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Private Catering Jobs in Reston, VA (NOW HIRING)

Elizabeth's

Executive Chef

Washington, DC · On-site

$110K - $120K/yr

These events are typically short plated corporate dinners or intimate private dinners. Average guest counts range from 8 people to 40 for our usual catered plated dinners, and the majority of ...

Elizabeth's

Executive Chef

Washington, DC · On-site

$110K - $120K/yr

These events are typically short plated corporate dinners or intimate private dinners. Average guest counts range from 8 people to 40 for our usual catered plated dinners, and the majority of ...

Meriwether Godsey, Inc.

Chef de Cuisine

Washington, DC · On-site

$70K - $75K/yr

... end catering at a beautiful private school in Northwest Washington, DC What the Chef de Cuisine will do: * Play an integral role in daily food production, typically 80% hands-on and 20 ...

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Coma Coffee Roasters

Executive Chef

Washington, DC · On-site

$100 - $120/hr

These events are typically short plated corporate dinners or intimate private dinners. Average guest counts range from 8 people to 40 for our usual catered plated dinners, and the majority of ...

Villagio Hospitality Group

EE - Sous Chef

Manassas, VA · On-site

$60 - $67/hr

... Catering, part of Villagio Hospitality Group, delivers exceptional culinary experiences for weddings, corporate events, and private gatherings. We pride ourselves on high-quality food, seamless ...

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All JobsPrivate Catering JobsPrivate Catering Jobs in Reston, VA

Private Catering information

What is a private catering?

A private catering job involves preparing and serving food for exclusive events such as weddings, parties, corporate gatherings, or intimate dinners. Caterers work closely with clients to customize menus, accommodate dietary preferences, and ensure a seamless dining experience. Responsibilities can include cooking, serving, setting up dining areas, and cleaning up afterward. Private catering professionals may work independently or as part of a catering company, offering a tailored and high-quality food service.

What are the key skills and qualifications needed to thrive in private catering, and why are they important?

To thrive in Private Catering, you should possess strong culinary skills, organizational abilities, and experience in menu planning or event coordination, often supported by relevant culinary certificates or hospitality training. Familiarity with food safety regulations, kitchen equipment, and inventory management systems is typically required. Exceptional communication, time management, and problem-solving abilities are valuable soft skills, as is the capacity to remain calm under pressure. These competencies ensure high-quality service, client satisfaction, and successful execution of tailored catering events.

What does a typical workday look like for someone in private catering?

A typical workday in Private Catering involves preparing customized menus, sourcing fresh ingredients, coordinating with clients to finalize event details, and ensuring timely setup and service at various venues. You may also manage a team, oversee food safety practices, and handle last-minute changes or special requests. Collaboration with event planners, servers, and sometimes vendors is common to ensure seamless event execution. Flexibility is essential, as hours can vary based on event schedules, client availability, and seasonal demand. This role offers a dynamic, hands-on work environment that combines culinary expertise with client interaction.

What are popular job titles related to Private Catering jobs in Reston, VA?

For Private Catering jobs in Reston, VA, the most frequently searched job titles are:

What job categories do people searching Private Catering jobs in Reston, VA look for?

The top searched job categories for Private Catering jobs in Reston, VA are:

What cities near Reston, VA are hiring for Private Catering jobs?

Cities near Reston, VA with the most Private Catering job openings:

Private Catering jobs near you
Infographic showing various Private Catering job openings in Reston, VA as of August 2026, with employment types broken down into 1% As Needed, 71% Full Time, 19% Part Time, 1% Temporary, and 8% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution.

Area Director of Catering- Crowne Plaza Crystal City and Holiday Inn National Airport

B.F. Saul Company Hospitality Group

Arlington, VA • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 7 days ago

Job description

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! 

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with B. F. Saul Company Hospitality Group!

This position as an Area Director of Catering is responsible for the overall effectiveness of the catering departments for our Crowne Plaza Crystal City and Holiday Inn National Airport hotels. This position will serve as a senior-level catering professional reporting to the Area Director of Sales. The role is intended to support the expansion of catering and event bookings as additional meeting and event space becomes available. Suited for an experienced, market-savvy individual with a background in catering sales and hospitality who can proactively drive business and identify new business opportunities. This position will play a critical role in accelerating booking efforts.

B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our "One Team!" values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

Responsibilities
  • Sales/Revenue Maximization:   Responsible for achieving catering revenue goals through food, beverage, room rental and audio visual sales by proactive sales calls, maximizing space potential and maximizing food and beverage minimums. Consistently pursues up-selling opportunities to maximize revenue potential.  Achieves business revenue goals by developing, building and maintaining excellent client relationships through community involvement, local visitors' bureau, bridal organizations, charity events and cultivating client database. Uses expertise to advise and implement changes to catering operations based on sales and client comments.
 
  • Cost Control:  Responsible for management of catering expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.  Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment.  Assists with the preparation and management of the department budget.  Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.  
 
  • People Management:  Responsible for interviewing, hiring, coaching, discipline and development of all catering sales employees.  Evaluates staff performance and takes appropriate corrective action as needed to hold employees accountable.  Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees. 
 
  • Guest Service:  Accountable for client satisfaction by ensuring catering service standards are met and clients' needs are responded to in a timely manner.   Ensures effective communication of client needs from catering to appropriate operational departments.  Resolves clients' complaints and concerns in courteous and friendly manner, focuses on service recovery when applicable.  Works side by side with staff to train and model appropriate guest service standards.  
 
  • Technical Acumen:  Responsible for utilizing sales and catering tools/systems to accurately identify, report, forecast and communicate sales data.  Ensures integrity of sales data by documenting information in Delphi on a daily basis.  Utilizes sales tools, and other market intelligence.
 
  • Training:  Responsible for ongoing training of all catering employees and ensuring training records are maintained.  Analyzes quality issues, identifies training needs and ensures implementation to improve results.  Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies.  Ensures all B. F. Saul Company Hospitality Group, brand, and department specific training requirements are met.  
 
  • Safety/Risk Management:  Support catering operations to maintain standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.   Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/employee incidents. 
 
  • Self/Workload Management:  Responsible for effective self/workload management.  Demonstrates clear written and verbal communication skills.  Promotes collaboration and positive, professional work environment.  Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication and proactive planning. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.
Qualifications
  • Education: High school diploma or GED required.  College degree or equivalent experience required.  Membership in catering and event organizations such as NACE and/or MPI is desired. Basic Microsoft Office and  Delphi experience also desired.
 
  • Experience/Knowledge/Skills/Abilities: 3+ three years of catering sales experience required with a minimum of 1 year managing direct reports preferred.  Heavy emphasis in sales with knowledge of food and beverage operations. Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.  Must be able to manage multiple priorities in a fast-paced environment.
 
  • Physical Requirements: Ability to lift, push, and pull up to 20 pounds on an occasional basis.
Benefits:
  • Well-Being Benefits:
  • Health Insurance
  • Dental & Vision Insurance
  • Short & Long Term Disability
  • Vacation Policy
  • Incentive Eligible
 
  • Long Term Planning:
  • 401(k) Retirement Program
  • Paid Life Insurance
  • Tuition Reimbursement
 
  • Team Member Programs:
  • Our Big 3 Mission Statement Leaders of the Month/Year
  • Annual Performance Appraisals and Wage Increase Opportunities
  • Annual Team Member Banquets
  • Annual Team Member Engagement Survey
  • Discounted Room Rates for Team Members, Family and Friends
  • Complimentary Parking
  • Weekly Payroll
$90,000 - $95,000 a year
Minimum and maximum wage or salary for the position

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held.  Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more. 

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

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