G
Full Time
Any
Job detail
Assistant Director of Banquets and Catering
Gecko Hospitality University
Not Specified, California, United States
Job description
Assistant Director of Banquets & Catering
University Dining & Hospitality San Diego, CA
Salary: $70,304 $73,000 Annually
Schedule: Full Time 37.5 Hours Per Week
Benefits: Comprehensive University Benefits Package
About the Opportunity
We are seeking an experienced and service-driven Assistant Director of Banquets & Catering to join an established university dining and hospitality program in San Diego, California.
This is an excellent opportunity for a catering and events professional who enjoys leading teams, coordinating high-quality events, and delivering exceptional hospitality in a university environment.
The catering department supports a diverse range of functions, including meetings, conferences, receptions, banquets, and large-scale special events.
The ideal candidate brings strong organizational skills, hands-on leadership experience, and a passion for delivering outstanding food and beverage service.
Position Overview
The Assistant Director of Banquets & Catering will help oversee daily catering operations, event execution, staffing, employee development, guest satisfaction, and departmental financial performance.
Working closely with the Director, this individual will ensure catered events are executed efficiently while maintaining high standards for service, food quality, presentation, and safety.
The Assistant Director will also assume departmental leadership responsibilities in the Director's absence.
Key Responsibilities
Banquet & Catering Operations
Coordinate and oversee catered events, from smaller meetings to large-scale university functions.
Manage event setup, service execution, breakdown, and operational logistics.
Coordinate with culinary teams, event planners, facilities personnel, and other university departments.
Ensure consistent standards for food presentation, guest service, and event appearance.
Communicate changes in guest counts, event requirements, and special requests.
Oversee catering equipment, supplies, inventory, and storage.
Identify opportunities to improve service quality and operational efficiency.
Team Leadership & Development
Supervise, schedule, train, and evaluate full-time and part-time catering employees.
Support employee recruitment, onboarding, coaching, and professional development.
Maintain appropriate staffing levels based on event schedules and business volume.
Conduct employee training and performance evaluations.
Promote teamwork, accountability, and a positive work environment.
Assist with payroll processing and employee administration.
Develop employees for future leadership opportunities.
Guest Experience & Client Relations
Maintain exceptional hospitality and customer service standards.
Build positive relationships with university departments, event organizers, and guests.
Ensure special requests and event requirements are communicated and executed accurately.
Resolve guest concerns promptly and professionally.
Support the catering program's reputation for quality and service excellence.
Financial & Administrative Management
Assist with departmental budgets, operational goals, and financial performance.
Monitor labor expenses, food costs, inventory, and controllable operating costs.
Develop staffing plans that balance service quality with financial objectives.
Coordinate purchasing, supplies, and equipment needs.
Assist with beverage inventory and ordering.
Support accurate event billing and financial reporting.
Identify opportunities to improve efficiency and control expenses.
Safety & Sanitation
Maintain high standards for food safety, cleanliness, and sanitation.
Ensure compliance with established university and departmental policies.
Oversee employee safety training and required certifications.
Coordinate equipment maintenance and cleaning schedules.
Maintain safe and organized catering facilities and storage areas.
Qualifications & Experience
Required Qualifications
Minimum of 4 years of catering experience, preferably in an institutional or university environment.
At least 2 years of supervisory experience in high-volume catering operations.
Bachelor's degree in Hospitality Management, Food Service Management, or a related field, or an equivalent combination of education and qualifying experience.
Strong understanding of banquet service, catering operations, and event logistics.
Experience supervising, scheduling, and developing employees.
Knowledge of labor management, purchasing, inventory, and financial controls.
Excellent communication, organizational, and problem-solving skills.
Ability to manage multiple events and changing priorities.
Commitment to exceptional hospitality and customer satisfaction.
Preferred Experience
University or institutional catering
Hotels and resorts
Conference and convention centers
Corporate catering
Large-scale banquet and event operations
Compensation & Benefits
Annual Salary: $70,304 $73,000
Standard Workweek: 37.5 Hours
This position offers an excellent university benefits package, including:
Medical, dental, and vision coverage
University retirement contributions
Tuition opportunities for employees and eligible dependents
Paid holidays, including 10 designated holidays
Professional development and training opportunities
Access to fitness facilities
Employee discounts and additional university perks
Opportunities for advancement
Schedule Highlights
Minimal late-night hours
No Christmas Day or New Year's Day shifts
Flexible scheduling based on event requirements
Some early mornings, evenings, weekends, and holidays may be required
Ideal Candidate
The ideal candidate is a hands-on catering leader who thrives in a collaborative university hospitality environment.
You enjoy managing events, developing employees, maintaining exceptional service standards, and ensuring every function is executed successfully.
You understand the importance of financial accountability, effective communication, and detailed event planning.
Most importantly, you take pride in delivering memorable hospitality experiences while supporting the professional growth of your team.
Why Join This University Hospitality Team?
Established Catering Program
Be part of a respected university dining operation that supports a wide variety of events and campus activities.
Excellent Benefits
Enjoy comprehensive healthcare coverage, retirement contributions, tuition opportunities, and professional development.
Work-Life Balance
Benefit from a standard 37.5-hour workweek, minimal late-night hours, and no Christmas Day or New Year's Day shifts.
Leadership Opportunity
Help oversee a dynamic catering operation while developing employees and supporting departmental growth.
Apply Today
If you have experience in banquet operations, catering management, or high-volume event services and are looking for a rewarding leadership opportunity in a university environment, we encourage you to apply.
Take the next step in your hospitality career and join an established university catering team in San Diego.
