Catering Supervisor-Virginia State University

Overview

Who We Are:

Thompson Hospitality is the nation’s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.  We are a family-run organization with more than thirty years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time.  As a fast growing company, we have a growth plan to more than double in size over the next three years.  We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:

• Purpose

• Give back to our communities
• Celebrate diversity

• People

• Do the right thing
• Treat people the way you want to be treated
• Always do your best
• Be accountable for our actions

• Performance

• Serve the highest quality food
• Provide world-class service
• Maintain flexibility to better serve our clients

Competitive Benefits:

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement

• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets, Restaurants
• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school

The Catering Supervisor will take ownership of the catering operations at a College or University. The Catering Supervisor will work closely with the Executive Chef to ensure creative food presentation and quality. The Catering Supervisor is responsible for all catering activities to include banquet set-up, floor layout, table displays, etc. as it pertains to booking, planning & directing functions.
Responsibilities

Specific responsibilities include:

• Coordinating and overseeing internal and external catering events.
• Developing and maintaining the catering marketing plan including a comprehensive event planning service to clients and detailed menu development.
• Schedules catering staff
•  Develop existing catering staff in service techniques, policies, and procedures.
• Ensures successful operations of catering functions including labor cost control, food cost control and preparation, transportation, setup, operation, and clean up of all events.

• Reporting of operating statements, reports, and operational budgets, and review of the collection of receivables.
• Always ensures that the Standards of Excellence, as determined by the University and Thompson Hospitality are met.

Additional responsibilities pertaining to the retail/dining operation include:

• Supervisor on duty responsibilities.
• Scheduling and supervising of staff.

• Overseeing housekeeping and safety.
• Always ensures that the Standards of Excellence, as determined by the University and Thompson Hospitality are met.

Qualifications

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