Operations / Catering Manager at Southern Foodservice Management Inc

Description

Job Summary

The Operations Manager oversees the daily catering operations and supports the retail food service areas of the university café. This role is responsible for executing catering events from planning to delivery, ensuring client satisfaction, and maintaining high food safety and service standards. During non-peak catering times, this position supports café operations through duties including staff supervision, inventory control, and ensuring operational excellence.

Duties and Responsibilities

Catering Operations (Primary):

• Oversee all aspects of university catering operations (internal and external events).
• Coordinate event logistics including menu planning, staffing, scheduling, and delivery.
• Maintain positive relationships with clients, faculty, and staff to ensure customer satisfaction.
• Supervise catering staff and temporary event workers; conduct training and coaching as needed.
• Ensure all catering activities comply with health, safety, and sanitation standards.
• Monitor and manage catering budget, billing, and equipment usage.
• Collaborate with kitchen and culinary teams to ensure timely food preparation and presentation.

Retail & Café Operations (Secondary):

• Assist with daily café operations when catering demands are minimal.
• Support opening/closing procedures, cash handling, and service delivery.
• Train, supervise, and schedule café front-of-house employees.
• Monitor product quality, service times, cleanliness, and compliance with policies.
• Maintain inventory levels and assist in placing orders for retail items.
• Fill in as shift leader or assistant manager during peak hours or staff shortages.

Qualifications

• 3+ years of experience in foodservice operations with at least 1 year in a catering or supervisory role.
• Strong leadership and organizational skills.
• Excellent communication and customer service abilities.
• Proficient in using catering/event software and POS systems.
• Knowledge of food safety and sanitation regulations (ServSafe certified preferred).
• Flexibility to work nights/weekends based on event scheduling.

Requirements

Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 90%, Walking 10%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent