Assistant Supervisor - Catering Captain

Assistant Supervisor - Catering Captain

Salary

$17.29 - $20.34 Hourly

Location

Main Campus - Orem

Job Type

Part-Time Staff

Job Number

FY2706479

Division

VP Finance and Auxiliary Services

Department

Dining Services

Opening Date

08/20/2026

Closing Date

8/27/2026 11:59 PM Mountain

Required Documents Needed to Apply

Resume

Applicant Support

1-855-524-5627

Support@schooljobs.com

• Description
• Benefits
• Questions

Position Announcement

Join Utah Valley University and play a key role in delivering exceptional campus events that create memorable experiences for students, employees, guests, and community partners. As a Catering Captain, you will oversee catered events from setup through completion, coordinate event teams, support staff development, address guest needs, and help ensure seamless service. This position offers the opportunity to exercise leadership, problem-solving, and creativity while working in a dynamic environment where no two events are the same.

At UVU, team members contribute to a collaborative, service-focused culture that values professionalism, innovation, and continuous improvement. This role provides the chance to build expertise in event operations, customer service, and team leadership while making a visible impact on the success of university functions and special events. Individuals who enjoy taking initiative, leading teams, and delivering high-quality experiences will find rewarding opportunities for growth and professional development in this position

Summary of Responsibilities

• Staff Leadership and Team Development: Assist the Catering Manager with the recruitment, onboarding, training, scheduling, and evaluation of catering staff. Conduct pre-event meetings to review event details, service expectations, and staff assignments. Assign and direct the work of event personnel to ensure efficient event execution. Monitor employee appearance, uniforms, and adherence to service standards. Provide performance feedback and communicate employee concerns or disciplinary issues to management. Promote a positive and collaborative work environment that supports employee engagement, productivity, and morale. Participate in staff meetings and contribute recommendations for operational improvements.
• Event Operations, Facilities, and Equipment Management: Oversee event setup, service, and breakdown activities to ensure facilities are properly prepared and maintained. Establish and enforce procedures for event setup, cleanup, sanitation, and safety. Coordinate the ordering of food, beverages, supplies, and equipment needed for departmental operations and events. Monitor facilities and equipment and promptly report maintenance concerns, safety hazards, or operational issues to management. Ensure compliance with departmental policies, food safety standards, and operational procedures.
• Customer Service and Guest Relations: Maintain active communication with clients and guests throughout events to ensure expectations are met and service standards are maintained. Anticipate customer needs and respond promptly, professionally, and courteously to requests and concerns. Resolve guest issues and service-related concerns in a timely and effective manner to maximize customer satisfaction. Document customer concerns and resolutions in accordance with established procedures, including completion of Customer Problem Resolution (CPR) forms when required. Support a customer-focused environment that promotes high-quality service and positive guest experiences.

Qualifications / Licenses / Certifications

Graduation from an accredited institution with an associates degree; OR any combination of education and/or experience related to the position classification summary totaling a minimum of two years.

For Example:

• An associates degree.

• OR one (1) year of college coursework and one (1) year of related experience.

• OR two (2) years of related work experience.

• OR a combination of post-secondary education, professional training, certifications, and related experience totaling two (2) years.

Preferred Qualifications:

• Associate degree in Hospitality Management or a related field; or an equivalent combination of education, professional training, and experience.

• Four to six years of experience in the catering, restaurant, hotel, or related hospitality industry.

Licenses or Certifications:

• Valid Drivers License

• Food Handlers Permit

Knowledge / Skills / Abilities

Knowledge

• Knowledge of catering and food service operations.
• Knowledge of marketing, accounting, and financial management principles.
• Knowledge of food service point-of-sale (POS) systems, Microsoft Office applications, design software, customer service practices, and staff supervision.
• Knowledge of food and beverage cost controls, inventory management, payroll administration, and profit and loss (P&L) reporting.
• Knowledge of applicable food service regulations, policies, technical procedures, and service standards.

Skills

• Strong analytical and problem-solving skills, with the ability to identify issues and recommend effective solutions.
• Effective verbal and written communication skills.
• Customer service and relationship management skills.
• Staff leadership, scheduling, and workforce coordination skills.
• Ability to prepare reports, evaluations, procedures, and operational manuals.
• Mathematical skills sufficient to calculate food and beverage costs, inventory values, payroll, and customer transactions.
• Ability to interpret and apply business reports, professional publications, technical procedures, and government regulations.

Abilities

• Ability to exercise sound judgment and make informed decisions in a fast-paced environment.
• Ability to read, interpret, and apply technical procedures, service manuals, and regulatory requirements.
• Ability to communicate information and instructions clearly to employees, customers, supervisors, and stakeholders.
• Ability to read and interpret measurements, weights, temperatures, and other food service operational data.
• Ability to solve practical problems and effectively manage situations involving multiple variables and limited standardization.
• Ability to interpret and act upon written, verbal, diagrammatic, and schedule-based instructions.
• Ability to effectively present information and respond to questions from individuals and groups, including customers, employees, and the public.

EEO Statement:

UVU employment decisions are made on the basis of an applicant's qualifications and ability to perform the job without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age (40 and over), disability, veteran status, pregnancy, childbirth, or pregnancy-related conditions, genetic information, or other bases protected by applicable federal, state, or local law.

Utah Valley University's dedication to exceptional care offers quality service and benefits to employees while staying committed to meeting the needs of a diverse workforce.

Although part-time and adjunct (less than 30 hours per week) employees are ineligible for the full-time employee benefits package, the university is pleased to offer the following:

• Undergraduate tuition remission benefit:

• Part-time: waives 100 percent of tuition and general student fees for up to 3 credit hours or 1 course after 6 consecutive months of employment and a minimum of 480 hours worked (dependents do not qualify)

• Adjunct: waives 100 percent of tuition and general student fees for one course per semester in which there is an active teaching assignment at the university (dependents do not qualify)

• Access to the Employee Assistance Program (EAP)

• Access to Campus Recreation and Wellness

• Exclusive cash rewards through Utah Community Credit Union's (UCCU) branch on UVU's campus when becoming a member

01

Do you possess an associate degree or higher in Hospitality Management or a closely related field?

• Yes
• No

02

Do you have at least two years of experience in the catering, restaurant, hotel, or hospitality industry?

• Yes
• No

03

Do you possess experience coordinating or overseeing catered events from setup through event completion?

• Yes
• No

04

Do you have experience supervising, training, scheduling, or directing the work of event, banquet, or hospitality staff?

• Yes
• No

05

Do you currently hold a valid drivers license?

• Yes
• No

06

Do you currently possess a valid Food Handlers Permit, or are you able to obtain one upon hire?

• Yes
• No

07

Do you have experience handling customer concerns or complaints and resolving issues to maintain customer satisfaction?

• Yes
• No

08

Do you have experience preparing operational procedures, assigning staff duties, managing event logistics, or documenting event outcomes for management review?

• Yes
• No

09

What is your highest level of education?

• High School or equivalent
• Associates
• Bachelors
• Masters
• Ph.D.
• Ph.D. (abd)
• Juris Doctorate

10

How many years of experience do you have in this type of position?

• <1
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8+

Required Question

Employer Utah Valley University

Address 800 W. University Parkway

Orem, Utah, 84058

Phone Applicant Support 855-524-5627

Website http://www.uvu.edu