Serve as the point of accountability for the national catering program, ensuring standards, menus, pricing, and service models are applied consistently across all supported sites.
Coordinate with the client's national event services team on high-visibility programs, executive functions, and cross-site events.
Lead order intake, presentation standards, and sales data entry/tracking for executive floor and national function requests.
Build and maintain a quarterly marketing and promotional calendar in partnership with Compass and client stakeholders, including signage, labels, social content, and seasonal campaigns.
Establish and maintain tracking systems for catered events; verify deliveries are on time, on standard, and meet client expectations.
East Coast Operational Oversight
Provide functional oversight of operations at NYC, Toronto, Atlanta, Charlotte, and Washington DC — partnering with each site's General Manager, Experience Manager, and Campus Chef.
Travel routinely across the portfolio to audit standards, support large events, and reinforce a unified Campus and Urban service model.
Managing Cross sector partnerships ensuring brand and standards compliance
Distribute detailed function sheets and communication tools to keep all sites and stakeholders aligned.
Team Leadership
Manage and develop catering production, sales, and lead associates across the supported sites.
Carry out supervisory responsibilities including interviewing, hiring, training, scheduling, performance appraisal, recognition, coaching, and progressive discipline — in accordance with Compass policy
and applicable law.
Build a strong, stable, hospitality-driven team culture; mentor site-level catering leads.
Conduct regular team meetings to keep communication open between management and front-line staff.
Client & Hospitality Leadership
Act as a primary liaison between Compass/Bon Appetit and client representatives on catering matters.
Maintain proactive, positive engagement with guests, clients, and executive stakeholders.
Lead executive floor catering presentation — ensuring displays are current, signage and labeling are accurate, and food is merchandised to standard.
Be physically present at major events to manage room flow, hospitality, and real-time client communication.
Resolve client and guest concerns swiftly, professionally, and to a service-recovery standard.
Financial & Administrative Accountability
Prepare and manage the annual catering budget; make sound business decisions on labor, product, and capital.
Conduct weekly inventory and ordering as assigned; maintain appropriate equipment, product, and décor inventories.
Partner with culinary leadership on quarterly menu refreshes reflecting seasonality and food trends.
Oversee planning and execution of external catering functions as required.
Compliance, Safety & Standards
Ensure all team members are trained in and follow food safety, sanitation, and HACCP standards.
Verify all catering staff hold required alcohol service certifications and adhere to responsible service standards.
Uphold OSHA, corporate, and client safety requirements across the portfolio.
Maintain professional appearance and conduct; model Compass standards in attendance, punctuality, and grooming
