Catering Manager

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Catering Manager

Academic Staff

Regular

Food Service 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.

• 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.

• 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.

• 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.

• 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.

• 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.

Dining and Retail Services

$67,000 - $75,000 Annually

• 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 ability to qualify to operate State of Wisconsin vehicles.

• Experience supervising managers and…