Catering Services Manager-Lockheed Martin HQ

Aramark•Bethesda, MD

10d•$57,000 - $62,000•Onsite

About The Position

Lockheed Martin’s Center for Leadership Excellence, built in March of 2009, serves as the home base for all Lockheed Martin’s training and leadership forums for its various Business Resources Groups. It also hosts corporate meetings, social engagements, and celebrations. The Center for Leadership Excellence is unique in that it is open 24 hours a day, 7 days a week. Our clients (LM Employees) work a 4 days a week, 10-hour day schedule. CLE hosts up to 350 events and 100 trainings per year and features 183 Lodging Rooms, 3 Restaurants (Innovations, TGR and Martin’s Landing), a newly renovated Caféteria – “The Marketplace”, a Fitness Center, and a Gift Shop with Barista Service. The Manager for HQ Dining will supervise staff, coordinate catering events, and implement property and catering policies and procedures.

Requirements

High school diploma or equivalent.
Minimum 5 years of food and beverage experience in catering.
At least 3 years of supervisory experience.
Excellent customer‑service skills.
Pleasant and helpful personality.
Effective communication and listening skills.

Responsibilities

Conduct a daily walk‑through of all HQ F&B locations to ensure the physical atmosphere meets standards.
Check east wing collaboration room, RMS, all floor pantries, marketplace coffee stations.
Maintain smooth‑running operations through proactive communication.
Monitor food quality and service level.
Oversee payroll, operating expenditures, and revenue.
Assist with inventory control.
Keep pantry areas clean and well‑stocked.
Complete required paperwork for functions (F&B payable folder, payroll, inventory, order stewarding, chafing dishes, tables, and miscellaneous products).
Coordinate food pick‑up with the kitchen.
Attend the daily 9:00 am Standup meeting.
Supervise set‑up, preparation, service, and tear‑down of catering functions.
Provide ongoing staff training.
Enforce safety procedures.
Conduct daily line‑up to communicate event details to the team.
Interact with guests, group coordinators, and administrative assistants.
Evaluate and discipline employees as needed.
Provide feedback to CHQ Chef.
Prepare and present all billings to clients; distribute copies to required departments daily.
Ensure quality control and total accuracy of all foods and set‑ups.
Operate Micros, Delphi, and other relevant systems.
Cover all duties of the manager in their absence.
Develop staff training programs in partnership with CHQ Chef and Executive Chef.
Review and adjust staff scheduling based on business levels and forecasts.
Respond to reasonable tasks assigned by the Executive Chef.
Maintain open communication with management and other employees.
Demonstrate strong organization and efficiency.