Onsite Catering Account Lead | NYC Client & Ops

Rippling; Seattle (WA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

Unlimited PTO

Company holidays

Cell phone reimbursement

Free lunch

Career growth opportunities

Job summary

Sifted seeks an energetic Account Manager to serve as the on-site liaison for one of our largest clients in the NYC area. You will launch and manage the entire account, maintain client relationships, lead the front-of-house team, and ensure operations stay within budget with proactive communication and performance updates.

You will collaborate with the Executive Chef and culinary teams, implement best practices, and monitor signage, allergens, and service standards.

Qualifications

• Experience in account management within hospitality or food service.
• Experience opening corporate dining concepts and creating processes.
• Strong interpersonal and communication skills with clients and team members.
• Operational mindset with attention to detail and big-picture thinking.

Responsibilities

• Serve as the sole point of contact for the onsite client and manage long-term relationship.
• Lead and develop the front-of-house team to deliver exceptional service.
• Ensure budgets are adhered to and spending stays within the client account’s limits.
• Coordinate events outside lunch and manage catering orders across departments.
• Prepare regular client reports highlighting performance and opportunities for improvement.

Skills

Account management

Client services

Leadership

Budget management

Communication

Tools

Google Apps

Microsoft Office

Slack

Job description

Sifted seeks an energetic Account Manager to serve as the on-site liaison for one of our largest clients in the NYC area. You will launch and manage the entire account, maintain client relationships, lead the front-of-house team, and ensure operations stay within budget with proactive communication and performance updates.

You will collaborate with the Executive Chef and culinary teams, implement best practices, and monitor signage, allergens, and service standards.