About the Department
- Hours of Work: 9:00 AM–6:00 PM, five days per week. Workdays are assigned based on operational needs and may vary.
- Screening will begin ASAP and continue until the position is filled.
- Start date to be determined, but as soon as practicable after the hiring/interview process.
Salary and Benefits: This is a full-time, benefited Managerial 1 level position. Starting salary range: $55,596.00 - $62,847.00/annually, depending upon experience.- Educational Benefits for the employees and dependents
- Tuition Reimbursement
- 15 – 18 Paid Holiday/Closure Days
- Three Paid Personal Days
- Healthcare/Dental/Vision/Life Insurance
- Generous Retirement Benefits - 14.62% Employer Paid/4% Employee Paid
- Paid Vacation and Sick Leave
- Onsite Childcare Center
- Professional Development Opportunities
JOB SUMMARY: The Manager, Catering, is a full-time, benefits-eligible position responsible for the planning, coordination, and full execution of all catering operations for on-campus and off-campus events. This role ensures that all catering events are delivered with exceptional quality, accuracy, and service through strong leadership, detailed planning, and effective communication.
The Catering Manager is accountable for establishing systems, training, and oversight to ensure successful event execution regardless of personal presence at events. This position serves as a key representative of Dining Services and the College, delivering a high level of hospitality and professionalism in all client and guest interactions.
Ability to work flexible and/or extended hours, including early mornings, evenings, and weekends, based on event needs. When catering volume is low, the position primarily works daytime operational hours.
Position Duties
ESSENTIAL FUNCTIONS: – this position is exempt and is not eligible for compensatory or overtime pay provisions of the FLSA.
To perform successfully in this position, an individual must be able to perform principal responsibilities satisfactorily as well as possess education/experience, employ the knowledge, skills, and abilities as listed in representative fashion; reasonable accommodations may be made to enable individuals with disabilities to perform the principal responsibilities.
Oversee catering operations and logistics by coordinating event schedules, managing resources, and ensuring successful execution of all catering services for college functions
- Coordinate with clients to confirm all catering details, including menu selections, timelines, locations, and special requests.
- Contact all catering clients at least one week prior to events to verify accuracy and discuss final details.
- Ensure all catering orders are reviewed, organized, and communicated clearly to production and service teams.
- Print and distribute weekly catering orders and ensure proper organization and visibility for all teams involved.
- Order and coordinate all required linens, small wares, and specialty equipment for events.
- Ensure all catering carts, equipment, and supplies are fully prepared and verified prior to event execution.
- Manage event setup, service, and breakdown, ensuring all timelines and quality standards are met.
- Ensure all catering operations meet required quality, presentation, and service expectations.
- Ensure final verification of all food, supplies, and equipment prior to event departure or setup to prevent missing items.
Provide effective leadership by overseeing staff, training, and execution to ensure consistent, high-quality catering operations.- Create staff schedules and assign duties to ensure proper coverage for all catering events and operational needs.
- Provide leadership during catering events and daily operations, addressing issues, and maintaining service standards.
- Establish systems and accountability measures to ensure all catering events are executed successfully, regardless of personal presence.
- Train and develop staff to ensure consistency in execution, professionalism, and service delivery.
- Serve as a highly visible, motivational leader and role model for Dining Services staff.
Provide support for dining services by assisting in the dining hall and ensuring efficient day-to-day operations - Collaborate with other dining services managers to ensure smooth daily operations and exceptional guest experiences.
- Act as a visible leader across dining services, helping where needed, including meal service, guest interaction, or managing staff.
- Support operational needs during peak times or staffing shortages to maintain service standards.
Collaborate on menu planning and customization for events by working with clients, chefs, and staff to design tailored menus that meet event needs.- Work closely with the Executive Chef to develop customized menus for catering events.
- Ensure menus align with client expectations, dietary needs, and budget requirements.
- Provide input on menu offerings that enhance catering quality, variety, and overall guest experience.
Manage catering financial performance by monitoring costs, supporting revenue growth, and ensuring efficient use of resources.- Oversee catering-related food, labor, and supply costs to ensure financial goals are met.
- Track catering sales and assist in developing strategies to increase revenue and profitability.
- Support cost control efforts while maintaining quality and service standards.
