standards are met.

The Catering Ops manager will oversee all catering operations. This role will be responsible for developing and maintaining working practices in line with current food hygiene regulations and ensuring staff are fully conversant in this area.

Focusing on the guest experience and quality execution will be vitally important in the role. This position will assist in the development and growth of the catering operations team as well as helping to develop and drive the vision for the Catering operations on campus.

The Catering Ops Manager will need to be able to manage relationships and partnerships throughout the campus community, in addition to being well organized and being able to multitask.

Work in collaboration with the Catering Director and Marketing to promote and execute innovative presentations and develop the Catering Standards. Work in partnership with the Catering Director and marketing team to develop a rebranding strategy for catering operations on campus.

The Catering Ops Manager will report to the Catering Director.

Specific Duties & Responsibilities

Operations

• Oversees and manages daily catering operations on campus.
  
• Supports all operational and financial management and partners with the Catering Director in overseeing the flawless execution of events.
  
• Builds and maintains strong relationships with students, campus constituents, and team members.
  
• Ability to listen to clients and translate their ideas into executable events.
  
• Communicate any service issues to the Catering Director and Catering Chef.
  
• Supports team members with the tools necessary to complete their jobs.
  
• Ensure quality standards are maintained at all times; support and communicate University initiatives.
  
• Develop operations systems by determining product handling and storage requirements; develop, implement, enforce, and evaluate policies and procedures; develop processes for receiving products, equipment utilizing, inventory management, and event transportation.
  
• Work with the Catering Director and Marketing to create and execute the catering marketing initiatives.
  
• Troubleshoots issues and can think quickly on their feet to manage all potential service recovery aspects.
  
• Work alongside the Catering Director to solicit new and repeat clients.
  
• Foster a positive work environment that boosts morale and productivity, and improves communication between managers, clients, and university constituents.
  
• Responsible for the overall setup, flow, and operations as it pertains to event food and beverage operations.

Finance

• Supports the financial outcomes and profit goals as set by the Catering Director and/or Executive Chef.
  

Controls

• Assists in ensuring security, safety, and sanitation standards are achieved.
  
• Employs good safety and sanitation practices.
  
• Assists in the control of all catering inventories, product costs, and purchasing. Also, assists with regular auditing of inventory.
  

Special Knowledge, Skills, & Abilities

• Ability to maintain organization in a changing environment.
  
• Exhibits initiative, responsibility, flexibility, and leadership.
  
• Able to communicate effectively with the management team, students, and team members.
  
• Ability to taste and evaluate food and beverage products.
  
• Attention to detail in all areas of responsibility.
  
• Walking, standing, pushing, pulling, and lifting occur approximately 90% of the time.
  
• Team members may be required to lift or carry items 40 pounds or heavier.
  
• Tasks are performed with moderate supervision, however it’s important this role is self-sufficient and can multitask.

Minimum Qualifications

• Associate's Degree or Culinary Degree Equivalent.
• A minimum of 2 years of Food & Beverage Management experience, preferably in Catering.

Preferred Qualifications

Classified Title: Food Services Manager
Job Posting Title (Working Title): Catering Operations Manager
Role/Level/Range: ACRP/03/MC
Starting Salary Range: $47,500 - $83,300 Annually ($62,000 targeted; Commensurate with experience)
Employee group: Full Time
Schedule: Mon - Fri / 8:30AM - 5:00PM
Exempt Status: Exempt
Location: Homewood Campus
Department name: ​​​​​​​Hopkins Dining
Personnel area: University Student Services 

Please refer to the job description above to see which forms of equivalency are permitted for this position. If permitted, equivalencies will follow these guidelines:
JHU Equivalency Formula: 30 undergraduate degree credits (semester hours) or 18 graduate degree credits may substitute for one year of experience. Additional related experience may substitute for required education on the same basis. For jobs where equivalency is permitted, up to two years of non-related college course work may be applied towards the total minimum education/experience required for the respective job.

**Applicants who do not meet the posted requirements but are completing their final academic semester/quarter will be considered eligible for employment and may be asked to provide additional information confirming their academic completion date.

The successful candidate(s) for this position will be subject to a pre-employment background check. Johns Hopkins is committed to hiring individuals with a justice-involved background, consistent with applicable policies and current practice. A prior criminal history does not automatically preclude candidates from employment at Johns Hopkins University. In accordance with applicable law, the university will review, on an individual basis, the date of a candidate’s conviction, the nature of the conviction and how the conviction relates to an essential job-related qualification or function.

The Johns Hopkins University values diversity, equity and inclusion and advances these through our key strategic framework, the JHU Roadmap on Diversity and Inclusion .

Johns Hopkins has mandated COVID-19 and influenza vaccines, as applicable. The COVID-19 vaccine does not apply to positions located in the State of Florida. Exceptions to the COVID and flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to the JHU vaccination registry. For additional information, applicants for SOM positions should visit https://www.hopkinsmedicine.org/coronavirus/covid-19-vaccine/ and all other JHU applicants should visit https://covidinfo.jhu.edu/health-safety/covid-vaccination-information/ .

The following additional provisions may apply, depending on campus. Your recruiter will advise accordingly.

The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.

Note: Job Postings are updated daily and remain online until filled.