About Augustana College
Augustana College is a nationally recognized college of the liberal arts and sciences dedicated to investing in engaged learning, maximizing student potential, and strengthening community partnerships - the guiding priorities of our Bold & Boundless Strategic Plan (2024-29). For our 2,500 students from all backgrounds, Augustana provides a transformative experience that integrates rigorous academics, hands-on learning and mentorship to prepare graduates for meaningful careers and lifelong success.
The college’s scenic, wooded campus is located in Rock Island, Illinois, part of the Quad-Cities metro area (pop. 470,000) along the Mississippi River, about a 3-hour drive from Chicago. At Augustana, we seek innovative and student-centered professionals who are excited to contribute to our strategic goals of empowering students through engaged learning, leadership development and real-world experiences.
Employees at Augustana enjoy an excellent benefit package including medical, retirement, generous paid time off, tuition benefits for employees and their family members, and much more.
Job Title: Catering & Events Manager
Status: Exempt, Full-time, 12 month
Reports To: Director of Auxiliary Services
Overview: The Catering & Events Manager is responsible for the planning, coordination, and direct daily execution of catering and event services at Augustana College. This position oversees and personally performs the operational functions required to deliver high quality catering services supporting academic departments, administrative offices, institutional events, and summer conference programs.
This position is officed in Westerlin Hall while all production is completed in the Gerber Dining Center Kitchen. The catering program primarily serves on-campus events, many of which recur annually. Services include delivery and drop-off catering, buffet service, receptions, and formal table service typically supporting events of up to approximately 300 guests.
This position operates as a hands-on working manager role within a lean staffing structure supported primarily by student employees and temporary staff. The Catering & Events Manager maintains primary operational ownership of catering services and performs the majority of daily hands-on tasks including event preparation, equipment staging, deliveries, setup, service execution, and breakdown while providing leadership and supervision during events.
The position serves as the central communication link between campus clients, external conference organizers, Dining Services production teams, and catering staff to ensure accurate planning and successful execution of all catered functions, including hospitality events hosted at the President’s Residence.
Primary Duties:
Client Communication & Event Planning
- Serves as the primary point of contact for campus departments, administration, student organizations, conference programs, and approved external clients regarding catered events.
- Consults with clients to determine event objectives, menus, service styles, timelines, room setups, and special accommodations.
- Plans and coordinates recurring annual campus events and institutional functions.
- Provides professional guidance regarding service options aligned with operational capacity.
- Maintains proactive communication and follow-up to ensure high levels of customer satisfaction.
Event Administration & Coordination
- Develops and maintains detailed Banquet Event Orders (BEOs) utilizing CaterEase catering management software.
- Ensures accuracy of all event documentation including menus, quantities, delivery locations, staffing needs, equipment requirements, and dietary accommodations.
- Communicates finalized event information clearly and timely to culinary production teams including hot food kitchen, cold food preparation, and bakery operations.
- Coordinates event updates or changes between clients, Dining Services teams, and service staff.
- Maintains organized electronic records supporting billing, reporting, and operational planning.
- Supports Dining Services operations during peak service periods or major campus events as needed.
Hands-On Catering Operations
The Catering & Events Manager is directly responsible for performing the daily operational tasks necessary to operate the College’s catering program. This role is not solely administrative or supervisory and requires routine physical participation in all phases of catering service delivery.
Daily operational responsibilities include:
- Preparing and staging catering orders for execution.
- Pulling, organizing, loading, transporting, and returning catering equipment and supplies.
- Completing food and equipment deliveries across campus locations.
- Setting up buffet lines, receptions, meeting services, and formal dining events.
- Assisting with food presentation, replenishment, and guest interaction during events.
- Supervising while actively working alongside student and temporary staff
- Monitoring event execution and resolving operational issues in real time.
- Performing event breakdown, cleanup, equipment retrieval, and reset activities.
- Maintaining organization and readiness of catering equipment and storage areas.
- Supporting coordination between catering operations and culinary production teams.
Staff Supervision & Leadership
- Recruits, trains, schedules, and supervises student employees and temporary catering staff.
- Provides direct, on-site leadership during catered events through coaching and operational guidance.
- Trains staff in service techniques, food safety standards, and customer service expectations.
