Catering Operations Manager

EVENTS SUPV 1 (006294)

UCPath Position ID: MI-DPT319400-JC006294-PD168553

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

1101267

Approved Date:

1/26/2026 11:54:07 AM

Date Last Edited:

1/26/2026 11:54:03 AM

Last Action Effective Date:

1/1/2023

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR

Division Code:

5901D

Division:

ADMINISTRATION

Department:

319400 - CATERING PRODUCTION

Position Details

UCPath Position Number:

MI-DPT319400-JC006294-PD168553

Position Description ID

168553

UC Payroll Title:

EVENTS SUPV 1 (006294)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

Grade 20

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

99: Non-Represented (PPSM)

Employee Relations Code:

C: Supervisor - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40061654

Reports to Payroll Title:

EVENTS SUPV 2

UCPath Department Head Position Number:

40040346

Department Head Payroll Title:

ADMIN MGR 2

DIRECTION - Indicates that the incumbent establishes procedures for attaining specific goals and objectives in a broad area of work. Only the final results of work done are typically reviewed. Incumbent typically develops procedures within the limits of established policy guidelines.

005652

FOOD SVC WORKER

10.25

005651

FOOD SVC WORKER SR

12.75

005456

FOOD SVC WORKER SR PD

12

008486

AUTO EQUIP OPR SR

5

005202

MEETING ROOM CAPTAIN 2

10.75

006291

EVENTS SPEC 2

20.25

2

POSITION SUMMARY

The Catering Operations Manager is responsible for providing team leadership of all aspects of setting, servicing, and customer service for all events and deliveries for both the LCC Banquets and off premise catering operations. Major responsibilities include the supervision and scheduling of career and casual staff, in the preparation and service of up to 40 events per day, coordination of equipment management and assistance with the management of inventory and cost control of department resources. The focus is on operational management of events that occur in our conference center, on campus and/or off site locations and all deliveries. The Catering Operations Manager serves as Manager on Duty for the catering operation in the Director of Catering's absence.

UCLA Catering provides catering services at the Luskin Conference Center, Housing & Hospitality meeting and event spaces, and locations around the greater UCLA campus. The department produces over 15,000 events a year. Available services range in size and scope from the UCLA Coffee Service to large-scale, VIP gala events.

UCLA Catering is a no-tipping environment.

Building, Equipment, Food and Vehicle Management

 • Responsible for the management of all building, equipment, food inventory, and vehicles to ensure success of the Catering department

 • Ensure the premises are kept clean, sanitized, and in good working order

 • Develop and conduct training programs on safety, sanitation, maintenance and appropriate use of equipment, and proper food storage

 • Manage the food ordering and inventory for the department. Ensure all products are on hand as needed for events and items are stored according to departmental guidelines

 • Manage the gathering and allocation of all equipment and supplies for events and banquets

 • Work with banquet captains to provide guidelines for equipment allocation and assist Executive Chef with setting up of kitchen equipment and staging for events

 • Conduct on-site event set-up as needed

 • Manage the linen and floral needs for the department according to banquet event orders

 • Place linen and floral orders with vendors in a timely manner, ensure adequate storage, and distribution for events

 • Manage all china, glassware and silverware items for the department. Inventory and inspect items on a monthly basis to ensure proper storage and care

 • Manage the fleet of vehicles for the department

 • Assign vehicles on a daily basis for all events

 • Ensure vehicles are clean and presentable and in good working order

 • Develop and maintain an appropriate maintenance schedule

 • Monitor and evaluate fleet, insurance charges and permit charges for accuracy

 • Manage the food ordering and inventory for the department. Ensure all products are on hand as needed for events

 • Maintains cleanliness and proper sanitation of assigned event site prior to, during, and at the conclusion of events and directs staff to follow each building's standards

 • Ensure all delivery service storage areas, equipment and vehicles are clean, orderly, in good working condition and stored or closed down properly

 • Follows proper procedures in documenting equipment gather sheets and executing gather of equipment for events according to catering standards

 • In conjunction with the third-party vendor, manage alcoholic beverage service at events

60%

Financial, Human Resources, and Customer Service Management

 • Responsible for team leadership in the department, supervising of the storekeeper, deliveries staff, maintenance food service workers, and student employees

 • Recruit, interview and hire team members in accordance with campus guidelines and procedures

 • Provide motivation, recognition, coaching and counseling on an on-going and as needed basis

 • Initiate personnel actions as required, including disciplinary action when needed

 • Prepare and deliver annual performance appraisals for all staff members

 • Prepare the weekly student schedule according to event needs and student availability

 • Ensure staff is trained on procedures and daily tasks and coordinate training opportunities throughout the year to promote professional development

 • Provide leadership, direction, motivation and counsel to ensure tasks are performed accurately and according to University and department guidelines

