- Skill and background in culinary arts, with skill as a banquet server and skills to create and present food attractively.
- Knowledge and skill in teaching and delegating of tasks to subordinates and effectively monitoring and evaluating their performance in a catering environment.
- Knowledge and ability to effectively utilize employees and equipment in daily routines as well as unforeseen emergencies in a catering environment.
- Skill to interact and communicate positively with other staff and customers.
- Skill and ability to handle stressful situations, multiple deadlines and difficult people in a calm professional manner.
- Writing skills to communicate procedures, evaluations and recommendations to management.
- Demonstrated initiative to: 1) identify unit level problems and/or needs 2) develop solutions and/or needs proposals 3) and implement action plans with limited assistance and input.
- Mathematical, and accounting skills to accurately complete forms, and service records and understand reports in order to make recommendations and take appropriate actions.
- Job offer is contingent upon a satisfactory clearance based on background check results.
- Valid California Driver License and clean driving record are required to drive university vehicle. Will participate in DMV Pull Program.
- Operating needs of the department require varied work schedules (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).
- Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks.
- Health codes require prescribed uniform, hair covering, and good personal hygiene.
- Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all Food Servi
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Banquet Captain - San Diego, United States - HERC- Upper MidWest
Description
UCSD Layoff from Career Appointment : Apply by 05/13/2024 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.Special Selection Applicants : Apply by 05/22/2024. Eligible Special Selection clients should contact their Disability Counselor for assistance.
THIS IS A PARTIAL-YEAR CAREER POSITION: Employee will be scheduled to work an average 70% annually. This position is subject to furlough (June-September and could be scheduled up to 90 days) and curtailment periods (spring and winter holiday breaks where operations are suspended up to 21 days due to the academic calendar).
DESCRIPTION
UC San Diego Housing, Dining and Hospitality provides housing and dining services for approximately 19,000 undergraduate and graduate students and their families in more than 400 buildings, covering nearly 10 million square feet. Consisting of eight divisions, HDH has more than 1,000 career employees, 1,200 to 1,300 student employees, and an annual operating budget greater than $250 million.
HDH is a self-supporting department that operates without any federal, state or campus funding. The department receives nearly 90% of its funding from housing and dining services. It also secures revenue from conference and catering services. The goal is to break even.
Housing/Dining/Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As HDH we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, Housing/Dining/Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.
To visit the Housing, Dining and Hospitality website, please click on the link below .
POSITION DESCRIPTION
To act as a working team leader with responsibilities to include banquet service, customer service, on-the-job training and quality control in a catering environment. Basic responsibilities will include any or all of the following: problem-solving in a timely manner, catering event management, customer service and complaints, staff shortages, equipment and personnel. Will follow established procedures in the absence of the supervisor. In coordination with their supervisor, will be responsible for banquet set-up, customer service, controlling labor hours and event execution. Skill and knowledge to provide banquet service based on the American Banquet Association standards of etiquette.
QUALIFICATIONS
