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Vice President of Hospitality & Logistics - Main Event Caterers

Main Event Caterers

Arlington, VA

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JOB DETAILS
SALARY
$130,000–$150,000 Per Year
SKILLS
Beverages, Budgeting, Coaching, Continuous Improvement, Cook Dishes, Cost Control, Cross-Functional, Customer Experience, Dental Insurance, Equipment Maintenance/Repair, Event Management, Finance, Food Delivery, Food and Beverage Industry, Health Department, Health Insurance, Inventory Costs, Inventory Levels, Inventory Management, Laundry, Leadership, Loading/Unloading, Logistics, Logistics Management, Machining Operations, Maternal-Fetal Medicine, Mentoring, Negotiation Skills, OSHA, Operational Expenditure (OPEX), Operational Improvement, Operational Strategy, Operations Management, Order/Customer Fulfillment, Performance Analysis, Performance Metrics, Performance Reviews, Plan Meetings, Pricing, Procedure Implementation, Procurement Management, Production Support, Productivity Management, Purchasing/Procurement, Regulations, Rentals, Returns Processing, Sales, Sanitation, Systems Scalability, Team Building, Time Tracking, Transportation and Logistics, Truck Driver, Vehicle Fleets, Vendor/Supplier Management, Vendor/Supplier Relations, Vision Plan, Warehousing
LOCATION
Arlington, VA
POSTED
28 days ago
Benefits:
  • 401(k)
  • 401(k) matching
  • Competitive salary
  • Dental insurance
  • Free food & snacks
  • Health insurance
  • Paid time off
  • Vision insurance

Vice President of Hospitality & Logistics


Main Event Caterers (MEC) & Monumental Food (MF)


Position Overview
The Vice President of Hospitality & Logistics is a senior leadership role responsible for overseeing all operational logistics, warehouse management, transportation, and hospitality support functions across Main Event Caterers and Monumental Food.


This role works in close partnership with Culinary Leadership, the VP of Sales, and the Director of Hospitality & Staffing to ensure seamless execution from initial client planning through event delivery. The VP ensures that food, beverage, equipment, staffing, and logistics are aligned to deliver a consistent, high-quality client experience.


In addition to operational leadership, this role provides strategic oversight of warehouse systems, purchasing, vendor partnerships, compliance, and complex event logistics, ensuring the organization operates efficiently, safely, and at scale.


Key Responsibilities


1. Operations & Logistics Leadership
  • Oversee all warehouse, logistics, and event support functions for MEC and MF 
  • Ensure seamless coordination between Culinary, Sales, Finance, and Hospitality teams 
  • Drive execution excellence from kitchen production packing transport event execution 
  • Serve as the operational lead for high-profile or logistically complex events 
  • Develop and enforce SOPs across all logistics, warehouse, and transportation functions 

2. Cross-Functional Event Execution (Sales & Hospitality Alignment)
Partner closely with the VP of Sales to: 
    • Ensure event logistics align with client expectations, contracts, and proposals 
    • Provide operational input on feasibility, scalability, and execution strategy 
    • Ensure events are executed exactly as sold 
Collaborate with the Director of Hospitality & Staffing to: 
    • Align staffing models with event complexity and service style 
    • Ensure front-of-house teams are equipped and prepared for execution 
    • Maintain consistency in setup, service flow, and breakdown 
Participate in: 
    • Menu tastings, site visits, and event walk-throughs to ensure operational readiness 
    • Pre-event planning meetings to proactively solve logistical challenges 

3. Culinary Integration & Production Support
Partner closely with Executive Chef and Culinary Leadership on: 
    • Purchasing strategy and coordination (food, beverage, disposables, supplies) 
    • Production flow and readiness for load-out and execution timelines 
Oversee and standardize: 
    • Expo and packing operations for accuracy, organization, and efficiency 
    • Event packing systems (labeling, staging, checklists, quality control) 
    • Food transportation protocols (temperature control, handling, timing)
Ensure alignment between kitchen production and logistics to eliminate delays, errors, and waste 



4. Warehouse, Inventory & Fulfillment Operations
Provide strategic oversight of all warehouse functions, including: 
    • Inventory management (equipment, disposables, beverage, rentals) 
    • Order fulfillment, staging, and returns processes 
    • Space utilization and warehouse layout optimization 
Lead and manage: 
    • 2 Warehouse Managers (Ice Production/Supply + Inventory/Equipment) 
    • Warehouse staff and supervisors 
Design and implement: 
    • Efficient warehouse workflows to maximize accuracy and productivity 
    • Systems to maintain proper inventory levels for all event needs 
    • Real-time tracking and accountability systems 

5. Beverage Program Oversight
  • Direct oversight of Beverage Manager / Beverage Associate 
  • Ensure beverage program aligns with culinary offerings and brand standards 
  • Oversee sourcing, procurement, inventory, and cost controls 
  • Support beverage planning for events and ensure seamless integration into logistics and staffing 

6. Monumental Food Logistics & Delivery Operations
Oversee Monumental Food Manager and delivery operations, including: 
    • Driver scheduling, routing optimization, and dispatching 
    • Delivery execution, accuracy, and timeliness 
    • Packing, labeling, and presentation standards 
Ensure scalable systems are in place to support MF growth 



7. Fleet, Transportation & Driver Management
Oversee company fleet operations: 
    • Vehicle maintenance schedules and compliance 
    • Usage tracking and cost efficiency 
    • Driver certification, training, and safety compliance 
Ensure: 
    • Proper loading/unloading procedures 
    • Efficient routing and scheduling 
    • Safe and compliant transportation of food and equipment 

8. Purchasing & Vendor Management
Oversee purchasing for warehouse and logistics operations: 
    • Ensure best pricing, quality, and availability 
    • Align purchasing with Culinary and Finance goals 
Build and maintain strong vendor relationships: 
    • Negotiate pricing, rebates, and service agreements 
    • Ensure reliability and performance of suppliers 

9. Facilities, Sanitation & Compliance
Maintain compliance with all: 
    • OSHA regulations 
    • Local health department standards 
    • Safety and sanitation protocols 
Oversee: 
    • Dish machine operations and maintenance 
    • Laundry systems and linen processing 
Ensure safe, clean, and fully operational facilities at all times 



10. Financial & Cost Management
Manage warehouse, logistics, and delivery labor costs in alignment with budget 
Track and optimize: 
    • Cost per event and delivery 
    • Inventory usage and waste 
    • Fleet and operational expenses 
Partner with Finance to improve margins through operational efficiencies 



11. Leadership & Team Development
Lead, mentor, and develop: 
    • Warehouse Managers 
    • Beverage Manager 
    • Monumental Food Manager 
    • Warehouse, logistics, and driver teams 
Recruit and retain top talent 
Conduct performance evaluations and ongoing coaching 
Foster a culture of accountability, professionalism, and continuous improvement
 
Pay:
  • Base salary $130,000 - $150,000
  • Bonus structure available based on KPI's

About the Company

M

Main Event Caterers