Hospitality/Catering Manager

Compass Group•Mount Laurel Township, NJ

11d•$60,000 - $65,000

About The Position

The Hospitality/Catering Manager supports the successful operation of Executive Dining services at the TD Bank campus in Mount Laurel, New Jersey. Reporting to the Hospitality Director, the manager leads the day-to-day delivery of premium hospitality and catering services while upholding Restaurant Associates standards and providing an elevated guest experience. This hands-on leadership role oversees catering operations, assists with staffing and scheduling, and trains and develops service associates in polished, white-glove hospitality. The manager collaborates with the client, culinary team, and operational leadership to support seamless event execution and attentive service. The role also supports inventory management, labor oversight, event planning, cost control, sanitation, and compliance with company and client standards. In partnership with the Hospitality Director, the manager helps advance the operational and financial success of the Executive Dining program.

Requirements

At least two years of foodservice experience, including one year in a supervisory or catering management role.
Catering management and event-execution experience.
Knowledge of foodservice and catering trends, quality standards, production, sanitation, food cost controls, and presentation.
Strong client-service, communication, leadership, and organizational skills.
Financial, budgetary, accounting, and computational skills.
Proficiency with Microsoft Office, including Word, Excel, PowerPoint, and Outlook, as well as email and internet applications.

Nice To Haves

Previous experience in premium corporate dining, executive dining, catering, hotels, restaurants, or related hospitality environments.
ServSafe certification is required or highly preferred.

Responsibilities

Lead and supervise catering events from planning through completion.
Oversee event logistics, service quality, sanitation, setup, breakdown, and facility-related activities.
Partner with the Executive Chef and culinary team on menus, service flow, presentation, and event execution.
Train, coach, and develop catering associates in service techniques, menu knowledge, presentation, and client hospitality.
Monitor event labor and food costs and support cost-control measures.
Maintain relationships with clients, guests, associates, vendors, and internal leadership.
Communicate across all levels to support alignment, responsiveness, and service delivery.
Assist with staffing, scheduling, inventory management, service planning, and foodservice operations.
Ensure compliance with food safety, sanitation, quality, and company standards.
Support departmental goals, financial objectives, and continuous-improvement initiatives.
Perform other duties as assigned.