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Food Service Manager- Catering

May 19, 2026

Job Description Summary

Organizational Summary Statement:

Oversees the planning, coordination, and execution of catering events, ensuring high-quality service and efficient operations. Supervises and leads a diverse team of student and professional staff while coordinating event logistics with kitchen leadership and catering administration.

Collaborates with clients to assess event needs and develop customized menus, service styles, and event designs, including VIP and high-profile functions. Prepares menu pricing for events outside of standard catering guidelines, maintains client relationships, and supports business development efforts.

Works alongside the sales team to create events for clients, meets with clients for VIP event walkthroughs and assists sales lead with event creation, organization, setup and management.

Coordinates external vendors and event resources, ensures timely collection of payments, and maintains compliance with all university policies, as well as health, safety, food safety, and alcoholic beverage regulations.

Licenses/ Certifications:

Must have or obtain a driver’s license valid in Maryland with less than 5 points.

Must have or obtain a Prince George’s County Maryland Health Department Food Service Manager Certification and TIPS (or equivalent certification) and State of Maryland Fire Marshall approved crowd management certification. All must be obtained within 90 days of hire and maintained throughout employment.

Physical Demands:

This is an essential position and the incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Football Weekends, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking campus.

Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Minimum Qualifications

Education: Bachelor’s degree from an accredited college or university.

Experience: Three (3) years of experience in restaurants, concessions, catering or food service management. One (1) year leading or supervising professional staff.

Other: Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.

KNOWLEDGE, SKILLS, & ABILITIES:

Knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends.
Knowledge of staff scheduling, cost control and inventory control.
Skill in oral and written communication.
Skill in the use of Microsoft Office and Google Workspace products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service.

Additional Job Details

Preferences:

General knowledge and understanding of the principals and methods used in large scale food preparation and catering service including determining quantities of food items and supplies needed and ordering and receiving products.
Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, preparation and service.
A bility to interpret menus and recipes and operate food service equipment.
Must be able to supervise, train and instruct staff and have strong communication skills.
Must have strong guest service skills and be able to operate computerized POS systems and food production systems.

Required Application Materials: Resume and Cover Letter

Best Consideration Date: May 6, 2026

Posting Close Date: N/A

Open Until Filled: Yes

Job Risks

Not Applicable to This Position

Financial Disclosure Required

No

For more information on Financial Disclosure, please visit Maryland's State Ethics Commission website .

Department

VPSA-DS-Catering

Worker Sub-Type

Staff Regular

Salary Range

$62,240-$74,688

Benefits Summary

.

Background Checks

Offers of employment are contingent on completion of a background check. Information reported by the background check will not automatically disqualify anyone from employment. Before any adverse decision, the finalist will have an opportunity to provide information to the University regarding disclosable background check information. The University reserves the right to rescind the offer of employment or otherwise decline or terminate employment if the information reported by the background check is deemed incompatible with the position, regardless of when the background check is completed.

Employment Eligibility

The successful candidate must complete employment eligibility verification (on Form I-9) by presenting documents that establish identity and work authorization within the timeframe required by federal immigration law, and where applicable, to demonstrate renewed employment authorization. Failure to complete employment eligibility verification or reverification within the timeframe set forth by law may result in suspension or termination of employment.

EEO Statement

The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy.

Title IX Non-Discrimination Notice

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Common Interview Questions And Answers

1. HOW DO YOU PLAN YOUR DAY?

This is what this question poses: When do you focus and start working seriously? What are the hours you work optimally? Are you a night owl? A morning bird? Remote teams can be made up of people working on different shifts and around the world, so you won't necessarily be stuck in the 9-5 schedule if it's not for you...

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Just as communication is essential when working remotely, so is organization. Because you won't have those opportunities in the elevator or a casual conversation in the lunchroom, you should take advantage of the little time you have in a video or phone conference...

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This is a great question because it shows your comfort level with technology, which is very important for a remote worker because you will be working with technology over time...