Catering Manager

Compass Group

2d•$80,000 - $85,000

About The Position

Restaurant Associates is seeking a collaborative and detail‑driven Catering Manager to lead hospitality operations at the prestigious World Bank in the heart of Washington, D.C. This is a unique opportunity to support an international, upscale client community across a high‑end, multi‑building portfolio where no two days feel the same. From coffee calls to fine dining experiences, and everything in between, you’ll help bring thoughtful, creative, and globally inspired service to life. Your background working in a union environment and any additional language skills will be highly valued as you partner with a diverse, multicultural clientele. This role blends hands‑on event leadership with opportunities to innovate, grow, and be recognized for the care you bring to each experience.

Requirements

Experience in food service, including exposure to catering operations.
Leadership experience, formal management or supervisory responsibilities preferred.
Background in restaurants, hotels, corporate dining, education, military, healthcare, or similar environments.
Working knowledge of catering and foodservice trends, including quality, production, sanitation, presentation, and cost control.
Comfortable with digital tools and systems, including MS Office (Word, Excel, PowerPoint, Outlook) and web‑based platforms.
Financial awareness and the ability to track event‑level metrics.
Catering experience in fast‑paced, multifaceted environments.
Experience working with unionized teams.
Additional language skills to support an international client base.
ServSafe Certification.

Responsibilities

Lead and support the full lifecycle of catering events, ensuring each one delivers thoughtful service and seamless execution.
Oversee event operations including logistics, quality improvement, facility coordination, and sanitation standards.
Partner closely with the Chef on menu planning and presentation, contributing ideas that elevate the guest experience.
Train, coach, and support catering associates in service techniques, customer engagement, and presentation standards.
Guide temporary and on‑call team members to ensure consistent, high‑quality support across all events.
Monitor labor and food costs for events and support ongoing cost‑management efforts.
Build strong relationships with clients by communicating effectively across all levels, management, customers, and associates.
Support broader foodservice operations as needed and contribute to continuous improvement across the department.
Perform additional responsibilities that align with the evolving needs of the operation.