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Catering Supervisor

Department: Food Services Effective Date: January 2011
Grade: USG 7 Reports to: Catering Manager

General Accountability

Reporting to the Catering Manager, the Catering Supervisor is an integral member of the UW Catering team.  The incumbent is primarily responsible for assisting in sales, organization and coordination of various catering and bar services for the University of Waterloo.

Nature and Scope

UW Catering is part of the Department of Food Services, and plays an important role in ensuring the provision of exceptional catering and bar services to the University community.  The Catering unit is also responsible for overseeing the University’s Liquor License  and manages most of the bar services to the campus community.  Our catering service ranges from small coffee deliveries to large events to high-end VIP events, and our clients include students, faculty, staff, conferences, visitors and many others.

It is absolutely vital that the incumbent work with a high degree of professionalism and courtesy when dealing with people.  The Catering Supervisor is one of the primary contacts for the unit and as such is expected to handle everyone with excellent customer service, as well as be a role model for the student and other employees who work in the unit.

Statistical Data

In addition to the Catering unit, UW Food Services operates 20 outlets across campus and co-ordinates all administrative tasks through a centralized office. The Department’s budget is estimated at $17,000,000.00. The two major expenses are food cost ($6,800,000) and wage and benefits cost ($7,200,000).  UW Catering’s annual revenue is approximately $1.5 million.

UW Food Services employs 97 full-time hourly paid staff, 33 full-time salaried staff and approximately 300+ part-time hourly paid and full-time temporary staff.

Specific Accountabilities

The Catering Supervisor is responsible to:

Working Conditions

The variety of tasks and interruptions are high and it is expected that the incumbent will remain calm and polite at all times, be able to multi-task, show initiative, and accomplish results.  The incumbent must have a flexible schedule and be willing to sometimes work early mornings, late evenings, weekends, and longer hours to accommodate event schedules or busier periods for the operation.