Catering Events Lead (Coordinator II)

Aramark; Des Peres (MO); On-site; USD 40,000 - 50,000; Full time

Job summary

Aramark is seeking an Event Coordinator II to supervise and support planning catering events across central and satellite locations, ensuring brand standards and client satisfaction. This role emphasizes safety, staff coordination, and effective event delivery to meet varying sizes and complexities.

The position involves managing bookings, menu costing, staff coaching, and cross-department collaboration, while upholding sanitation and safety protocols at all times.

Qualifications

• Minimum of two years operational experience in a hotel/banquet setting required.
• Prior experience with booking of events preferred.

Responsibilities

• Develops and is accountable for a safety culture that creates a work environment where no one gets hurt.
• Directly supervises catering operations including such duties as coordination of staff and rental equipment, set-up, preparation, service, and breakdown of catered foods, beverages, and events of varying size and complexity.
• Booking events, selecting and costing menu items, and pricing as needed.
• Assists with hiring, coaching, and performance reviews.
• Coordinates activities with other internal departments.
• Participates in management team meetings.
• Collaborate with vendors and key service users within client organization.
• Facilitate external customer relations; represents Aramark and the client at all meetings and events.
• Ensures that appropriate sanitation, organization, and safety standards are met using checklists, hands-on supervision, and follow-up.
• Participates in all catering training programs; helps to develop and implement training programs for hourly, part-time, and student employees.
• Aid in implementation and adherence to all Aramark Catering initiatives and guidelines.

Skills

Event coordination

Operational experience

Job description

Aramark is seeking an Event Coordinator II to supervise and support planning catering events across central and satellite locations, ensuring brand standards and client satisfaction. This role emphasizes safety, staff coordination, and effective event delivery to meet varying sizes and complexities.

The position involves managing bookings, menu costing, staff coaching, and cross-department collaboration, while upholding sanitation and safety protocols at all times.