Catering Service Lead Location Marquette, MI : Job no: 494425 Work type: Staff Location: Marquette, MI 49855 Categories: Food Service, Other Position Title: Catering Service Lead Department: Dining Services-Central Office Term of Assignment: Continuing Term End Date, If Applicable: FLSA Status: Non-Exempt = overtime eligible Work Schedule: Variable shifts/days/locations; including afternoon and weekend shifts; typical shift start times are between 5:30 am and 2:00 pm dependent upon the catering service needs Salary: $17.36 starting; $18.21 working Travel: No travel Brief Statement of Duties Brief Statement of Duties: Perform and direct others in a variety of duties necessary to lead the service tasks associated with all catering functions. Provide skills necessary to lead the service for on campus and off campus catering events. Supervise the work and maintain service areas in a clean, safe, and organized manner. Perform and lead a wide array of service oriented duties including various types of table and bar service, item inventory, linen maintenance, storage organization, and event set up and tear down. Conduct team supervision and training, create and manage student team schedules, develop checklists and event outlines, anticipate customer needs, create positive customer experiences, and fulfill food service needs. Minimum Qualifications Required Education: High School Graduation or Equivalent Discipline / Degree Area: Required Specialized Training/Certifications: Food Service Sanitation Certification (ServSafe or MI) or ability to obtain within six months from start of employment. Alcohol ServSafe or TIPS Certification or ability to obtain within six months from start of employment. Valid driver's license. Required Minimum Work Experience: Three years large scale catering or banquet service experience. Leadership ability demonstrated by experience, skill, communication, and definition. Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: Catering service-Knowledge of various service techniques, table settings, service styles, service etiquette, event set up, and catering for various types of functions. Customer and personal service-Knowledge of principles and processes for providing excellent customer and personal services, even in high volume, high stress situations. This includes looking for ways to help people, meeting quality standards for services, evaluation of customer satisfaction, and exceeding guest expectations. Supervision-Knowledge of leadership techniques and the ability to coordinate people and resources, as well as structure, guide and instruct the work of others. Active listening-Ability to give full attention to guests, team members, and supervisors, taking time to understand the requests and information that is provided and asking questions as appropriate. Communication skills-Excellent written and verbal communication with the ability to convey information effectively and concisely. Time and task management-Ability to prioritize, organize, and evaluate daily tasks to ensure multiple events and tasks are well coordinated and completed as needed. Computer skills-Knowledge and skills using Microsoft Office Suite and Google Suite tools. Ability to work a flexible schedule including late nights, early mornings, weekends, and holidays. Additional Desirable Qualifications Additional Desirable Qualifications: Associate or Bachelor's Degree in food service, hospitality or related field. Leadership training and experience. Willingness to improve skill level through a variety of methods. Other Special Instructions to Applicants: Submit application, cover letter, resume and reference list. Contact Information: Brenda Bickler, Employment Specialist, Equal Employment Opportunity: NMU is an equal opportunity, affirmative action employer of protected veterans and individuals with disabilities, and is strongly committed to increasing the diversity of its employees. Advertised: Feb 26 2024 Eastern Standard Time Applications close: Mar 11 2024 Eastern Daylight Time