Ensure high-quality customer service and client satisfaction through proactive communication and follow-through.- Serve as the primary point of contact for catering clients, ensuring clear, professional, and timely communication.
- Proactively communicate with clients before, during, and after events to ensure expectations are met or exceeded.
- Address client feedback and resolve concerns promptly and professionally.
- Represent Dining Services and the College with professionalism and a high level of hospitality at all times.
Increase visibility and engagement with catering services by supporting marketing and outreach efforts.- Collaborate with the marketing team to promote catering services and special offers.
- Support outreach efforts to increase awareness and utilization of catering services within the campus and community.
- Assist in developing ideas and initiatives that enhance catering visibility and guest engagement.
- Actively contribute to strategies to increase revenue and expand catering services
Ensure compliance with health, safety, and sanitation standards across all catering operations.- Monitor and enforce food safety and sanitation standards for all catering events.
- Ensure compliance with local, state, and federal regulations related to food handling and service.
- Train staff on proper safety, sanitation, and food handling procedures.
Manage administrative and organizational responsibilities to support efficient catering operations.- Maintain accurate records of catering events, staffing, expenses, and guest feedback.
- Manage catering software systems to track orders, invoicing, and scheduling.
- Ensure all weekly catering documentation is accurate, organized, and communicated to appropriate teams.
- Generate reports on catering performance, client satisfaction, and operational effectiveness.
Oversee catering inventory, equipment, and supply readiness to ensure seamless event execution.- Ensure all catering equipment, supplies, and food items are available, properly maintained, and event-ready.
- Manage inventory processes and ensure timely replenishment of catering-related items.
- Track and coordinate maintenance or replacement of catering equipment as needed.
- Verify that all items required for each event are accounted for and properly staged prior to departure or setup.
Other responsibilities may be assigned based on contemporary institutional needs.KNOWLEDGE, SKILLS, AND ABILITIES:Knowledge- Event Planning & Coordination: Knowledge of the planning, organizing, and coordinating of catered events, including timelines, guest lists, menus, and logistics.
- Menu Design & Customization: Understanding of how to design, develop, and customize menus to meet the specific needs of diverse clients, including dietary restrictions, themes, and cultural preferences.
- Food Safety & Compliance: Knowledge of food safety regulations and health department guidelines for off-site catering (e.g., transport, storage, temperature control).
- Budgeting & Cost Control: Understanding of financial management, including creating budgets, controlling food and labor costs, and maximizing profitability while maintaining quality.
- Client Relations & Sales: Knowledge of client management, including contract negotiation, upselling, and building strong relationships with corporate and private clients.
- Vendor & Supplier Management: Familiarity with sourcing, negotiating, and managing relationships with suppliers to ensure timely and cost-effective procurement of catering supplies and ingredients.
Skills- Leadership & Team Management: Ability to lead, motivate, and manage catering staff, including chefs, servers, and logistics personnel, ensuring efficient and high-quality service during events.
- Project Management: Strong organizational and project management skills to handle multiple events simultaneously, ensuring timelines, budgets, and quality expectations are met.
- Customer Service: Skill in providing exceptional customer service, ensuring client satisfaction from the planning stages to event execution and follow-up.
- Negotiation & Problem-Solving: Ability to negotiate contracts and solve issues that may arise during event planning or execution, such as changes in client requests, logistical challenges, or staffing shortages.
- Marketing & Promotion: Competence in marketing the catering service, developing promotional strategies, and expanding the client base through networking and targeted outreach.
- Attention to Detail: Ensuring all aspects of event execution are meticulously planned and followed, from menu presentation to the setup and breakdown of venues.
- Execution & Accountability: Strong ability to ensure events are fully prepared, verified, and executed correctly with attention to detail and ownership of outcomes.
Abilities- Time Management & Prioritization: Ability to prioritize tasks effectively, managing time to coordinate multiple events and client needs while ensuring high standards.
- Adaptability & Flexibility: Capacity to adjust plans quickly in response to last-minute changes, unexpected challenges, or client requests, while maintaining smooth operations.
- Interpersonal Communication: Ability to communicate effectively with diverse clients, team members, and vendors, maintaining professionalism and clarity in all interactions.
