Catering Account Executive

Summary

The Catering Manager for NABSD is involved in the day-to-day running of the Retail Dining & Hospitality Catering operation. 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.

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. Assists 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.

Qualifications

In order to meet the basic requirement of the Catering Account Executive position, NF-1101-03, you must meet one of the following requirements: a) Possess one (1) year of specialized experience in a food service role that equipped you to perform successfully the duties of this position. Specialized experience may include, but is not limited to: Event planning and/or execution, supervisory/managerial duties in the food service industry; OR b) five (5) years of education beyond high school; OR c) three (3) years of general work experience. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: 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).