Assistant Director Catering

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Position Title:Assistant Director Catering
Job Category:Academic Staff
Employment Type:Regular
Job Profile:Food Service Assistant Director
Job Duties:
Key Job Responsibilities:
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
Department:
Dining and Retail Services (DRS)
Dining and Retail Services is a self-operated dining venture on the UWM campus with an $18 million operating budget. The department has three 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 concessions operations. The department includes a dynamic management team and approximately fifty resolute permanent staff. Our department includes over three hundred student employees in all areas of our operations.
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.
Key Responsibilities
Catering Program Leadership & Growth – 25%
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.
Campus & Client Relationship Management – 25%
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.
Financial Management & Operational Oversight – 20%
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.
Supervision & Staff Development – 15%
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.
Event Execution & Quality Assurance – 15%
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.
Scope of Leadership
Direct supervision of two full-time professional Catering Coordinators.
Leadership oversight of catering supervisors, support staff, and student employees.
Significant autonomy in decision-making related to operations, staffing, client relations, and program development.
Key contributor to Dining & Retail Services strategic initiatives and campus-wide events.
Knowledge and Skills
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.
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