NACE Career Center

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford/Somerville and Boston/Fenway (SMFA) campuses delivering high quality, contemporary, and innovative food and hospitality services to meet the various needs of students, faculty, staff, administrators and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as progressive retail services and a distinctive university catering program serving the campus community totaling 5200 undergraduates, 1700 graduate students, and 2300 faculty, staff, and administrators.

The Catering Sales Manager works under the direction of the Associate Director, Catering & Logistics and is responsible for the day-to-day supervision of the Tufts Catering sales and event planning office handling over 2000 catered events orders per year, with more than 110,000 guests served. Responsibilities include direct supervision and on-going professional development of the unit's catering office staff, sales and related marketing activities, client relations, administrative support, and event planning communications. S/he will be responsible for the fiscal accountability of the sales office including invoicing and accounts receivable; for productivity management of office operations; for customer service and client satisfaction; for event planning and event management. The Sales manager will provide leadership in the areas of customer service, menu and service planning, procurement of catering rental supplies and equipment, special events management, accounts receivable, office payroll, employee performance management, and external relationships. S/he will independently monitor daily operations of the office, supervising staff, identifying problems and engaging solutions, while consistently seeking consultation and guidance from the Associate Director as appropriate. She/he will collaborate effectively with department administration specialists and work cooperatively with peers and subordinates to achieve departmental objectives. S/he will be responsible for compliance with department policies, procedures and standards, state and municipal regulations, and university policy and procedures. As a member of the unit operations management team the Sales Manager will be responsible for scheduled shift supervision as a Manager-on-Duty and will work collaboratively with members of the unit's management team to deliver a highest quality catering experience every day.

Basic Requirements:

• Knowledge and experience as typically acquired through completion of an associate degree in Hospitality, Meeting Planning, Food Service Management, Culinary Arts or related field.
• 5-7 years' experience managing and/or selling in a complex, high volume, high profile catering operation.
• Computer proficiency including some or all of the following: use e-mail for communications, internet for research, web-based applications for ordering and transacting organizational business, Windows and the Microsoft Office suite of applications, and experience using food production management and point-of-sale technology.
• Demonstrated advanced interpersonal communication skills including the ability to communicate clearly, concisely and professionally both verbally and in writing; one-on-one and in group settings. Sensitive to cultural diversity, overtly respectful of others an da demonstrated commitment to teamwork and cooperation.
• Proven expertise in catering operations and problem solving. Some financial management and billing experience with P&L familiarity.
• Decisive, patient, resourceful, proactive with a proven ability to manage a seasonally heavy workload and stressful, deadline-sensitive situations.
• Experience with high volume event sales and planning and contemporary catering proposal development.
• Self-motivated and creative with a positive and helpful attitude and deep commitment to hospitality. Detail-oriented, organized and flexible as business demands.
• Experienced working under pressure while maintaining high standards of decorum and professionalism.
• Must speak, read and understand English clearly and fluently.
• An employee in this position must complete all appropriate background checks at the time of hire promotion or transfer.
• Experience with common food allergens and special dietary preferences and requirements.
• Committed to following industry food trends in academic, social and business settings.
• Committed to sustainable and local food and waste practices.

Preferred Qualifications:

• Bachelor's degree and significant catering management and sales experience.
• Experience managing in a collegiate or institutional food service program.

Special Work Schedule Requirements:
Primary schedule is Monday-Friday. Weekend and/or evening work is expected during peak seasons. Schedule is subject to change based on the needs of the business. A 50-hour work week is anticipated during peak season.

An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.

Equal Opportunity Employer - minority/females/veterans/disability/sexual orientation/gender identity.