Catering Coordinator - Sage

Staff - Union

Job Category: CUPE 116 Job Profile CUPE 116 Salaried - Catering Coordinator-Food Serv
Job Title: Catering Coordinator - Sage
Department: Full Service Restaurants & Catering I Assistant Manager I UBC Food Services I Student Housing and Community Services
Compensation Range: $4,814.00 - $5,227.00 CAD Monthly
Posting End Date: March 12, 2025

Note: Applications will be accepted until 11:59 PM on the Posting End Date.

This is for one (1) vacancy.

The monthly wage, inclusive of a 1% wage differential, is $4,862 - $5,279.

At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career.

Job Summary
To promote and sell Sage Catering services. To plan and coordinate on-site catered events, supervise catering workers, perform related administrative duties.

Organizational Status
Reporting to the Sage Manager, works closely with Commissary Chef, Sage Catering. Publicly represents Sage Catering, UBC Food Services with UBC department representatives and off-campus clients.

Work Performed

1. Meeting with potential customers and existing customer base to introduce and sell Sage Catering services. Having follow-up meetings as required.
2. Advising customers on appropriate menu options, sequence of service and budget alternatives.
3. Preparing catering contracts for clients with proprietary software program.
4. Ordering related rental equipment, submitting staff requirements for each event and preparing floor plans, table set-ups and buffet layouts.
5. Supervising and coordinating workload of up to twenty (20) employees. Ensuring employees meet Sage Catering customer service standards.
6. Supervising and participating in on-site set-up, service and tear down of events.
7. Training catering workers. Following up on training to ensure an understanding of the material covered and recommending training requirements to Manager, Sage.
8. Ensuring the quality of service and product is up to department standards. Taking action with production or service and making recommendations as required.
9. Suggesting menu alternatives on an ongoing basis.
10. Participating in related day-to-day office administrative duties, including but not limited to answering telephones, record keeping, filing, performing basic calculations, typing correspondence and inventory.
11. Promoting Sage catering products, services and specials via brochures, point-of-sale materials, website, and posters on desktop publishing programs. Circulating advertising materials and coordinating promotional mail outs to customer base as required.
12. Arranging for feedback from client on events and following up on customer complaints and concerns.
13. Contacting employees for coverage of last minute vacancies of shifts.
14. Monitoring and ensuring safety standards are adhered to at all times.
15. Relief of Sage food service workers and office staff as required.
16. Performing other related tasks.

Consequence of Error/Judgement
Position reports to Manager, Sage. Inaccurate judgment could impact the credibility of the department and could have a direct result on sales. Poor decisions as a supervisor could result in poor quality of food and service with an impact on sales of an ancillary department.

Supervision Received
This position works independently and reports to the Manager, Sage.

Supervision Given
Supervises up to 20 food service workers.

Minimum Qualifications
High school graduation, completion of Food Service Management course, FoodSafe level 1 certificate and a minimum of four years of related experience.

• Willingness to respect diverse perspectives, including perspectives in conflict with one’s own.
• Demonstrates a commitment to enhancing one’s own awareness, knowledge, and skills related to equity, diversity, and inclusion.

Preferred Qualifications
High School graduation and Food Safe Level 1 Certificate. Food Service Management course.
Serving It Right required. 4 years relevant experience. Two years experience in a catering sales/coordinator related position from a hotel banquet or convention facility. Effective oral and written communication, organizational abilities, supervisory skills, presentation techniques and interpersonal skills. Ability to work independently, sell and market a product line, coordinate various projects and meet deadlines. Must be able to work flexible hours. Ability to type 30 wpm. Computer experience and proficiency required in word, excel, outlook and desktop publishing.