Catering & Events Manager

Company Description Wisco Hotel Group is a Wisconsin-based hospitality company that owns and operates franchised hotels and restaurants across the state, including locations in Appleton, Fond du Lac, Madison, Milwaukee, Oshkosh, and Sheboygan. The group focuses on providing convenient, welcoming stays for both business and leisure travelers.

Its mission is to deliver an authentic Wisconsin experience while consistently exceeding guest expectations, supporting ongoing growth and strong guest loyalty.

Wisco Hotel
Group values guest feedback and engagement, encouraging open communication to continuously enhance the guest experience. More information about the company and its properties can be found at www.wiscohotels.com.
Role Description This is a full-time, on-site Catering & Events Manager role based in Madison, WI. The Catering & Events Manager will oversee all aspects of catering and event operations, from initial inquiry through execution and follow-up.

Day-to-day responsibilities include responding to leads, conducting site visits, preparing proposals and contracts, and managing event timelines and details. The role will coordinate with culinary, banquet, sales, and front-of-house teams to ensure seamless service, accurate event setups, and high-quality food and beverage presentation. The manager will monitor budgets and costs, maintain accurate records, and work to maximize revenue while ensuring guest satisfaction.

Additional responsibilities include building and maintaining client relationships, handling post-event evaluations, supporting marketing efforts for catering and events, and upholding brand and safety standards.

Qualifications

Strong customer-focused mindset, with proven Customer Service skills and a commitment to creating positive guest experiences.
Experience with Event Planning and Event Management, including timelines, logistics, vendor coordination, and on-site event supervision.
Demonstrated success in Catering Sales, including prospecting, proposal development, negotiation, and closing business.
Hands-on familiarity with Food Service operations, including basic knowledge of menu planning, food safety, and banquet or restaurant service standards.
Previous experience in hospitality, hotels, catering, or events management preferred.
Strong organizational and time-management skills, with the ability to handle multiple events and deadlines.
Effective verbal and written communication skills and the ability to collaborate with cross-functional teams.
Proficiency with basic office and event management software; experience with catering or sales systems is a plus.
Ability to work a flexible schedule, including evenings, weekends, and holidays, based on event needs.
Associate or bachelor’s degree in Hospitality Management, Business, or a related field, or equivalent combination of education and experience.