Manager 3 - Catering

Unit Description: Requires very strong verbal and written communication skills; candidate must be able to provide excellent customer service. Must be able to work effectively with stressful work situations and time pressures. Must be able to develop an effective working relationship with staff and customers. Must exhibit strong organizational skills. $2M in catering functions. Events range from typical breakfast deliveries, box lunches, up events that involve 900 guests. Type of services include drop offs, buffets and set-down events. Clients range from Mayo staff to special guests of the clinics.Position Summary:
Manages all catered events. Hires, schedules, and trains catering staff. Works with clients/customers to arrange and follow through on all catering details and to ensure all special requests are met. Directs setup for events. Responsible for pricing, billing and resolving customer complaints. Develops menu/costing.Basic Education Requirement:
High School Diploma or GEDBasic Management/Supervisory Experience Required:
2 years of lead/supervisory/management experienceBasic Functional Experience Required:
2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.

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