We are seeking a Director of Catering. The Director of catering provides the day-to-day vision, planning, and direction for Catering operations on campus with a focus on guest satisfaction and engagement, quality execution, and service. They will work closely with the Executive Director of Operations, the Catering Executive Chef, and the Campus Executive Chef in developing and executing menus, presentations, and service standards.

Focusing on the guest experience and quality execution will be vitally important in the role. This leader will be responsible for the development and growth of the catering operations team as well as developing and driving the vision for the Catering operations on campus. The Catering Director has high level visibility including interactions with Senior Leadership across campus, being able to manage relationships and develop a level of trust throughout the campus community will be key to this role.

Work in collaboration with the Executive Director of Operations and Marketing to promote and execute innovative presentations and develop the Catering Standards. The Director of Catering will report to the Executive Director of Operations.

Specific Duties & Responsibilities

Operations

• Leads all daily catering operations across JHU campuses and will be responsible for managing and supporting the catering operational team.
• Oversees all operational and financial management at catering locations and partners with the Catering Executive Chef to oversee flawless execution.
• Provides direction and support for the Catering Executive Chef, Catering Operations Manager, and 5 team leaders.
• Manages a team of 25 Bargaining Unit (BU) employees.
• Builds and maintains strong relationships with university administration, students, campus constituents, and team members.
• Responds timely to any service issues and communicates clearly with team members.
• Collaborates with key partners across campus on events, menus, and set-ups to ensure great experiences at each event.
• Ensures team members have the tools necessary to complete their jobs.
• Ensures show quality standards are maintained at all times.
• Supports and communicates University initiatives.
• Works in conjunction with the Campus Executive Chef to develop menus, promotions, and programming.
• Works with the Marketing Director to create and execute the catering marketing initiatives.
• Collaborates with the Training Specialist to provide monthly training to the entire department on proper event setup, breakdown, and management.
• Sets the expectations for the team to be held to for execution of each event successfully.
• Manages Shriver Concert Series concessions, Ice Rink concessions and Craft Services around the larger campus footprint by ensuring on time delivery, maintaining inventories at all locations, and ensuring proper staffing levels to accommodate the guest counts.
• Works closely with Employee and Labor relations team to resolve union grievances.
• Collaborates with UniteHere Local 7 leadership to ensure policies are being fairly enforced.
• Assists Employee and Labor Relations with managing bargaining unit hourly staff as aligned with the Collective Bargaining Agreement.
• Participates in First step grievance meetings, as needed, with UniteHere Local 7, sends resolutions to the union and Employee and Labor Relations, may participate in Second step grievance meetings.
• Sets high expectations for customer service, product knowledge, and education among all staff (BU team members, Team Leaders and Operations Manager).
• Works with the Hopkins Dining Support team to ensure menus and events meet the Hopkins Dining nutritional and sustainability initiatives.
• Ensures proper safety and sanitation standards are upheld at all events, concessions and craft services.
• Manages the catering fleet of vehicles, to include gem carts, trucks, and vans.
• Oversees Spoonfed, the catering event software program including training new team members.

Finance

• Collaborates with the Executive Director of Operations and Finance Manager on the operating budget.
• Responsible for the financial outcomes of the Catering operation encompassing 1.5 million in revenue.
• Ensures cost controls are in place and being adhered to.
• Oversees completion of required department reports.
• Accountable for weekly payroll for the Catering department.

Controls

• Ensures that all security, safety, and sanitation standards are achieved.
• Employs good safety and sanitation practices.
• Oversees control of all catering inventories, product costs, and purchasing.

Leadership & Internal Relationship Building

• Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Interviews, hires, trains, and develops team members according to Catering and Hopkins Dining Standards.
• Displays a positive attitude towards team members.
• Mentors department management to develop their skills and leadership abilities.

Special Knowledge, Skills & Abilities

• Proven ability to lead and develop a diverse team.
• Ability to maintain organization in a changing environment.
• Exhibits initiative, responsibility, flexibility, and leadership.
• Able to communicate effectively with the management team, students, and team members.
• Ability to taste and evaluate food and beverage products.

• Bachelor's Degree or Culinary Degree Equivalent.
• A minimum of 5 years of Catering Management experience with at least 3 years in a supervisory role.
• A valid diver's license is required.
• ServSafe and Allertrain certification is required and must be obtained within three months of employment if not currently held.
• Additional related experience is my substitute for required education to the extent permitted by the JHU equivalency formula.

Classified Title: Director of Catering Operations 
Job Posting Title (Working Title): Director of Catering   
Role/Level/Range: ACRP/04/ME  
Starting Salary Range: Min $64,000 - Max $112,200 Annually (Targeted; $88,100 Commensurate with experience) 
Employee group: Full Time 
Schedule: Mon-Fri 8:30am-5:00pm, weekend and evening work throughout the year 
Exempt Status: Exempt 
Location: Homewood Campus 
Department name: Hopkins Dining 
Personnel area: University Student Services