Catering Operations Lead — Events

Aramark; New York (NY); Presencial; USD 39.000 - 44.000; Tempo integral

Resumo da vaga

Aramark in New York is seeking a Catering Service Worker Lead to supervise catering operations across central and satellite locations, ensuring brand standards and service quality for events of varying sizes. You will coordinate staff, rental equipment, setup, service and breakdown, while handling event bookings, menu costing, and pricing.

The role requires at least two years of operational experience in hotel/banquet settings and offers opportunities to lead training and work with clients and

Qualificações

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

Responsabilidades

• Develops and maintains a safety culture and leads catering operations including staff coordination, rental equipment, set-up, service and breakdown of catered foods and events of varying size and complexity.
• Books events, selects and costs menu items, and prices as needed.
• Assists with hiring, discipline, and performance reviews.
• Coordinates activities with other internal departments; participates in management team meetings; interfaces with vendors and client organizations.
• Facilitates external customer relations; represents Aramark and the client at meetings and events.
• Ensures sanitation, organization, and safety standards are met through checklists and hands-on supervision.
• Participates in catering training programs; helps develop training for hourly, part-time, and student employees.
• Aid in implementation and adherence to Aramark OpX Catering initiatives and guidelines.

Conhecimentos

Staff supervision

Operational experience

Event booking

Descrição da vaga

Aramark in New York is seeking a Catering Service Worker Lead to supervise catering operations across central and satellite locations, ensuring brand standards and service quality for events of varying sizes. You will coordinate staff, rental equipment, setup, service and breakdown, while handling event bookings, menu costing, and pricing.

The role requires at least two years of operational experience in hotel/banquet settings and offers opportunities to lead training and work with clients and