Assistant Director Catering

University of Wisconsin - Milwaukee; Milwaukee (WI); On-site; USD 90,000 - 120,000; Full time

Job summary

University of Wisconsin - Milwaukee is seeking an Assistant Director of Catering to provide strategic leadership for the 20/20 Catering program on campus. Based in Milwaukee, the role partners with academic units and administrators to deliver high-quality event experiences and customized catering services.

The position oversees two Catering Coordinators, drives revenue growth, manages budgets and contracts, and ensures compliance with safety standards.

Qualifications

• Experience supervising full-time staff and student employees.
• Proven ability to manage catering budgets and forecasting.
• Certifications required: ServSafe, AllerTrain, and alcohol service where applicable.
• Strong campus relationship management and client service mindset.

Responsibilities

• Provide vision and leadership to elevate the 20/20 Catering program, positioning the service as the campus first choice.
• Oversee catering operations, ensure high quality service, safety, and compliance with standards.
• Develop menus, monitor inventory, forecast needs, and manage vendor contracts and pricing.
• Lead staff development and performance management for Catering Coordinators and student employees.

Job description

Assistant Director Catering

Milwaukee, WI | Full Time | JR10015706

Position Title: Assistant Director Catering

Job Category: Academic Staff

Employment Type: Regular

Job Profile: Food Service Assistant Director

• Assists in the development of unit focused operating policiesand procedures to ensure adherence to production, safe foodquality, handling, and sanitation processes and procedures
• Exercises supervisory authority, including hiring,transferring, suspending, promoting, managing conduct andperformance, 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, andforecasting
• Monitors and maintains technology systems to support the needsof various working units
• Assists in the development and implementation of unit focusedstrategic planning initiatives and programs to ensure appropriateuse of resources and exceptional customer satisfaction
• Monitors contracts and liaises with vendors regarding productpurchases and contract compliance

Dining and Retail Services (DRS)

Dining and Retail Services is a self-operated dining venture on theUWM campus with an $18 million operating budget. The department hasthree facilities that provide food services across campus;comprised of two residential dining units, two convenient stores,retail offerings in the Student Union including the catering unit,multiple coffee locations, convenience stores, and concessionsoperations. The department includes a dynamic management team andapproximately fifty resolute permanent staff. Our departmentincludes over three hundred student employees in all areas of ouroperations.

Under the general direction of the Director, Dining and RetailServices (DRS), UW-Milwaukee's Dining and Retail ServicesDepartment is hiring a dynamic and team-focused Assistant Directorof Catering. The position combines strategic oversight, operationalmanagement, and team leadership to ensure high-quality cateringservices and strong revenue performance.

As a member of the DRS leadership team, this position will functionas the primary campus liaison for catering servicespartnering with academic units, administrative departments, studentorganizations, and external clients to deliver high-quality,customized event experiences through 20/20 catering.

The Assistant Director of Catering is a key figure in elevatingthe campus catering program through driving cateringexcellence, balancing operational efficiency with customersatisfaction, and supporting the organization's growth throughstrategic catering initiatives.

This role directly supervises two professional CateringCoordinators and provides leadership to full-time staff andstudent employees. Success in this position requires a balance offirsthand operational management and forward-looking programleadership.

Key Responsibilities

Catering Program Leadership & Growth - 25%

• Provide vision and leadership to continuously elevate the20/20 Catering program, positioning it as the preferred andtrusted catering provider for UWM events.
• Develop and implement strategies to increase cateringengagement, revenue, and client retention through serviceinnovation, menu development, and relationship management.
• Analyze historical data, trends, and client feedback toidentify opportunities for program enhancement and operationalefficiencies.
• Collaborate with Dining & Retail leadership, culinaryteams, and campus partners to ensure offerings reflect currentindustry trends, campus needs, and nutritional standards.

Campus & Client Relationship Management - 25%

• Serve as the lead campus ambassador for 20/20 Catering,building strong, collaborative relationships with academicdepartments, administrative units, student organizations, andexternal partners.
• Function as the primary escalation point for complex orhigh-profile events, ensuring expectations are exceeded frombooking through execution.
• Promote transparent communication regarding pricing, policies,service standards, timelines, and coordination.
• Conduct post-event evaluations with clients using feedback torefine services and strengthen long-term partnerships.

Financial Management & Operational Oversight - 20%

• Maintain full responsibility for catering budgets, billingaccuracy, cost controls, inventory management, and laboroptimization.
• Monitor and analyze food, labor, and supply expenses to ensurefinancial sustainability and alignment with departmentalgoals.
• Assist in financial forecasting, reporting, and budgetpreparation; identify cost-saving and revenue-enhancingopportunities.
• Ensure adherence to standardized recipes, portion controls, andproduct sourcing strategies.

Supervision & Staff Development - 15%

• Directly supervise two professional CateringCoordinators, providing coaching, goal setting, performancemanagement, and professional development.
• Oversee recruitment, onboarding, training, and evaluation offull-time staff and student employees.
• Foster a collaborative, inclusive, and accountable team culturefocused on service excellence and continuous improvement.
• Ensure staff compliance with required certifications andtraining, including ServSafe, AllerTrain, alcohol service, safetyprotocols, and university systems.

Event Execution & Quality Assurance - 15%

• Provide visible leadership and operational support for cateredevents as needed, ensuring seamless execution and serviceconsistency.
• Ensure all food and beverage services meet establishedstandards for quality, safety, presentation, temperaturecontrol, and sanitation.
• Oversee equipment readiness, preventive maintenance, andcoordination with facilities and maintenance partners.
• Lead continuous improvement of operating procedures, safetypractices, and quality control measures.

Scope of Leadership

• Direct supervision of two full-time professional CateringCoordinators.
• Leadership oversight of catering supervisors