Catering Account Executive, #26-077

Naval Academy; Annapolis (MD); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Retirement Plan

Paid Vacation

Employee Discounts

Job summary

Naval Academy is seeking a Catering Manager to oversee NABSD’s Retail Dining & Hospitality Catering operations on the Annapolis campus. You will lead end-to-end event planning, pricing, contracts, and execution for weddings, retirements, and conferences while ensuring top-tier hospitality and client satisfaction.

In this hands-on role, you’ll manage labor and food cost controls, coordinate with the executive chef, and drive revenue growth through private events and club functions.

Qualifications

• Experience planning and coordinating events from start to finish.
• Strong customer service and guest relations skills.
• Experience with budgeting, cost control, and financial reporting.

Responsibilities

• Coordinate all event details: booking, planning, and directing food and beverage functions.
• Negotiate with clients and ensure satisfaction across services.
• Oversee budgeting, billing, and receivables for catered events.

Skills

Event planning

Customer service

Budgeting

Vendor relations

Leadership

Billing & finance

Staff coordination

Education

Bachelor's in Hospitality/Business

Tools

Google Suite

Microsoft Suite

Adobe Suite

Caterease

Placez

Job description

Join the Naval Academy Hospitality Team and work with an outstanding group of professionals to support our varied catering events. From weddings to retirements, class reunions, Midshipmen Events, and conferences, the Catering Account Executive will work with various catering departments to ensure all events are successful! We are looking for a highly professional, detail-oriented individual to provide a welcoming atmosphere for our guests while making their experience on the Yard one to remember.

Benefits include: Medical, Dental, Life, Long Term Disability Insurance; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options; and Paid Vacation and Sick Leave Accrual.

JOB SUMMARY & DUTIES

The role of Catering Manager for NABSD is a ‘hands on’ role and will be involved in the day-to-day running of the Retail Dining & Hospitality Catering operation, part of the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), Annapolis, Maryland. The incumbent will spend time negotiating with the client organization, assessing its requirements and ensuring that all of the Clients are satisfied with the service delivered. Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and clean up for all events.

• Responsible for coordinating all event details to include booking, planning, and directing food and beverage functions, wedding ceremonies, audit visual needs, billing and any other special needs clients/customers may have. Obtains necessary permits for special events and functions. Diagrams room layout, banquet item placement and related function details.
• Manages and delivers a quality, cost effective catering service to a consistent high-standard with the Naval Academy Club’s Special Events Team. Ensures proper housekeeping and energy conservation procedures are always followed. Upholds commitment to highest levels of hospitality, completes quality assurance checks. Ensures the security of valuables (Club’s, guest’s and member’s property) during catered events. Handles client complains.
• Promotes, advertises, and markets the Retail Dining & Hospitality facilities for private banquets, business and social meetings and other member-related activities. Provides guest tours and offers suggestions to sell the club’s facilities for the occasion being planned.
• Reporting on operating statements, reports, and operational budgets, and review of the collection of receivables. Manages banquet billing and client correspondence, arranges prompt payment for all events.
• Menu development and costing for the catering department. Works with the executive chef to determine selling prices, menus, and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect general member interests.
• Develops contracts for, and oversees all administrative and operational aspects of preparing and serving events. Work with banquet and other departments to assure that the guests’ expectations are exceeded.
• Assists clients to arrange banquets, luncheons, meetings, weddings, dances, and other social events; obtains pertinent information needed for guest planning. Helps guests with menu planning in conjunction with the executive chef or other culinary personnel. Helps guests with parking, entertainment, decorations, audio-visual, floral and any other requirements integral to events being planned.
• Communications and coordinates event planning with production, serving and housekeeping. Staffs, arranges for printing of menus, procuring of decorations and entertainment and other special requests, etc. Inspects finished arrangements; may be present to oversee the actual greeting and serving of guests. Check function sheets against the actual room setup; oversees personnel scheduling for special functions and may help supervise service personnel. Critiques functions to determine future needs and to implement necessary changes for increased quality.
• Oversees scheduling of food and beverage service employee meetings. Plans professional development and training activities for subordinate staff. Directs the work of catering department staff. Serves as liaison between kitchen, service and management staff.
• Helps develop catering budget; reviews financial reports and takes corrective actions as appropriate to help ensure that budget goals are met. Achieve profit and customer satisfaction goals by developing and implementing strategies to increase product awareness and club event sales.
• Participate in the development of business through existing account contact solicitation, outside sales calls, trade association activities and general written communications. Maintains past and potential client files; schedules calls or visits to assess ongoing needs of prospective clients for catering services. Performs competitive “shopping’, tracks new products and trends for alternative food service and catering sources.
• Plans food and beverage aspects of athletic departments special events.
• Represents member’s needs and interests on applicable club committees.
• Maintains clubs master calendar and function book. Updates weekly function information for all affected staff. Attends management meetings to review policies and procedures, future business and to continually develop quality and image of banquet and catering functions.
• Performs special projects, and assumes responsibility of manager on duty when necessary.
• Customer service experience in the Retail Dining or Hospitality industry. Education in Business Administration, Hotel and Restaurant Management, or related focus preferred.
• Experience in event planning and/or coordination for various social events, meetings, and/or catering/hospitality events.
• Experience with Google Suite, Microsoft Suite, Adobe Suite. Experience using Caterease or Placez software is preferred.
• Experience with billing, financial reports, and setting budget goals.
• Skill in managing administrative logistics including scheduling, communication across departments, and ensuring alignment between set expectations and internal teams (such as kitchen, serving, and housekeeping staff).

QUALIFICATIONS & CONDITIONS OF EMPLOYMENT

Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).

• Must be able to obtain and maintain a security clearance – requires 18 years of age
• Males born after December 31, 1959 must be registered for Selective Service
• Verification of employment eligibility in the United States is required - We are an E-Verify participant
• Probationary period: Full Time employees serve a one-year probationary period.
• U.S. Citizenship is required for Tier 3 Positions
• Reference Checks
• Must be able to understand and communicate in English
• Participation in Direct Deposit
• Must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct.

EMPLOYMENT PREFERENCES

Explanation of employment preferences is available on the NABSD Website. No preference is given unless requested and documented. Acceptance or declination of a regular position ends ability to claim preference for spouse or Involuntarily Separated (IVS) applicants. To claim a preference, you must attach the following documents with your employment application and request form:

• NAF RPL (Non-Appropriated Fund Reemployment Priority): Most recent separation BBA SF50 (or equivalent).
• Military Spouse: most current military member's PCS orders, submit spousal request form – (Per the CNIC 5300.206b, spouses’ preferential consideration for NAF positions at the NF-3 and below)
• Veteran: Page four (4) of the DD-214

Note: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation or other non-merit factor. Reasonable accommodations may be provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the office that is collecting the applications. The decision on granting reasonable accommodations will be on a case-by-case basis.

Scheduling 8-hour shifts Monday - Friday, with varying evenings, holidays and weekends to support scheduled events.
35-40 hours, weekly