Catering Manager

Catering Manager Under the general direction of the Executive Chef, Dining and Retail Services, the Catering Manager provides strategic and operational leadership for the UWM Catering operation. This role is responsible for elevating the campus catering program through service excellence, brand development, operational innovation, and relationship-driven engagement across the University. The Catering Manager oversees the planning, execution, financial performance, and continuous improvement of all catered events, including food, beverage, alcohol service, logistics, and staffing. This position serves as the primary campus liaison for catering services, partnering with academic units, administrative departments, student organizations, and external clients to deliver high-quality, customized event experiences. This role directly supervises two professional Catering Coordinators and provides leadership to full-time staff and student employees. Success in this position requires a balance of hands-on operational management and forward-looking program leadership to expand catering reach, enhance customer satisfaction, and align services with the University's mission and expectations. Key Job Responsibilities: Catering Program Leadership & Growth Provide vision and leadership to continuously elevate the UWM Catering program, positioning it as the preferred and trusted catering provider for UWM events. Develop and implement strategies to increase catering engagement, revenue, and client retention through service innovation, menu development, and relationship management. Campus & Client Relationship Management Serve as the lead campus ambassador for UWM Catering, building strong, collaborative relationships with academic departments, administrative units, student organizations, and external partners. Act as the primary escalation point for complex or high-profile events, ensuring expectations are exceeded from booking through execution. Promote transparent communication regarding pricing, policies, service standards, timelines, and logistics. Supervision & Staff Development Directly supervise two professional Catering Coordinators, providing coaching, goal setting, performance management, and professional development. Oversee recruitment, onboarding, training, and evaluation of full-time staff and student employees. Foster a collaborative, inclusive, and accountable team culture focused on service excellence and continuous improvement. Financial Management & Operational Oversight Maintain full responsibility for catering budgets, billing accuracy, cost controls, inventory management, and labor optimization. Monitor and analyze food, labor, and supply expenses to ensure financial sustainability and alignment with departmental goals. Event Execution & Quality Assurance Provide visible leadership and operational support for catered events as needed, ensuring seamless execution and service consistency. Ensure all food and beverage services meet established standards for quality, safety, presentation, temperature control, and sanitation. Oversee equipment readiness, preventive maintenance, and coordination with facilities and maintenance partners. Department: Dining and Retail Services Compensation: $67,000 - $75,000 Annually Required Qualifications: Bachelor's degree in hospitality management, business, culinary arts, organizational leadership, or related field; or equivalent combination of education and experience-associate's degree plus 8 years of catering management experience in a higher education setting Minimum of 5 years of progressive foodservice management experience, preferably in a catering environment Demonstrated experience managing food, labor, and operating budgets Strong written and verbal communication skills Valid Driver's License and ability to qualify to operate State of Wisconsin vehicles Preferred Qualifications: Experience supervising managers and leading multi-layered teams Experience in university or college catering operations Knowledge of institutional food purchasing, inventory systems, and POS platforms Experience with standardized recipes, menu development, and production systems ServSafe Manager Certification or ability to obtain within required timeframe Demonstrated tact, diplomacy, and customer service leadership How to Apply: Interested applicants are required to apply online and provide BOTH cover letter and resume addressing your professional level work experience as it relates to all required and preferred qualifications. Applicants must complete all required fields and attach all required documents prior to submitting the online application. Applications missing any of the required documents listed prior to the application deadline will be marked as incomplete and will not be considered. In instances where the Search and Screen Committee is unable to ascertain from the candidates' application materials whether they meet any of the qualifications, they may be evaluated as not meeting such qualifications. Finalist candidates(s) will be asked to provide three professional/supervisor references through an external reference checking tool. References will not be contacted prior to candidates being notified. This is a continuous recruitment with an initial review date of 07/23/2026. To ensure consideration, applications must be submitted by 07/22/2026. Applications submitted after 07/22/2026 may not be reviewed. Contact Information: Questions can be directed to Jennifer Brown (View email address on click.appcast.io)