Responsibilities:
1) Supervise general operation of catering and other services. Train, supervise, and evaluate dining service

assistants, student managers, and other staff assisting in event service. Verify event plans with customers
at onset of event. Communicate with production and service staff regarding timing, special dietary
needs, and service adjustments. Communicate with Event Scheduling Manager and maintenance staff
regarding event set up timing and needs. (40%)

2) Set up, serve, and clean up events. Decorate buffets and plate food for presentation. Create printed
materials for events such as menus and food labels. Prepare assigned food items. (28%)

3) Create work schedules using an online scheduling program and verify that timecards are accurate via
Kronos. Organize the recruiting of student groups/teams to assist with large catering events. (15%)

4) Maintain Inventory for table linens, linen napkins, and coffee; make recommendations for purchase.
Responsible for cleaning and organization of catering service and storage areas. (5%)

5) Ensure that employees and customers comply with alcohol and sanitation regulations. Conduct
bartender and other compliance training programs. (5%)

6) Meet with catering customers to plan assigned events and create sales orders for event execution and
billing. (3%)

7) Complete paperwork necessary for creating billing and maintain historical records of events. Complete,
and submit, proposed final bills to dining office after events are over. Collect payment from off-campus
customers. (3%)

8) Serve as a member of the management team. Recommend procedures, implement approved systems,
and participate in on-going evaluation of operations. (1%)

9) Other duties as assigned. These duties include (but are not limited to): Helping with Board Plan Dining,
and completing projects as assigned by the Senior Manager of Retail Dining & Special Events and by the
Director of Dining Services.

Supervision:
Definite objectives are set up for the employee by the supervisor, requiring the use of a wide range of
procedures. The employee plans and arranges his/her own work, and consults with the supervisor on unusual
cases.

Minimum Qualifications:
Bachelor’s degree and three years of related experience (including supervisory experience), or an
Associate’s degree and five years of related experience (including supervisory experience). Must be able to
lift 50 pounds. Customer service, computer skills (including word, excel, publisher) and math skills needed to
complete daily work. Position requires working while standing for significant periods of time and working
varied hours including nights and weekends.

Application Procedure:
Send letter of interest, including a statement regarding qualities you offer within the context of the Wartburg
College mission, résumé, and contact information for three references electronically to: hr@wartburg.edu.
See www.wartburg.edu for further information about the college. Screening begins immediately and
continues until position is filled.