Catering Operations Lead (Events & Safety)

Aramark Corporation; Cleveland (OH); On-site; USD 28,000 - 30,000; Full time

Job summary

Aramark is seeking a Catering Service Worker Lead to supervise planning and execution of catering events at central and satellite locations. The role ensures adherence to brand standards and company initiatives in a fast-paced environment.

The candidate will manage event bookings, menu costing, staff coordination, and client relations while contributing to safety and sanitation programs across multiple sites.

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 coordination of staff and rental equipment, setup, preparation, service, and breakdown of catered foods, beverages, and events of varying size and complexity.
• Booking of events, selecting and costing menu items, and pricing as needed.
• Assists with hiring, discipline, and performance reviews.
• Coordinates activities with other internal departments; participates in management team meetings; interfaces with vendors and key service users within client organization.
• Facilitate external customer relations; represents Aramark and the client at meetings and events.
• Ensures sanitation, organization, and safety standards with checklists and supervision.
• Participates in catering training programs and helps develop training for hourly staff.
• Aid in implementation of Aramark OpX Catering initiatives and guidelines.

Skills

Operational experience

Booking of events

Job description

Aramark is seeking a Catering Service Worker Lead to supervise planning and execution of catering events at central and satellite locations. The role ensures adherence to brand standards and company initiatives in a fast-paced environment.

The candidate will manage event bookings, menu costing, staff coordination, and client relations while contributing to safety and sanitation programs across multiple sites.