We are an equal opportunity employer committed to providing an inclusive and welcoming workplace.![]()
University Dining & Hospitality San Diego, CA
Salary: $70,304 $73,000 Annually
Schedule: Full Time 37.5 Hours Per Week
Benefits: Comprehensive University Benefits Package
About the Opportunity
We are seeking an experienced and service-driven Assistant Director of Banquets & Catering to join an established university dining and hospitality program in San Diego, California.
This is an excellent opportunity for a catering and events professional who enjoys leading teams, coordinating high-quality events, and delivering exceptional hospitality in a university environment.
The catering department supports a diverse range of functions, including meetings, conferences, receptions, banquets, and large-scale special events.
The ideal candidate brings strong organizational skills, hands-on leadership experience, and a passion for delivering outstanding food and beverage service.
Position Overview
The Assistant Director of Banquets & Catering will help oversee daily catering operations, event execution, staffing, employee development, guest satisfaction, and departmental financial performance.
Working closely with the Director, this individual will ensure catered events are executed efficiently while maintaining high standards for service, food quality, presentation, and safety.
The Assistant Director will also assume departmental leadership responsibilities in the Director's absence.
Key Responsibilities
Banquet & Catering Operations
Coordinate and oversee catered events, from smaller meetings to large-scale university functions.
Manage event setup, service execution, breakdown, and operational logistics.
Coordinate with culinary teams, event planners, facilities personnel, and other university departments.
Ensure consistent standards for food presentation, guest service, and event appearance.
Communicate changes in guest counts, event requirements, and special requests.
Oversee catering equipment, supplies, inventory, and storage.
Identify opportunities to improve service quality and operational efficiency.
Team Leadership & Development
Supervise, schedule, train, and evaluate full-time and part-time catering employees.
Support employee recruitment, onboarding, coaching, and professional development.
Maintain appropriate staffing levels based on event schedules and business volume.
Conduct employee training and performance evaluations.
Promote teamwork, accountability, and a positive work environment.
Assist with payroll processing and employee administration.
Develop employees for future leadership opportunities.
Guest Experience & Client Relations
Maintain exceptional hospitality and customer service standards.
Build positive relationships with university departments, event organizers, and guests.
Ensure special requests and event requirements are communicated and executed accurately.
Resolve guest concerns promptly and professionally.
Support the catering program's reputation for quality and service excellence.
Financial & Administrative Management
Assist with departmental budgets, operational goals, and financial performance.
Monitor labor expenses, food costs, inventory, and controllable operating costs.
Develop staffing plans that balance service quality with financial objectives.
Coordinate purchasing, supplies, and equipment needs.
Assist with beverage inventory and ordering.
Support accurate event billing and financial reporting.
Identify opportunities to improve efficiency and control expenses.
Safety & Sanitation
Maintain high standards for food safety, cleanliness, and sanitation.
Ensure compliance with established university and departmental policies.
Oversee employee safety training and required certifications.
Coordinate equipment maintenance and cleaning schedules.
Maintain safe and organized catering facilities and storage areas.
Qualifications & Experience
Required Qualifications
Minimum of 4 years of catering experience, preferably in an institutional or university environment.
At least 2 years of supervisory experience in high-volume catering operations.
Bachelor's degree in Hospitality Management, Food Service Management, or a related field, or an equivalent combination of education and qualifying experience.
Strong understanding of banquet service, catering operations, and event logistics.
Experience supervising, scheduling, and developing employees.
Knowledge of labor management, purchasing, inventory, and financial controls.
Excellent communication, organizational, and problem-solving skills.
Ability to manage multiple events and changing priorities.
Commitment to exceptional hospitality and customer satisfaction.
Preferred Experience
University or institutional catering
Hotels and resorts
Conference and convention centers
Corporate catering
Large-scale banquet and event operations
Compensation & Benefits
Annual Salary: $70,304 $73,000
Standard Workweek: 37.5 Hours
This position offers an excellent university benefits package, including:
Medical, dental, and vision coverage
University retirement contributions
Tuition opportunities for employees and eligible dependents
Paid holidays, including 10 designated holidays
Professional development and training opportunities
Access to fitness facilities
Employee discounts and additional university perks
Opportunities for advancement
Schedule Highlights
Minimal late-night hours
No Christmas Day or New Year's Day shifts
Flexible scheduling based on event requirements
Some early mornings, evenings, weekends, and holidays may be required
Ideal Candidate
The ideal candidate is a hands-on catering leader who thrives in a collaborative university hospitality environment.
You enjoy managing events, developing employees, maintaining exceptional service standards, and ensuring every function is executed successfully.
You understand the importance of financial accountability, effective communication, and detailed event planning.
Most importantly, you take pride in delivering memorable hospitality experiences while supporting the professional growth of your team.
Why Join This University Hospitality Team?
Established Catering Program
Be part of a respected university dining operation that supports a wide variety of events and campus activities.
Excellent Benefits
Enjoy comprehensive healthcare coverage, retirement contributions, tuition opportunities, and professional development.
Work-Life Balance
Benefit from a standard 37.5-hour workweek, minimal late-night hours, and no Christmas Day or New Year's Day shifts.
Leadership Opportunity
Help oversee a dynamic catering operation while developing employees and supporting departmental growth.
Apply Today
If you have experience in banquet operations, catering management, or high-volume event services and are looking for a rewarding leadership opportunity in a university environment, we encourage you to apply.
Take the next step in your hospitality career and join an established university catering team in San Diego.
We are an equal opportunity employer committed to providing an inclusive and welcoming workplace.