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Position Classification Description

Position Class Code / Title: U7002 / Mgr,Catering
Recruitment Tier: Tier 1
FLSA: Exempt
Grade: 11

This is a description of a Staff Position Classification. It is not an announcement of a position opening. To view descriptions of current openings, please go to UNMJobs and Search Postings to view positions that are currently accepting applications.

The following statements are intended to describe, in broad terms, the general functions and responsibility levels characteristic of positions assigned to this classification. They should not be viewed as an exhaustive list of the specific duties and prerequisites applicable to individual positions that have been so classified.

Summary

Under general supervision, markets, sells and plans UNM catering services to internal and external clients. Oversees the management of all catered events including food and beverages, equipment, and staffing. Develops and monitors budget and sales goals related to food and labor costs.

Duties and Responsibilities

  1. Markets and sells UNM catering services to potential internal and external clients; meets and consults with clients to inform of all services provided, and to establish the catering requirements of the events.
  2. Reviews production schedules and catering events to determine variety and quantity of foods to prepare.
  3. Coordinates with food service and building service personnel for food and beverage requirements, delivery and set-up of events, staffing, etc.
  4. Reviews scheduled catering event requests weekly to determine ordering needs; prepares requests for products and equipment to be ordered.
  5. Creates special event menus for a variety of clients.
  6. Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts.
  7. Oversees the supervision of personnel, which includes work allocation, training, promotion, enforcement of internal procedures and controls, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
  8. Develops or assists with the development and implementation of policies and procedures consistent with those of the organization to ensure efficient and safe operation of the unit.
  9. Develops and implements systems and processes to establish and maintain records for the operating unit.
  10. Maintains food production records, reports, and department files as required.
  11. Performs miscellaneous job-related duties as assigned.

Minimum Job Requirements

  • High school diploma or GED; at least 5 years of experience directly related to the duties and responsibilities specified.
  • Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.

Knowledge, Skills and Abilities Required

  • Ability to develop and maintain recordkeeping systems and procedures.
  • Knowledge of supplies, equipment, and/or services ordering and inventory control.
  • Skill in the use of computers, preferably in a PC, Windows-based operating environment.
  • Records maintenance skills.
  • Ability to communicate effectively, both orally and in writing.
  • Ability to plan a variety of menus.
  • Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
  • Knowledge of marketing strategies, processes, and available resources.
  • Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
  • Organizing and coordinating skills.
  • Ability to foster a cooperative work environment.
  • Employee development and performance management skills.
  • Ability to analyze event requests and to assess catering product and equipment requirements.
  • Knowledge of faculty and/or staff hiring procedures.

Conditions of Employment

  • Possession of a valid New Mexico driver's license is a requirement for this job.
  • Ability to obtain State of New Mexico Food Handler's Certificate, where applicable.
  • Successful candidate must submit to post-offer, pre-employment physical examination and medical history check.
  • Must maintain certification status.

Working Conditions and Physical Effort

  • Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
  • Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals.
  • Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

The University of New Mexico provides all training required by OSHA to ensure employee safety.

Revised Date: 03/20/2017