Hospitality Manager

Compass Group•Suitland, MD

14d•$76,000 - $80,000

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job Summary The Hospitality Manager oversees the planning and execution of on- and off-premise events, with a strong focus on food service and catering operations, to ensure an exceptional guest experience. This role manages all aspects of event hospitality, including menu planning, service standards, staffing, logistics, and vendor coordination. The ideal candidate demonstrates strong organizational skills, attention to detail, and the ability to manage multiple events simultaneously while delivering outstanding customer service. Success in this role requires excellent communication, relationship-building with clients and vendors, and effective collaboration with culinary, service, and operations teams.

Requirements

3 to 5 years of experience in hospitality or catering management
Strong leadership experience managing teams and events
Excellent customer service and client-facing skills
Highly organized with strong time management and multitasking ability
Effective verbal and written communication skills
Experience with budgeting, P&L, and forecasting
Ability to work independently in a fast-paced environment
Strong problem-solving and decision-making skills
Experience hiring, training, and developing staff
Proven ability to build relationships with clients, vendors, and culinary teams

Responsibilities

Manage food service kiosk and quick service outlet
Partner with clients to define event scope, expectations, and budget
Collaborate with chefs to plan menus aligned with client needs
Coordinate and manage event logistics from planning through execution
Negotiate vendor contracts and manage external partnerships
Lead, train, and schedule catering and event staff
Delegate execution responsibilities and ensure event standards are met
Serve as the primary liaison between clients, culinary teams, vendors, and internal stakeholders
Monitor budgets, financials, and administrative records
Conduct post-event reviews to ensure quality and identify improvements
Resolve client concerns promptly and maintain strong client relationships
Ensure timely and accurate billing and payment processing