Catering Manager

Position Title Catering Manager Job Category Academic Staff Employment Type Regular Job Profile Food Service Manager Job Duties 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. 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 food service 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 the 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 the required timeframe Demonstrated tact, diplomacy, and customer service leadership Equal Opportunity Employment UW is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, pregnancy, disability, status as a protected veteran, or any other bases protected by applicable federal or State law and UW System policies. We are committed to building a workforce that represents a variety of backgrounds, perspectives, and skills, and encourage all qualified individuals to apply. #J-18808-Ljbffr