Assistant Catering Manager - Morgan, Lewis, & Bockius

Guest Services•Washington, DC

About The Position

The Assistant Catering Manager assists the Unit Manager with all aspects of center operations and floor management, including food, beverage, equipment, and property, to support financial goals and company initiatives. The role also helps cultivate a team environment that delivers exceptional customer service, promotes consistent staff performance, motivates employees, and builds accountability. The position coordinates catered events from booking through completion, including client solicitation and menu planning, event scheduling, pricing, production supervision, staffing, customer service, and billing. It supports unit operations, staff management and training, financial and accounting records, customer issue resolution, facility safety and upkeep, and opening or closing procedures. The role requires physical presence at the job site and involves frequent movement, standing, lifting, and working around temperature extremes.

Requirements

At least 3 years of experience in related management is required.
Food Safety Management Certification.
Strong sanitation habits.
Demonstrated ability to interact with a wide variety of people.
Ability to organize and coordinate multiple priorities, work effectively as a team leader, and solve problems.
Strong customer service abilities, including actively looking for ways to assist customers and coworkers.
Ability to move frequently around the unit, bend, lift, carry, reach or extend arms and hands above shoulder height, and work in a constantly changing environment.
Ability to lift, carry, and push up to 25 lbs. regularly, 30–35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire workday and climb steps regularly.
Ability to withstand temperature extremes in freezer, refrigerator walk-in, and grill areas.
Ability to read and write work-related documents in English and communicate clearly in English with customers and coworkers in a fast-paced environment.
Physical presence at the job site is essential.

Nice To Haves

High school diploma or GED preferred.
Bachelor’s or business degree preferred.

Responsibilities

Assist the Unit Manager with planning and developing daily operations, forecasting and analyzing sales, labor, and profit, maintaining budget compliance, and scheduling, supervising, and participating in unit operations.
Coordinate catered events from booking through completion, including soliciting business, planning menus, scheduling, setting contract prices, supervising production, staffing events, ensuring customer service, and billing.
Oversee special catered events, including menu planning, staffing, event supervision, billing, and supervision, staffing, and training of catering personnel.
Assist with recruiting, supervising, training, scheduling, disciplining, reviewing, and directing unit staff.
Maintain accounting records, daily reports, cash control, and accurate records for catered events; assist with managing the P&L statement.
Respond to customer inquiries and resolve complaints.
Maintain a safe facility and standards for equipment upkeep, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Notify the Unit Manager of unusual events, circumstances, or safety or quality-control issues.
Represent the company professionally and positively, maintaining and enhancing its image with clients, guests, associates, and vendors.
Perform unit opening and/or closing procedures.
Maintain awareness of safety issues and report them immediately to the manager.