Director of Catering and Concessions in Buffalo, NY

Salary Range: $70,000.00 - $80,000.00 / Year

Now Hiring! Grow with us at Three Pillars Catering

Three Pillars Catering is UB's exclusive catering company. Deriving from Campus Dining & Shops, we offer drop off catering and full service staffed events to the university community and beyond.

JOIN OUR TEAM
We are looking for experienced full and part time employees to help with our day to day deliveries and large scale events on campus.
Positions pay a base rate, plus gratuity, yearly raises, competitive benefits with generous amounts of vacation, personal and sick time and excellent health insurance options!

Director of Catering and Concessions
The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services.

Job Assignments:
- Direct oversight of the management team and execution of all catering and events requested by clients.
- Oversees client outreach from the sales team and is directly involved in development of client relationships.
- Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals.
- Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely.
- Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. .

Education and Training:
- Associate’s Degree or higher in food service or related field preferred.
- ServSafe Certification
- TIPS Certification (willing to become a TIPS Certified Trainer)

Desired Qualifications:
- Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort.
- Exemplary customer service skills.
- Effective oral and written communication and organizational skills.
- Ability to multi-task in a fast-paced, high volume environment.
- Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs.

Please apply via Quick Apply or online using the link below: Search by Job Title