Cater, dining & Event Svcs CRD

University of Iowa Iowa City, IA
Percent Time:100%Type of PositionRegular: A position which is considered essential for the effective long-term operation of the university. Persons appointed to this position will receive the privileges and benefits associated with regular employment status.Duties:

Position Specific Summary:

Primary responsibility for management and execution of catering and banquet events for University Catering at the University of Iowa. Position oversees all facets of catering activities including event set-up, hiring, scheduling and training of part-time, student staff. Hours will vary based upon business needs and frequent evening and weekend work hours are required.

Key Areas of Responsibility

On-Site Services and Management

* Serve as liaison between University Catering and other departments or individuals, as required, to ensure all service requirement and expectations are met.

* Greets customers and clients and ensures outstanding customer service; provides oversight for meal service, events and functions.

* Ensure service is timely, professional, and courteous.

* Determine staffing, assignments and schedules, while meeting and maintaining University Catering labor costs.

* Coordinate event requirements with kitchen, service staff, catering sales staff and operations staff.

* Anticipate guest needs and monitor the guest experience. Respond immediately to customer questions, comments or concerns, resolving issues in a professional and discreet manner.

* Ensure guest satisfaction with food and service.

* Learn and practice buffet, plated and reception style meal services to University Catering standards.

Inventory Control

* Maintain and oversee appropriate inventory levels. Determine quantity of miscellaneous food, beverages, and supplies needed for service. Set par inventory for food, beverages, and supplies. Order inventory from approved providers. Oversee acquisitions of prescribed inventory, reconciling any discrepancies, assure proper rotation of inventory.

* Estimate, requisition, and order food, alcoholic beverages, non-alcoholic beverages and other dry goods required for assigned functions and events.

* Ensure proper use of equipment reporting problems or malfunctions as necessary.

* Maintain monthly inventory counts and reports.

Financial Responsibility

* Monitor cash register operations to ensure accuracy of all cash and charge transactions, including maintaining required cash handling procedures.

* Process and secure all University and public forms of payment, ensuring all accounts are properly billed for area of assignment.

* Assist in administrative functions associated with the timekeeping system and payroll for assigned staff.


* Develop and maintain effective working relationships with all catering clients, maintaining a high visibility at all assigned events and functions.

* Provide direction, assignments, feedback, coaching and counseling to ensure outcomes are achieved. Perform human resource functions to include hiring, scheduling, training, and conducting performance reviews for assigned staff and taking disciplinary action as required.

* Maintains operations by preparing policies and standard operating procedures; implementing production productivity, quality, and patron service standards; determining and implementing system improvements. Coordinate and conduct staff training. Participate in Iowa Grow conversations with student staff.

* Keep staff apprised of event changes as well as new or updated operational procedures.

* Represent University Catering by attending appropriate University and community business and social events.

* Serve on University and community committees and organizations that heighten the visibility of University Catering.

* Assist in the formulation of departmental and unit guidelines and procedures, informing support staff of changes and updates.

* Respond to inquiries and concerns from students, parents, staff, faculty and public.

Safety and Sanitation

* Interpret and enforce all appropriate State, University and UH&D policies and procedures, including but not limited to sanitation, health and safety requirements and the State of Iowa Alcoholic Beverages Division requirements.

* Maintain required levels of food safety and sanitation. Assure proper labeling and record keeping is met. Provide and/or facilitate necessary safety and sanitation training and certification.

* Recommend measures to improve operating efficiency, service methods and procedures, equipment, staffing, scheduling, and quality control.

Note to Applicant:

Please assure your application/resume and/or cover letter illustrates the work experience, knowledge, skills you have that meet each of the required qualifications. The qualifications for this job posting are described as competencies or the behaviors needed to be able to perform the duties of the position at a defined proficiency level/standard. The proficiency level required for each qualification is included. Definitions of proficiency levels:

Working - Successfully completes diverse tasks of the job; applies and enhances knowledge and skill in both usual and unusual issues; needs minimal guidance in addressing unusual situations.

Extensive - Performs without assistance; recognized as a resource to others; able to translate complex nuances to others; able to improve processes; focus on broad issues.

For more information about competencies, visit:

The Catering, Dining and Event Services Coordinator (PYA1) is a classification in the Catering, Dining & Event Services job family

For more information about this job family visit:

References: References may be requested at a later step in the search process.

Building a career and a life at Iowa-At the University of Iowa, we recognize the important relationship between productive careers and quality personal lives. Please reference the resources on our web page that are designed to assist you to successfully build a career and build a life:

Education Required:

A Bachelor's degree or an equivalent combination of education and related hospitality experience.

Experience Required:

* Restaurant and/or banquet/catering leadership experience (typically 1-3 years).

* Administrative experience, including supervision of staff and inventory control (typically 1-3 years).

* Working knowledge of event management processes and activities; ability to plan, organize and execute events and to coordinate resources before, during and after an event.

* Demonstrates excellent written and verbal communication skills; ability to effectively transmit, receive and accurately interpret ideas, information and needs through appropriate communication methods and behaviors at a working proficiency level.

* Demonstrates a working proficiency in the ability to provide excellent customer service and to meet or exceed customer service needs.

* Must be proficient in computer software applications (i.e., Word, Excel, Outlook, etc.)

* Demonstrates the ability to adjust and develop self to prepare for new or changing assignments, processes, people or priorities as organizational needs dictate at a working proficiency level.

* Demonstrates a working proficiency in the ability to work and collaborate with a variety of individuals and groups while appreciating the unique contribution of diverse individuals.


* Ability to obtain and maintain ServSafe certification.

* Must have valid US driver's license and compliant with UI Fleet Safety program requirements.

Desirable Qualifications:

* Working knowledge of University policies, procedures and regulations.

* Off-premise catering experience.

* Supervision of part-time staff, preferably college-age students.

* Working experience with computerized electronic timekeeping systems, inventory systems, POS systems, and event management systems.