University Catering provides full catering services for campus and other contracted events. A sample of the 2000+ events worked per year include: VIP meals, banquets, buffets, served meals, coffee breaks, drop-offs, and boxed meals. The number of catered events can be upwards of 15-35 daily.
Duties and Responsibilities
Under the direction of the Banquet Manager, the Floor Supervisor leads the activities of the backhall production and delivery operation for catering:
Organizes and executes events as contracted by clients while ensuring their expectations are being met
Organizes and assembles materials for in-house and out-of-house functions
Maintains organization of the catering staging area
Prepares, uses and explains load sheets and diagrams to student staff and occasionally other staff.
Beverage preparation
Directs/leads the daily duties of 25+ students and short term workers
Assists with training and evaluating as needed
Assists with basic policy development for backhall staff
Communicates needs such as staffing, equipment, repair updates, etc to the Banquet Manager
Performs and assigns cleaning duties
Ensures compliance with sanitation guidelines and food handling and storage FDA codes, and as directed by MSU’s Registered Sanitarian
Monitors catering item inventory and alerts managers to ordering needs as necessary
Monitors use and returns of equipment, small wares and uniforms
Orders paper ware, food and beverages for all back hall operations
Assists management in controlling food and labor costs
Actively contributes to the team by performing other duties as needed in support of the department’s mission.
