Catering Account Executive

Commander, Navy Installations Command•Annapolis, MD

About The Position

The Catering Account Executive supports the day-to-day operation of the Retail Dining & Hospitality Catering operation at the U.S. Naval Academy Business Services Division (NABSD) in Annapolis, Maryland. This hands-on role negotiates with client organizations, assesses their needs, and works to ensure satisfaction with the services provided. It oversees catering operations, including labor and food cost control, food preparation, transportation, setup, service, and cleanup. The position coordinates event details from booking and planning through delivery and billing. It works with clients and the executive chef on menus, pricing, contracts, layouts, and other event requirements, and coordinates with kitchen, banquet, service, and housekeeping staff. The role also promotes catering facilities and services, develops business and client relationships, tracks financial performance, and supports staff scheduling, supervision, training, and professional development. The account executive may oversee events in person, represent member interests on club committees, attend management meetings, and assume manager-on-duty responsibilities when needed.

Requirements

Meet one of the following basic qualification paths: one year of specialized food-service experience; five years of education beyond high school; or three years of general work experience.
Must be able to obtain and maintain a security clearance; must be at least 18 years old.
U.S. citizenship is required for Tier 3 positions.
Males born after December 31, 1959, must be registered for Selective Service.
Must understand and communicate in English.
Must participate in Direct Deposit.
Must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.
Customer-service experience in retail dining or hospitality.
Experience planning or coordinating social events, meetings, or catering and hospitality events.
Experience with Google Suite, Microsoft Suite, and Adobe Suite.
Experience with billing, financial reports, and setting budget goals.
Skill in administrative logistics, including scheduling, cross-department communication, and aligning expectations with kitchen, serving, and housekeeping teams.

Nice To Haves

Education in Business Administration, Hotel and Restaurant Management, or a related field is preferred.
Experience using Caterease or Placez software is preferred.

Responsibilities

Negotiate with client organizations, assess their requirements, and ensure clients are satisfied with services delivered.
Oversee catering operations, including labor and food cost control, food preparation, transportation, setup, service, and cleanup.
Coordinate event booking, planning, and execution, including food and beverage functions, wedding ceremonies, visual needs, billing, permits, and special requests.
Create room-layout diagrams and specify banquet-item placement and related function details.
Deliver a consistent, high-standard, cost-effective catering service with the Naval Academy Club's Special Events Team.
Ensure housekeeping and energy-conservation procedures are followed, conduct quality-assurance checks, protect valuables, and handle client complaints.
Promote, advertise, and market facilities for banquets, meetings, and other activities; give tours and recommend facilities for prospective events.
Report on operating statements, reports, and budgets; review receivables, manage banquet billing and client correspondence, and arrange prompt payment.
Develop and cost menus with the executive chef; help determine selling prices and maintain current banquet menu offerings.
Develop event contracts and oversee administrative and operational preparations for events.
Assist clients with event planning, menus, parking, entertainment, decorations, audio-visual needs, flowers, and other requirements.
Coordinate event planning with production, serving, and housekeeping; arrange staffing, menus, decorations, entertainment, and other special requests.
Inspect arrangements, check function sheets against room setups, oversee personnel scheduling, and help supervise service staff.
Review completed functions and implement changes to improve quality; oversee scheduling of food and beverage service employee meetings.
Plan staff professional-development and training activities, direct catering staff, and serve as liaison among kitchen, service, and management staff.
Help develop the catering budget, review financial reports, and take corrective action to support budget goals.
Develop business and increase product awareness and event sales through existing-account solicitation, outside sales, trade association activities, and written communications.
Maintain past and prospective client files and schedule calls or visits to assess prospective clients' catering needs.
Conduct competitive shopping and track products and trends in alternative food-service and catering sources.
Plan food and beverage for athletic-department special events and represent member needs on applicable club committees.
Maintain the club's master calendar and function book and update weekly function information for affected staff.
Attend management meetings to review policies and procedures, future business, and the quality and image of catering functions.
Perform special projects and assume manager-on-duty responsibilities when necessary.