Who We Are:
University of Maryland Eastern Shore
Thompson Hospitality is the nation’s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:
- Purpose
- Give back to our communities
- Celebrate diversity
- People
- Do the right thing
- Treat people the way you want to be treated
- Always do your best
- Be accountable for our actions
- Performance
- Serve the highest quality food
- Provide world-class service
- Maintain flexibility to better serve our clients
- Develop and implement a strategic catering plan, aligning with organizational goals, target markets, pricing strategies, and promotions to boost catering business growth.
- Cultivate strong client relationships via effective communication, understanding needs, and ensuring client satisfaction throughout the catering process.
- Customize catering menus for various events while maintaining high-quality food presentation and taste.
- Coordinate all aspects of catering events, including logistics, staffing, and ensuring seamless execution.
- Manage the catering budget efficiently, monitor financial performance, and make data-driven decisions for enhanced profitability and efficiency.
- Bachelor’s degree in relevant field.
- 2 – 5 years catering/event management experience.
- Expertise in menu diversity and cost-effective food presentation.
- Strong interpersonal and leadership skills.
- Proficient in budget management and vendor negotiation.
- Previous experience in a college or university dining facility is preferred.
Job Type: Full-time
Weekly day range:
- Monday to Friday
- Weekends as needed
Work Location: In person