Special Events Division Manager

University of California, Los Angeles

$65K — $95K *
Food & Beverages
5 - 7 years of experience
Job Overview by Ladders

Qualifications

  • 7+ years in high-volume food service management
  • Proven track record in leading large teams
  • Experience in managing complex, multi-unit operations
  • Strong project management abilities
  • Proficient in Windows-based business applications
  • Exceptional communication and relationship-building skills
  • Bachelor's degree in a related field or equivalent experience

Responsibilities

  • Lead and oversee catering and food operations
  • Strategically plan and manage daily customer service
  • Develop menus and ensure food quality standards
  • Manage inventory and security controls
  • Ensure compliance with safety and sanitation regulations
  • Recruit, train, and supervise staff
  • Assist with facility improvements and special projects

Benefits

  • Flexible scheduling including evenings and weekends
  • Opportunities for professional development
  • Collaborative work environment
  • Engagement with diverse teams and populations
  • Involvement in special programs and projects
Full Job Description
Special Events Division Manager

Salary Range: $65,500- $95,000

Department: Catering

Summary of Key Responsibilities:

Under the general direction of the Assistant Director of Food Operations, provides leadership and oversight for Catering, Central Commissary, and Greenhouse Salad Bar operations. Responsible for strategic planning and daily management of customer service, food production, menu development, quality assurance, inventory management, security controls, safety and sanitation compliance, equipment maintenance, vendor relations, special programs, budgeting, financial monitoring, and reporting.

Recruits, trains, schedules, supervises, and evaluates both career and student staff. Assists with facility and equipment improvement projects and performs special assignments as needed. Position requires flexibility to work evenings, weekends, and variable shifts.

Qualifications:

Requires seven or more years of progressive food service management experience in a high-volume, multi-unit operation. Demonstrated success in leading and developing large teams, managing complex operations, and achieving budgetary and financial performance goals.

Must possess proficiency in Windows-based business applications, including word processing, spreadsheet software, and food production management systems. Proven ability to effectively manage projects and assignments from inception through completion, with strong organizational skills and attention to detail.

Exceptional written and verbal communication skills are required, along with the ability to build productive relationships and collaborate effectively with individuals from diverse backgrounds and organizational levels.

A bachelor's degree in a related field is required, or an equivalent combination of education and relevant professional experience.

Supervises:

Directly and indirectly supervises professional and part-time/student staff.

Physical Requirements:

Requires frequent walking, standing, bending, stooping, reaching, gripping and lifting of up to 50 lbs.

Background Verification:

Fingerprinting Background Verification required.

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