- Stress Management: Ability to remain calm and make clear decisions under pressure, especially during high-profile or high-stakes events.
- Physical Stamina: Capability to manage the physical demands of event setup, execution, and teardown, including long hours on-site and lifting or moving equipment.
- Creativity & Innovation: Ability to innovate in terms of menu design, event presentation, and client experience, bringing fresh ideas and creativity to cater events that stand out.
- Operational Ownership: Ability to take full responsibility for all catering operations, ensuring systems and processes are in place for consistent and successful execution.
PHYSICAL/MENTAL DEMANDS:- There may be occurrences of interacting with employees and/or students, past employees and/or students, members of the general public, and others who express opinions, may exhibit strong emotions, which will require the employee to interact professionally, diplomatically, and appropriately in such situations
- While performing the essential duties of this position, an employee would frequently be required to move around the assigned work areas as well as within hallways, meeting rooms, and other parts of the campus facilities
- There may be multiple/daily instances of prolonged sitting, standing, and personal computer use, which would include keyboard and/or mouse usage as well as viewing a computer monitor
- An employee must frequently lift and/or move up to 20 pounds.
- Specific vision abilities required by this position include close vision, distance vision, and ability to adjust focus
- The overall work environment requires the mental ability to shift focal point quickly due to interruptions; an employee must be able to mentally track multiple projects and tasking as well
NOTE: This position description is a general description; it is not intended as an employment contract, nor is it intended to describe all duties someone in this position may perform. All employees of the College are expected to perform other tasks as assigned by their respective supervisor/manager regardless of job title or routine job duties.
Minimum Qualifications
Minimum Qualifications:
- Associate degree in Food Service Management, Culinary Arts, Hospitality, Hotel/Restaurant Management, or related field from an accredited college or university, OR a combination of two years of training and years of experience directly related to supervising a food service operation.
- Two years of experience in food service planning, food preparation, food service staffing, and operational execution.
- One year of experience using a food service software solution for food management, food planning/ordering, food inventorying, and reporting.
*In lieu of the required degree, candidates with equivalent professional experience, industry certifications, or a combination of education and relevant work experience may be considered. Preferred Qualifications:- Bachelor’s degree in Food Service Management, Culinary Arts, Hospitality, Hotel/Restaurant Management, or related field from an accredited college or university; Culinary Certifications, or a combination of four years of training and years of experience directly related to managing a food service operation.
- Experience managing a food service operation within the higher education setting.
- Two years of demonstrated experience leading a food service operation that delivered superior services, cost efficient structures, or creative growth opportunities.
- Experience starting up a diverse food service operation or transitioning a diverse food service operation from a contracted operation to an in-house operation.
Other Qualifications
If you are selected for the position, your appointment is contingent upon successful completion of a background check. LCCC reserves the right to end this employment agreement should the results of your background investigation not be successful.
LCCC DOES NOT SPONSOR H1B VISAS.
Equal Opportunity Employer
Laramie County Community College is an EEO/Title VI/Title IX/Section 504/ADA/ADEA institution in the provision of its education and employment programs and services. All qualified applicants will receive equal consideration for employment without regard to, and will not be discriminated against on the basis of, race, color, national origin, religion, sex, pregnancy, marital status, age, physical or mental disability, or covered veteran status.
The college has a designated person to monitor compliance and to answer any questions regarding the college's nondiscrimination policies. Please contact: Title IX, Title VI, and ADA Coordinator, Suite 205, Clay Pathfinder Building, 1400 E College Drive, Cheyenne, WY 82007, 307.778.1144,NDS@lccc.wy.edu. Contact information for the regional Office for Civil Rights is: Office for Civil Rights, Denver Office, U.S. Department of Education, Cesar E. Chavez Memorial Building, 1244 Speer Boulevard, Suite 310, Denver, CO 80204-3582, 303.844.5695,OCR.Denver@ed.gov. Updated 6/2025.
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http://www.lccc.wy.edu/about/humanresources
The mission of Laramie County Community College is to transform our students' lives through the power of inspired learning. Our over-arching goal is that our accomplishments as a community college will distinguish LCCC from others in the nation, in turn benefiting our communities and bringing pride to the Great State of Wyoming. Our core values include Passion, Authenticity, and the Desire to Make a Difference.