Assistant Catering Manager - Morgan, Lewis, & Bockius

Guest Services, Inc.•Washington, DC

4d•Onsite

About The Position

The Assistant Catering Manager assists the Unit Manager with center operations and floor management, including food, beverage, equipment, and property, to support financial goals and company initiatives. The role helps foster a team environment that delivers exceptional customer service, maintains consistently strong staff performance, motivates employees, and promotes accountability and results. The position coordinates catered events from booking through completion, including client engagement and menu planning, scheduling, contract pricing, production oversight, staffing, customer service, and billing. It also supports daily unit operations, staff management, financial and accounting records, customer issue resolution, and safe facility operations. The role requires an on-site physical presence and regular use of commercial kitchen, point-of-sale, and office equipment.

Requirements

At least 3 years of experience in related management.
Food Safety Management Certification.
Strong sanitation habits.
Demonstrated ability to interact with a wide variety of people.
Ability to organize and coordinate multiple priorities, lead a team, and solve problems.
Strong customer service abilities, including actively looking for ways to assist customers and coworkers.
Ability to meet the stated physical requirements, including standing for the entire workday, moving around the unit, climbing steps, and lifting, carrying, and pushing specified weights.
Ability to read and write work-related documents in English and to understand and speak clearly in English 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 in managing unit operations, planning daily operations, forecasting and analyzing sales, labor, and profit, maintaining budget compliance, and scheduling, supervising, and participating in operational duties.
Coordinate catered events from booking through completion, including soliciting client business, planning menus, scheduling, pricing contracts, 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 catered-event records; 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 about unusual events and 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.
Stay aware of safety issues and report them immediately to the manager.