NACE Career Center

1.  With Catering leadership team, plans and develops event concepts, formulates service methodology and cost for catered events.  2.  Coordinates services, rentals (tables, chairs, and linens), buy-outs (flowers, props), AV, entertainment and other related requirements.  3.  Manages, supervises and coordinates the activities of catering staff including culinary team, captains, servers, etc.  4.  With Catering leadership team, participates in weekly staff meetings, ongoing training guidance on work rules, service standards (banquet, buffet, and drop-off), practical functions, customer service and operational excellence.  5.  Oversees the implementation of Yale Hospitality policy; ensures that policies are being uniformly carried out and recommends changes and revisions to policies and proc