Catering Account Executive, #26-077

Catering Account Executive, #26-077

Application Deadline: 9 November 2026

Department: Hospitality

Employment Type: Full Time

Location: Annapolis

Compensation: $26.00 - $30.00 / hour

Description

Join the Naval Academy Hospitality Team and work with an outstanding group of professionals to support our varied catering events. From weddings to retirements, class reunions, Midshipmen Events, and conferences, the Catering Account Executive will work with various catering departments to ensure all events are successful! We are looking for a highly professional, detail-oriented individual to provide a welcoming atmosphere for our guests while making their experience on the Yard one to remember. Scheduling 8-hour shifts Monday - Friday, with varying evenings, holidays and weekends to support scheduled events.

Job Description:

The role of Catering Manager for NABSD is a ‘hands on’ role and will be involved in the day-to-day running of the Retail Dining & Hospitality Catering operation. The incumbent will spend time negotiating with the client organization, assessing its requirements and ensuring that all of the Clients are satisfied with the service delivered. Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and clean up for all events.

Key Responsibilities

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Reporting on operating statements, reports, and operational budgets, and review of the collection of receivables.

• Responsible for all catering activities, books, plans and directed functions.
• Menu development and costing, marketing functions as they relate to the catering department.
• Promote the club’s dining facilities for private banquets, business and social meetings and other member-related activities. Promotes, advertises and markets the club’s social events, facilities, and capabilities to all members.
• Develop contracts for, and oversees all administrative and operational aspects of preparing and serving events. Work with banquet and other departments to assure that the guests’ expectations are exceeded.
• Helps member clients arrange banquets, luncheons, meetings, weddings, dances, and other social events; obtains pertinent information needed for guest planning.
• Provides guest tours and offers suggestions in efforts to sell the club’s facilities for the occasion being planned.
• Works with the executive chef to determine selling prices, menus, and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect general member interests.
• Suggests and help guests plan menus in conjunction with the executive chef or other culinary personnel.
• Transmits necessary information to and coordinates event planning with production, serving and housekeeping. staffs, arranges for printing of menus, procuring of decorations and entertainment and other special requests, etc.
• See vacancy announcement for more duties and responsibilities.

Skills, Knowledge and Expertise

1. Incumbent must have completed five years of education beyond high school; or have four years of equivalent administrative/management/planning experience in a catering or hospitality industry; or 1 year equivalent to a GS-5/NF3 level. Education in Business Administration, Hotel and Restaurant Management, or related focus preferred.
2. Incumbent must have a minimum of 1 year of Customer Service experience with a preferred background in event planning and/or coordination for various social events, meetings, or catering/hospitality events.
3. Incumbent must have computer skills, and be proficient with Google Suite, MS Office Suite, Adobe. Experience using Caterease or Placez software is preferred.
4. Experience with billing, financial reports, and setting budget goals.
5. Skilled in managing administrative logistics including scheduling, communication across departments, and ensuring alignment between set expectations and internal teams (i.e.: kitchen, serving, and housekeeping staff).