Catering Supervisor

At Marymount University, we believe meaningful work happens when talented people come together with shared purpose. We serve not only our students—but one another—creating a culture where teamwork, adaptability, and resilience are part of everyday practice,

Located in Arlington, Virginia, just minutes from Washington, D.C., Marymount offers a dynamic and forward-looking environment where innovation is encouraged and flexibility is valued. We understand that higher education is evolving, and we embrace change with creativity, responsiveness, and a solutions-oriented mindset.

Our faculty and staff thrive in a community that prioritizes communication, cross-functional collaboration, and service-driven leadership. Whether working directly with students or supporting them behind the scenes, every role contributes to a shared mission: helping students grow, succeed, and lead with purpose and confidence.

The Catering Supervisor provides supervision for catering services to ensure client satisfaction and retention. The Catering Supervisor is responsible for executing catered events for both external clients and University departments. The Catering Supervisor will manage and lead a team of staff and student employees, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. This position contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

• →Oversees catered events at the University
• →Directs daily operations of catering services including waited table service, bars, continuous break stations and buffet lines
• →Plans, advises and assists with menu options and selection and provides food, beverage and facilities quotes for special services or sales
• →Works with the Retail Operations Manager, chefs and management team to create nutritious and top-quality food options for external and internal clients
• →Ensures the quality of catering operations, including dishware, linens, food and beverage items, preparing alcoholic beverages to standards, complying with all sanitation guidelines and maintaining area in accordance with state health standards
• →Apprises manager of any potential problems and assists with resolution of issues
• →Ensures compliance with all federal, state and local regulations, policies and procedures (e.g., quality assurance, safety, operations, personnel)
• →Establishes a safe work environment for employees by providing safety-related training and equipment maintenance
• →Manages the budget by controlling costs (e.g., labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary
• →Maintains excellent relationships with the clients

• →Manages, trains, and develops staff
• →Performs other duties as assigned

• →None

• 1 to 3 years of food and event service experience
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
• Strong leadership and communication skills
• Financial experience and business acumen skills
• Computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet
• Associate’s degree is preferred