Catering Manager - Patriots Point Naval & Maritime Museum

Catering Manager - Patriots Point Naval & Maritime Museum

The Catering Manager is the execution owner for catering and special events at Patriots Point. This role turns booked business into flawlessly delivered events on the flight deck, in Steel Beach, and across the venue. Working from confirmed Banquet Event Orders, the Catering Manager plans the operation, schedules and leads the service team, controls food and labor cost, and is present on site running the day-of so every guest experience meets Aramark and client standards.

Job Responsibilities

• Event execution: Own delivery of every catering and special event from the confirmed Banquet Event Order through setup, service, and breakdown, on the flight deck, in Steel Beach, and throughout the venue.
• Translate each BEO into a working execution plan: production timeline, floor plan, equipment and rental needs, staffing grid, and run-of-show.
• Be on site and on the floor during events, directing the service team and solving problems in real time so the guest experience holds up start to finish.
• Coordinate food production and timing with the culinary team, and manage food delivery, transport across the ship, and event setup.
• Serve as the day-of operational point of contact for the client and the sales manager once an event moves from booked to delivered.
• Team leadership: Recruit, train, schedule, and develop the catering service team, including event food service workers and bartenders.
• Build the labor schedule to match each event, staffing to the size and format while protecting labor targets.
• Train the team on service standards, presentation quality, safety, and responsible alcohol service.
• Financial and operational control: Meet food and labor cost targets for the catering operation and each event.
• Track catering revenue, expenses, and receivables accurately, and reconcile actuals against the BEO after each event.
• Manage inventory, equipment, rentals, and vendor coordination needed to execute the calendar.
• Ensure full compliance with food safety, occupational safety, environmental, and responsible-service policies, including local health and alcohol regulations.

Qualifications

• Minimum 1 year of catering, banquet, or event operations experience.
• Demonstrated hands-on execution of events, day-of floor leadership rather than primarily sales or booking.
• Bachelor's degree or equivalent experience.
• Food Handler and Alcohol Service certifications, or ability to obtain upon hire.
• Available for event-based hours including evenings, weekends, and holidays.
• Strong communication and on-the-floor leadership skills.
• Prior supervisory or management experience leading a catering or banquet service team.
• Off-premise, venue, hotel banquet, or high-volume special-event background.
• Experience executing events in non-traditional or outdoor spaces.