- Promotes teamwork, accountability, and a positive hospitality culture.
Workload Management & Service Prioritization
The Catering & Events Manager coordinates multiple concurrent events within available staffing, production capacity, and operational resources. Event services are prioritized to ensure successful execution of institutional and previously confirmed commitments.
The position exercises professional judgment in scheduling and service delivery by:
- Aligning service levels with staffing and operational capacity.
- Prioritizing events based on institutional importance and complexity.
- Communicating proactively with clients when service adjustments are necessary.
- Collaborating with Dining Services leadership when demand exceeds available resources. • Establishing reasonable deadlines for event confirmations and changes.
Financial & Administrative Responsibilities
- Assists with menu pricing and event costing to support responsible fiscal management.
- Maintains catering records and documentation necessary for billing and reporting.
- Supports effective labor utilization aligned with departmental resources. • Monitors inventory levels of catering equipment, linens, and supplies.
Compliance & Safety
- Ensures compliance with food safety, sanitation, and workplace safety standards.
- Maintains adherence to college policies and applicable local and state regulations.
- Oversees alcohol service compliance when applicable.
Skills & Experience:
- Strong customer service skills.
- Demonstrated event coordination and logistical planning ability.
- Experience supervising student or part-time employees preferred.
- Knowledge of catering operations including buffet and table service techniques.
- Strong organizational and multitasking skills.
- Proficiency in computer applications and catering management software systems.
- Ability to work collaboratively within a team-oriented campus environment.
- Flexible, service-oriented approach to changing operational demands.
- Minimum 2–3 years of catering, hospitality, or food service operations experience.
- Event planning or supervisory experience preferred.
- ServSafe Certification required within three months of employment.
Supervisory Responsibility:
This position directly supervises multiple student employees and temporary catering staff and provides active operational leadership during catering functions.
Education: High School Diploma or GED required; Associate or Bachelor’s degree preferred.
Additional Information:
Pay and Benefits: This position is budgeted to pay $46,500 - $52,500 per year. We offer a competitive benefits package designed to support the needs of employees. Full-time employees are eligible for a comprehensive range of benefits including:
- Medical, dental, vision insurance
- Flexible spending accounts or health savings accounts
- Life insurance, disability insurance, and supplemental insurance programs
- Retirement plan with a generous company contribution
- Excellent paid time off/holiday benefits
- Tuition benefits for employees and their family members
- Access to company facilities (gym, pool, health center, etc.)
- You can learn more about our benefit programs at our Benefits website.
Work Environment: This job operates in a professional food service environment. This role routinely uses commercial catering equipment such as chafing dishes, sterno fuels, warmers, serving utensils, dish washers and catering transport equipment along with basic office equipment such as computers, phones, photocopiers, fax machines and filing cabinets.
The position requires frequent movement across campus locations. Catering & Events Manager is responsible for on campus food deliveries, therefore candidates must possess a valid driver’s license and pass an MVR check.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Must be able to lift 50 pounds on a frequent basis. Also required is the ability to listen, hear, speak, read, write, climb stairs, bend, stoop, and stand for intermittently long periods of time. Must be able to use a computer to accomplish a variety of job tasks.
Expected hours of work: This position is scheduled for a minimum of 40 hours per week. Most hours and work schedules are primarily determined by catering and event service needs and there will be evening & weekend events no late nights. Good attendance and punctuality are a must to ensure that the duties and responsibilities of the job are performed successfully.
Shifts will be scheduled based on confirmed catering orders and operational demand, may include evening and weekend responsibilities. However, within the higher education environment, these occurrences are typically less frequent resulting in fewer late-night and weekend requirements than comparable positions in restaurant, hotel, or commercial catering operations.
EEO Statement: Augustana is an Equal Opportunity Employer. It is Augustana College’s policy to provide equal opportunity to all qualified employees and applicants without regard to race, color, religion, gender, age, national origin, disability and any other category protected by federal, state or local law.
Note: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities are subject to change at any time with or without notice.
Application Instructions:
Interested applicants should submit a cover letter, resume, and names of 3 references. Review of applications will begin immediately. Applicants must be legally authorized to work in the United States; this position is not eligible for visa sponsorship.
