Catering Coordinator

About the role

The Catering Operations Coordinator reports to the Catering Manager and plays a key role in ensuring the smooth execution of catering events and operations. This position involves collaborating with various teams and departments to meet the highest standards of quality and efficiency.

Responsibilities

• Collaborate with Catering Manager and event clients to understand their event requirements, including menu selection, dietary restrictions, and special requests.
• Cooking and event planning: Coordinate with internal teams such as culinary, operations, and event sales to ensure seamless event planning and execution.
• Schedule and oversee event setup with Catering Manager, including equipment rentals, décor arrangements, and staffing requirements.
• Menu development and customization: Assist Catering Manager with menu development, and customization based on client preferences, seasonal trends, dietary preferences, and culinary innovations to enhance menu offerings.
• Logistics coordination: Coordinate logistics for catering events including equipment set up, elevator operations, and venue coordination.
• Timely delivery and set up: Ensure timely delivery and set up of catering equipment, food, and beverages.
• Inventory management: Assist Catering Manager with inventory management, including ordering supplies for events, tracking inventory levels, and managing vendor relationships.
• Staff supervision: Assist Catering Manager with training and supervising catering staff, including catering servers, bartenders, and kitchen staff.
• Client relations: Provide ongoing coaching and feedback to ensure high quality service and adherence to events operational standards. Serve as the primary point of contact for events clients throughout the catering process, addressing questions or concerns, resolving issues, and ensuring client satisfaction.
• Vendor management: Assist Catering Manager with development and implementation of event staffing schedules to meet the demands of catering events while optimizing labor costs.
• Compliance: Ensure compliance with food safety regulations, health codes, and licensing requirements at all times.
• Operational support: Partner with Catering Manager to implement and enforce standard operating procedures (SOP’s) to maintain steps of service, cleanliness, and safety standards in catering operations.
• Financial management: Ensure all payments are received and responsible for reaching out to guests with outstanding balances.

Qualifications

• Proven experience in catering operations, event planning, or hospitality management.
• Bachelor’s degree in hospitality management, culinary arts, or related field preferred.
• Certificate in Food Safety required (TIPS, Servsafe).
• Strong organizational skills with the ability to multitask and prioritize tasks effectively.
• Excellent communication and interpersonal skills, with a customer-focused approach.
• Proficiency in Microsoft and catering software, Caterease.
• Ability to work flexible hours, including evenings, weekends, holidays as required.
• Ability to lift, move, and set up tables, chairs, staging, and event equipment (often 50+ lbs).