Job descriptions for the catering and hospitlity industy?
any job tiles
Answers:
Do a google search.heres a sample for a catering manager.sorry about the length
This is a description of a staff Job at UNM, NOT a Job Opening Announcement. Look for Current Job Openings and then Apply Online or use UNM's Staff JobFinder to be notified of vacancies for jobs of interest to you.
The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.
SUMMARY:
Under general supervision, markets, sells and plans UNM catering services to internal and external clients. Oversees the management of all catered events including food and beverages, equipment, and staffing. Develops and monitors budget and sales goals related to food and labor costs.
DUTIES AND RESPONSIBILITIES:
Markets and sells UNM catering services to potential internal and external clients; meets and consults with clients to inform of all services provided, and to establish the catering requirements of the events.
Reviews production schedules and catering events to determine variety and quantity of foods to prepare.
Coordinates with food service and building service personnel for food and beverage requirements, delivery and set-up of events, staffing, etc.
Reviews scheduled catering event requests weekly to determine ordering needs; prepares requests for products and equipment to be ordered.
Creates special event menus for a variety of clients.
Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts.
Oversees the supervision of personnel, which includes work allocation, training, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
Develops or assists with the development and implementation of policies and procedures consistent with those of the organization to ensure efficient and safe operation of the unit.
Develops and implements systems and processes to establish and maintain records for the operating unit.
Maintains food production records, reports, and department files as required.
Performs miscellaneous job-related duties as assigned.
MINIMUM JOB REQUIREMENTS:
High school diploma or GED with 5 to 7 years experience directly related to the duties and responsibilities specified.
Ability to obtain State of New Mexico Food Handler's Certificate, where applicable.
KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:
Ability to communicate effectively, both orally and in writing.
Ability to foster a cooperative work environment.
Ability to plan a variety of menus.
Employee development and performance management skills.
Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
Knowledge of faculty and/or staff hiring procedures.
Knowledge of supplies, equipment, and/or services ordering and inventory control.
Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
Organizing and coordinating skills.
Records maintenance skills.
Knowledge of marketing strategies, processes, and available resources.
Ability to develop and maintain recordkeeping systems and procedures.
Skill in the use of computers, preferably in a PC, Windows-based operating environment.
Ability to analyze event requests and to assess catering product and equipment requirements.
CONDITIONS OF EMPLOYMENT:
Successful candidate must submit to post offer, pre-employment physical examination/medical history check.
Possession of a valid New Mexico driver's license is a requirement for this job.
WORKING CONDITIONS AND PHYSICAL EFFORT:
Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals.
The University of New Mexico provides all training required by OSHA to ensure employee safety.
REVISED DATE: 02/18/04What has happened to Wrigleys Airwaves Chewing Gum Blackcurrant flavour?
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Answers:
Do a google search.heres a sample for a catering manager.sorry about the length
This is a description of a staff Job at UNM, NOT a Job Opening Announcement. Look for Current Job Openings and then Apply Online or use UNM's Staff JobFinder to be notified of vacancies for jobs of interest to you.
The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.
SUMMARY:
Under general supervision, markets, sells and plans UNM catering services to internal and external clients. Oversees the management of all catered events including food and beverages, equipment, and staffing. Develops and monitors budget and sales goals related to food and labor costs.
DUTIES AND RESPONSIBILITIES:
Markets and sells UNM catering services to potential internal and external clients; meets and consults with clients to inform of all services provided, and to establish the catering requirements of the events.
Reviews production schedules and catering events to determine variety and quantity of foods to prepare.
Coordinates with food service and building service personnel for food and beverage requirements, delivery and set-up of events, staffing, etc.
Reviews scheduled catering event requests weekly to determine ordering needs; prepares requests for products and equipment to be ordered.
Creates special event menus for a variety of clients.
Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts.
Oversees the supervision of personnel, which includes work allocation, training, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
Develops or assists with the development and implementation of policies and procedures consistent with those of the organization to ensure efficient and safe operation of the unit.
Develops and implements systems and processes to establish and maintain records for the operating unit.
Maintains food production records, reports, and department files as required.
Performs miscellaneous job-related duties as assigned.
MINIMUM JOB REQUIREMENTS:
High school diploma or GED with 5 to 7 years experience directly related to the duties and responsibilities specified.
Ability to obtain State of New Mexico Food Handler's Certificate, where applicable.
KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:
Ability to communicate effectively, both orally and in writing.
Ability to foster a cooperative work environment.
Ability to plan a variety of menus.
Employee development and performance management skills.
Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
Knowledge of faculty and/or staff hiring procedures.
Knowledge of supplies, equipment, and/or services ordering and inventory control.
Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
Organizing and coordinating skills.
Records maintenance skills.
Knowledge of marketing strategies, processes, and available resources.
Ability to develop and maintain recordkeeping systems and procedures.
Skill in the use of computers, preferably in a PC, Windows-based operating environment.
Ability to analyze event requests and to assess catering product and equipment requirements.
CONDITIONS OF EMPLOYMENT:
Successful candidate must submit to post offer, pre-employment physical examination/medical history check.
Possession of a valid New Mexico driver's license is a requirement for this job.
WORKING CONDITIONS AND PHYSICAL EFFORT:
Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals.
The University of New Mexico provides all training required by OSHA to ensure employee safety.
REVISED DATE: 02/18/04