Program Manager, Culinary & Sales NS

JOB SUMMARY

The Program Manager, Culinary Events and Sales, Nutrition Services is responsible for coordinating, executing, and supporting catering events and revenue-generating foodservice activities for the Nutrition Services Department. This role manages client-facing communication, event logistics coordination, and internal alignment between culinary production, delivery, and service teams. The Event and Sales Manager ensure events are executed accurately, on time, and in compliance with district policies, food safety standards, and procurement requirements. This position focuses on operational sales execution and event management.

MAJOR DUTIES & RESPONSIBILITIES

1.    Serves as the primary point of contact for catering clients, internal departments, and approved external partners regarding event details, timelines, and service requirements.
2.    Coordinates event logistics including order accuracy, headcounts, menus, service style, delivery timing, and on-site setup requirements.
3.    Translates approved orders into clear operational instructions for culinary production, delivery, and service teams
4.    Ensures all events comply with district policies, pricing structures, procurement rules, and food safety regulations.
5.    Monitors event execution and resolve service issues in real time, escalating non-routine issues as needed.
6.    Provides exceptional customer service to students, parents, team members, administrators, and other key stakeholders.

MAJOR DUTIES & RESPONSIBILITIES CONTINUED

7.    Maintains event documentation including confirmations, change requests, service logs, and post-event records.
8.    Partner with the Executive Chef on menu design, costing, and event planning to ensure profitability and creativity
9.    Partner with the Special Events and Promotions Department to support current promotions in the community
10.    Communicates operational needs, delays, or service issues to internal stakeholders and escalates non-routine issues as required.
11.    Assists with continuous improvement of event workflows, service standards, and customer experience within district guidelines.
12.    Performs other job-related duties as assigned.

EDUCATION

Bachelor's Degree: Public Relations, Business Administration, Operations Management, Marketing, Communications, Hospitality Management, Culinary Arts, Culinary Management, interior design, Food and Beverage. 

*Applicants who do not meet this education qualifications may be considered if they have work experience that indicates potential for success in this role.

WORK EXPERIENCE

At least 3 to 5 years of experience working in planning, coordination, or related hospitality/marketing fields, sometimes in lieu of a degree

SKILL AND/OR REQUIRED LICENSING/CERTIFICATION

Microsoft Office, Office Equipment, Vehicle Operations, City of Houston Food Handler Certification

LEADERSHIP RESPONSIBILITIES

Work Leadership. Regularly provides project management or team leadership to a group of two or more employees but does not have formal supervisory responsibility. Leading and directing typically involves monitoring work and providing guidance on escalated issues. Most of work time is spent performing many of the same duties they are leading.

WORK COMPLEXITY/INDEPENDENT JUDGMENT

Work involves the application of moderately complex procedures and tasks that are quite varied. Independent judgment is often required to select and apply the most appropriate of available resources. Ongoing supervision is provided on an "as needed" basis.

BUDGET AUTHORITY

Analyzes and interprets data and figures.

PROBLEM SOLVING

Decisions are made on both routine and non-routine matters with some latitude but are still subject to approval. Job is occasionally expected to recommend new solutions to problems and improve existing methods or generate new ideas.

IMPACT OF DECISIONS

Decisions have moderate impact to the facility/department or division, causing increased satisfaction or dissatisfaction; producing efficiencies or delays; promoting or inhibiting personal intellectual or professional development; and/or contributing to financial gain or expense. Errors may be serious, usually not subject to direct verification or check, causing losses such as improper cost calculations, overpayment or improper utilization of labor, materials, or equipment. Effects are usually confined to the organization itself and is short term.

COMMUNICATION/INTERACTIONS

Information sharing - gives and receives information such as options, technical direction, instructions and reporting results. Interactions are mostly with customers, own supervisor and coworkers in own and other departments.

CUSTOMER RELATIONSHIPS

Follows through with customer inquiries, requests and complaints. Forwards difficult and non-routine inquiries or requests to appropriate level for resolution.

WORKING/ENVIRONMENTAL CONDITIONS

Work involves some exposure to moderate risk of accident and requires following basic safety precautions. Ability to carry and/or lift to 44 pounds.