Catering Supervisor

The Catering Supervisor plays a key operational role within University Dining Services, providing frontline leadership for catered events that support academic, administrative, and campus life functions. Reporting to the Catering Manager, this position serves as the primary on-site authority during events, translating event plans into effective service delivery while upholding university standards for quality, safety, and hospitality. The role operates within a dynamic, high-volume environment that requires sound judgment, adaptability, and consistent attention to detail.

The scope of responsibility includes supervising catering staff, coordinating event logistics in real time, and ensuring that service execution aligns with established expectations and contractual requirements. The Catering Supervisor exercises independent decision-making during events, resolves operational issues as they arise, and ensures compliance with food safety and workplace policies. This position requires a solid foundation in food service operations, demonstrated leadership ability, and the capacity to manage multiple priorities in a fast-paced setting while representing the department professionally to campus partners and guests.

Duties/Responsibilities

Event Setup, Service & Breakdown (30%)

• Actively participates in and leads the physical setup, service, and breakdown of catered events.

• Works alongside catering staff to arrange spaces, transport food and equipment, and deliver food and beverage service according to event plans.

• Monitors service flow in real time, steps in to support staff as needed, and ensures events are executed efficiently and professionally from start to finish.

Direct Staff Oversight & On-the-Job Leadership (25%)

• Provides hands-on supervision of catering staff during events, assigning tasks, adjusting staffing levels, and offering immediate guidance to maintain service quality and pace.

• Leads by example through direct involvement in service activities, supports staff problem-solving on site, and ensures adherence to scheduling, timekeeping, and workplace expectations.

Food Safety, Sanitation & Safe Work Practices (15%)

• Maintains active oversight of food safety and sanitation practices during all phases of catering operations.

• Ensures proper food handling, temperature control, equipment use, and cleaning procedures are followed, intervening directly when corrective action is needed to protect food quality and workplace safety.

Event Coordination & Customer Interaction (15%)

• Serves as an on-site contact for clients and campus partners during events, responding to questions, accommodating reasonable adjustments, and resolving service issues as they occur.

• Communicates changes or challenges to catering management and ensures accurate execution of event details in a live service environment.

Equipment Handling & Operational Support (15%)

• Handles catering equipment, supplies, and materials required for events, including loading, unloading, setup, and proper storage.

• Assists with post-event cleanup, equipment care, and basic inventory tracking to support operational readiness for future events.

Requirements

Minimum Acceptable Education & Experience:

• High school diploma or GED

Required Licenses & Certifications:

• Valid driver’s license

• Food Handler’s Certificate or ServSafe Certification (or willingness to obtain)

• Defensive Driving  Certificate (or willingness to obtain)

Knowledge, Skills & Abilities:

• Knowledge of food service and catering operations; ability to safely handle, transport, and serve food in accordance with sanitation standards; strong organizational and time-management skills; strong communication and teamwork abilities for coordinating with kitchen staff and event coordinators; and the physical ability to lift, move, and stand for extended periods while delivering high-quality service in a fast-paced university environment.  Flexibility /ability to “pivot” to different tasks quickly and effectively.

Preferred Qualifications:

• ServSafe Certificate

• TiPS Certificate

Applicant Instructions

Applicants should be prepared to upload the following documents when applying online within the Resume/Cover Letter section of your application:

• Resume/CV

• Contact Information for 3 Professional References

Applications that are missing any of the required items may not move forward for consideration. Additional uploaded documents not requested in the position announcement will not be reviewed.

The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire’s lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.

EEO Statement

The University System of New Hampshire is an Equal Opportunity/Equal Access employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.

Compensation Pay Range:

The pay range for this position is listed above. Actual offer will be based on skills, qualifications, experience, and internal equity, in addition to relevant business considerations. More information on benefits can be found here: USNH Employee Benefits | Human Resources

Location: