Catering Operations Lead - Events & Safety

Aramark; Draper (UT); On-site; USD 42,000 - 60,000; Full time

Job summary

Aramark is seeking a Catering Service Worker Lead to supervise and support planning catering events across central and satellite locations. The role ensures brand standards and initiatives are consistently achieved.

The position involves directing staff during event setup, service, and breakdown, managing safety checklists, and partnering with departments and vendors to deliver exceptional food service. Training and adherence to OpX guidelines are emphasized.

Qualifications

• Must have at least two years of operational experience in a hotel/banquet setting.
• Experience with booking of events is 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, rental equipment, set-up, preparation, service, and breakdown of catered events.
• 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 and interfaces with vendors and key service users.
• Represents Aramark at meetings and events and manages external customer relations.
• Ensures sanitation, organization, and safety standards via checklists and supervision.
• Participates in catering training programs and helps develop training for hourly, part-time, and student employees.
• Aids in implementation and adherence to Aramark OpX Catering initiatives.

Skills

Operational experience

Event booking experience

Job description

Aramark is seeking a Catering Service Worker Lead to supervise and support planning catering events across central and satellite locations. The role ensures brand standards and initiatives are consistently achieved.

The position involves directing staff during event setup, service, and breakdown, managing safety checklists, and partnering with departments and vendors to deliver exceptional food service. Training and adherence to OpX guidelines are emphasized.