General Manager, Catering and Events

Position Information

Posting Number SF02191 Job Title General Manager, Catering and Events Position Number 106841 FTE 1.00 FLSA Exempt Position Type Professional Staff Union PSA/NEA - Professional Staff Assoc Pay Grade Level Grade Level: 12 Pay Grade Range Anticipated Hiring Salary Range: $71,000 - $76,000 Status Calendar Year, Full-time, Permanent

Department Information

Department Dining Catering Operations Contact(s)

Please note: Job applications must be submitted directly online only at: (https://jobs.uri.edu)

Contact Phone/Extension Contact Email Physical Demands Campus Location Kingston Grant Funded No Extension Contingency Notes Job Description Summary

The search will remain open until the position has been filled. First consideration will be given to applications received by August 31, 2026. Applications received after August 31, 2026 may be reviewed depending on search progress and needs but are not guaranteed full consideration.

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About URI: The University of Rhode Island enrolls approximately 17,000 students across its graduate and undergraduate programs and is the State's flagship public research university, as well as the land grant and sea grant university, for the state of Rhode Island. The main campus is located in the historic village of Kingston, and the Bay Campus is located in Narragansett. Both campuses are near major beaches in a beautiful coastal community. URI is just 30 minutes from Providence, RI and within easy reach of Newport, Boston, and New York City.

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POSITION SUMMARY:

Provide executive leadership and overall management of URI Dining's Catering and Events business unit, including full-service catering, conferences, commencement activities, donor and VIP events, campus-wide special events, mobile dining operations, and other revenue-generating hospitality services.

Responsible for the strategic direction, financial performance, operational effectiveness, customer satisfaction, business development, marketing, staffing, and growth of a comprehensive hospitality operation with total annual revenues exceeding $1.75 million. Develop and implement short- and long-range business plans that support Dining Services strategic priorities while achieving revenue growth, fiscal sustainability, operational excellence, and exceptional guest experiences.

Serve as the principal leader for Catering and Events and maintain full accountability for sales performance, budgeting, forecasting, labor management, client relations, operational execution, and service quality. Collaborate closely with the Executive Chef and culinary leadership team to develop innovative menus, enhance guest experiences, and ensure successful execution of all catering and event operations.

Duties and Responsibilities

KEY DUTIES AND RESPONSIBILITIES:

• Develop and execute annual strategic, operational, marketing, and financial plans for Catering and Events that support departmental goals and long-term growth objectives.
• Direct all sales, business development, client engagement, and customer relationship activities. Identify opportunities to increase revenue through conferences, donor events, alumni programs, athletic events, summer programs, and other external business opportunities.
• Establish annual revenue goals, operating budgets, labor targets, customer satisfaction metrics, and performance indicators. Monitor results and implement corrective actions to ensure achievement of established objectives.
• Maintain full accountability for the financial performance of Catering and Events, including revenue generation, labor management, operating expenses, forecasting, budget preparation, and financial reporting while analyzing revenue trends, labor utilization, food costs, operating expenses, and profitability.
• Serve as the primary liaison with university departments as the lead client relationship manager.
• Collaborate with the Executive Chef to develop menus, pricing strategies, service concepts, and special event offerings that meet customer expectations and support financial objectives.
• Direct all administrative functions associated with Catering and Events, including event scheduling, contract negotiations, customer contracts, billing, invoicing, event documentation, resource allocation, and operational planning.
• Recruit, train, supervise, mentor, and evaluate staff.
• Establish and maintain service standards, operating procedures, and performance expectations.
• Coordinate large-scale University events, commencement activities, conferences, VIP functions, donor events, and special programs requiring extensive logistical planning and cross-functional collaboration.
• Collaborate with University partners to maximize operational effectiveness and identify new service opportunities.
• Ensure compliance with all University, State, and Federal regulations relating to food safety, alcohol service, labor standards, transportation, risk management, and event operations.

Perform other duties as assigned.

Required Qualifications

QUALIFICATIONS

REQUIRED:

1. Bachelor's degree in hospitality management, Business Administration, Food Service Management, Hotel and Restaurant Management, Event Management, Marketing, or a related field.

2. Minimum of seven years of progressively responsible experience in hospitality, catering, conference services, event management, foodservice operations, or a related field.

3. Minimum of three years of demonstrated management experience with responsibility for budgeting, revenue generation, operational planning, personnel supervision, customer relations, and business development.

4. Strong financial management, along with written and verbal communication skills.

5. Knowledge of food safety principles, HACCP, labor management practices, risk management, contract administration, and regulatory compliance.

6. Ability to work a flexible schedule in support of operational, event, and emergency response requirements.

7. Ability to work with diverse groups/populations.

Preferred Qualifications

PREFERRED:

1. Working knowledge of CBORD Food Service Suite, EMS, CaterTrax, Food Service Suite, point-of-sale systems, or comparable hospitality and foodservice management systems.

2. Experience in higher education dining, conference services, hospitality, hotel operations, contract foodservice, or multi-unit foodservice operations.

3. Demonstrated experience collaborating across departments and building effective partnerships with internal and external stakeholders.

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EEO Statement:

URI is unwavering in its commitment to equal opportunity, community, equity, and diversity. In furtherance of its mission to serve and support all learners as the state's public flagship university, URI continues to expand efforts to recruit and retain a broadly representative workforce as well as to regularly evaluate the effectiveness of those efforts. All employment decisions, including hiring, are made without regard to protected status. Qualified individuals with disabilities may request reasonable accommodation by contacting the URI benefits office at 401-874-2416. For TTY assistance, contact R.I. Relay Services at 711.

Environmental Conditions

ENVIRONMENTAL CONDITIONS:

This position is not substantially exposed to adverse environmental conditions.

This position may require frequent evening and weekend work in support of special events, commencement activities, conferences, and catering operations.

Posting Date 08/13/2026 Closing Date Special Instructions to Applicants

Please attach the following 2 (PDF) documents to your online Employment Application:

(#1) Cover letter.

(#2) Resume.

Note: References will be upon request by the search committee.

Quicklink for Posting https://jobs.uri.edu/postings/16944