 • Provide gracious service to guests by anticipating their needs and creating service solutions within the parameters of the departmental standards

 • Maintain positive working relationships with all staff and management within the organization

 • Utilize body language such as eye contact, facial expressions, gestures and posture that reflect an outgoing, friendly, attentive communication with guests and team members

 • Communicate with team member and sales staff event information to meet or exceed the client's expectations during the event

 • Interact daily with sales staff with event planning, changes in details and updates to guarantees or meal selection

 • Ensures adherence to customer service guarantees

 • Supervise Banquet Captains, career production staff, deliveries staff, casual and/or student team members on event sites providing task direction, gather and set up of equipment, transportation logistics, meal services, and event strike requirements

 • Assist with the development of on-the-job training modules, editing and updating to catering training manuals, and team member training

 • Assist in weekly food and non-food inventories utilizing food management system

 • Monitor loss and breakage of china and small wares by conducting monthly inventories. Utilize the inventory information to recommend future replacement orders

 • Maintains proper care and storage of all Catering related equipment and resources

20%

Manager on Duty and Operations Management

 • Serve as manager on duty in the General Manager and Assistant Director's absence

 • Responsible for the successful execution of all events including deliveries, full-service catered events, decor, staffing, set-up, break-down, food staging, equipment, vehicle coordination, service, and customer interface

 • Responsible for the logistical coordination of all events including food, vehicles, equipment, and staffing

 • Provide input to ensure that recipes and menu changes are composed of highly  preferred" food items to ensure significant levels of customer satisfaction

 • Provide leadership to ensure that campus departmental policies and procedures are administered uniformly and clearly and that work activity conforms to the overall mission of the University and Catering

 • Ensure all sanitation and safety standards are met as mandated by Environmental Health and Safety, and Federal State Law

 • Oversee and monitor the set up of all products for delivery or served events in an organized manner

 • Direct all levels of service staff in the specifics of a variety of service styles such as Buffet, French, Continental, etc. Direct in proper methods of serving and clearing buffet and seating tables

 • Ensure food presentation and design of service offered is consistent with department standards

 • Follows appropriate service guidelines as directed by shift supervisor or sales manager for the delivering, expediting, running and/or serving of menu items to clients

 • Ensure proper method of single step food preparation to include traying of pastry items. Display of loose items on buffet or exhibition tables, setting up of bread baskets, desserts, and salads and directing the staff in assisting production staff with the dish up of menu items and garnishment

 • Directs the organization of small crews to be able to run scullery area, cold food set up, hot food serve, beverage production and table set

20%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

2+ years

Management experience in a high-volume catering operation

Required

Driver License

•

Must possess, upon hire, and maintain a valid CA noncommercial Class C License in accordance with the California (CA) Department of Motor Vehicles.

Required

TIPS California Responsible Beverage Server (RBS) Certification

Preferred

Highly developed interpersonal communication skills including political acumen, social perceptiveness, and the ability to engage with diverse populations in a respectful and culturally responsive manner

Required

Excellent verbal and written communication skills to effectively communicate with diverse populations with competing priorities

Required

Experience maintaining a high productivity standard within a broad scope of responsibility despite frequent interruptions, changing priorities, changes in workload, and competing requirements. Ability to complete a large volume of diverse tasks efficiently, meeting established deadlines

Required

Skill in interacting effectively with guests, team members, and managers in a high-volume, public setting using positive body language, direct eye contact, active listening, and friendly and professional demeanor

Required

Demonstrated skill in supervising staff including delegating work to accomplish departmental goals and objectives efficiently and effectively, while motivating individuals to work together as a team

Required

Proficient skill using standard business software (e.g. Microsoft Office Suite), food service applications and software, and hospitality sales software

Required

Skill in writing grammatically correct business English, such as schedules, memos, performance evaluations, and other routine correspondence

Required

Working knowledge of safety and sanitation rules and procedures for food service facilities

Required

Math skills sufficient to properly adhere to production and customer payment transactions

Required

Ability to accurately assemble material and equipment inventories and monitor usage of supplies and equipment to control costs

Required

Skill in budget preparation, analysis, and controlling costs

Required

Working knowledge of University and departmental policies and procedures related to employee recruitment, training, performance evaluations, disciplinary procedures, and time reporting

Preferred

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Driving Record: The position is subject to the California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.

Must be available to work varying schedules, including evenings, weekends, and holidays based on departmental needs

Required

Must be at least 21 years of age or older

Required

Must be able to drive University vehicles

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Various locations

•

General office equipment

•

Point of sale (POS) devices

•

Two-way radios

•

Restaurant equipment such as coffee brewers, tea brewers, soda machines, dishware washers, hydraulic lifts and trash compactors

•

Bar equipment such as blenders, mixers, muddlers, corkscrews, bottle openers, and other basic bartender hand tools

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

X

Physical requirements other

X

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.