Assistant Director Catering

Universities of Wisconsin•Milwaukee, WI

3d•$75,000 - $86,000•Onsite

About The Position

Under the general direction of the Director, Dining and Retail Services (DRS), UW-Milwaukee's Dining and Retail Services Department is hiring a dynamic and team-focused Assistant Director of Catering. The position combines strategic oversight, operational management, and team leadership to ensure high-quality catering services and strong revenue performance. As a member of the DRS leadership team, this position will function 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 through 20/20 catering. The Assistant Director of Catering is a key figure in elevating the campus catering program through driving catering excellence, balancing operational efficiency with customer satisfaction, and supporting the organization’s growth through strategic catering initiatives. 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 firsthand operational management and forward-looking program leadership.

Requirements

Associate's degree and/or comparable work experience.
Three (3) years proven leadership experience in campus catering, event operations, or a similar hospitality environment.
Strong knowledge of food and beverage operations, menu development, and service standards.
Excellent organizational, problem-solving, and communication skills.
Ability to manage budgets, forecast sales, and drive revenue growth.
Valid Driver's License and ability to qualify to drive state vehicles.
Ability to provide an active presence in operating unit and to build strong relationships with frontline staff and customers in a diverse environment.
Knowledge of food service management in a college/university or large volume environment as exhibited by experience.
Knowledge of profit analysis.
Knowledge of marketing and merchandising skills.
Knowledge of catering services from booking to execution.
Knowledge and use of client and event booking systems.
Knowledge of food sanitation and safety practices.
Ability to supervise, coach, train, and develop staff.
Knowledge of inventory and record keeping skills exhibited by experience.
Excellent oral and written communication skills.
Ability to use computers in a work-based environment.
Experience in word processing, electronic mail, and food management computer programs.
Excellent decision making and critical thinking skills.
Ability to work as a team with other members of the Dining & Retail Services staff.

Nice To Haves

Experience with food sourcing, inventory control, and purchasing.
Experience managing food, labor, and supply budgets.
Experience with standardized recipe and menu development.
ServSafe certification or equivalent state certification.
Experience with catering or event planning software.
Bachelor's degree or equivalent in a culinary related field

Responsibilities

Provide vision and leadership to continuously elevate the 20/20 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.
Analyze historical data, trends, and client feedback to identify opportunities for program enhancement and operational efficiencies.
Collaborate with Dining & Retail leadership, culinary teams, and campus partners to ensure offerings reflect current industry trends, campus needs, and nutritional standards.
Serve as the lead campus ambassador for 20/20 Catering, building strong, collaborative relationships with academic departments, administrative units, student organizations, and external partners.
Function 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 coordination.
Conduct post-event evaluations with clients using feedback to refine services and strengthen long-term partnerships.
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.
Assist in financial forecasting, reporting, and budget preparation; identify cost-saving and revenue-enhancing opportunities.
Ensure adherence to standardized recipes, portion controls, and product sourcing strategies.
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.
Ensure staff compliance with required certifications and training, including ServSafe, AllerTrain, alcohol service, safety protocols, and university systems.
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.
Lead continuous improvement of operating procedures, safety practices, and quality control measures.
Assists in the development of unit focused operating policies and procedures to ensure adherence to production, safe food quality, handling, and sanitation processes and procedures
Exercises supervisory authority, including hiring, transferring, suspending, promoting, managing conduct and performance, discharging, assigning, rewarding, disciplining, and/or approving hours worked of at least 2.0 full-time equivalent (FTE) employees
Directs the development of food menus, inventory purchases, and forecasting
Monitors and maintains technology systems to support the needs of various working units
Assists in the development and implementation of unit focused strategic planning initiatives and programs to ensure appropriate use of resources and exceptional customer satisfaction
Monitors contracts and liaises with vendors regarding product purchases and contract compliance