Catering Operations Lead – Events & Service

Flagship Facility Services, Inc.; San Francisco (CA); On-site; USD 36,000 - 52,000; Full time

Benefits offered by this job

Weekdays Only

Snacks and meals provided

Medical, Dental, and Vision Insurance

13 paid holidays

401K with match

Vacation and Sick days

Job summary

Flagship Facility Services, Inc. is seeking a Catering Coordinator to serve as the host and liaison between the outsourced catering company and the organization. You will ensure food quality, safety, and timely service while supporting kitchen staff and attending to guest needs.

The role requires high school diploma or GED and at least 1 year in a high-volume food service or catering environment. On-site work with Monday–Friday shifts, excellent customer service, and adherence to health

Qualifications

• High school diploma or GED.
• Minimum 1 year experience in a high-volume food service operation or catering.
• Must have active Food Handlers Card.

Responsibilities

• Coordinates outsourced catering to ensure top food quality and safety.
• Reviews menus for accuracy, allergen awareness and menu variety.
• Creates food signage listing ingredients and allergens.
• Inspects dining stations for cleanliness and restocks as needed.
• Ensures on-time food setup and monitors stock levels.
• Keeps daily logs of food temperatures and shares with client weekly.
• Restocks utensils, plates, and supplies; transports with carts.
• Sets up/breaks down equipment for events; monitors caterers' sanitation.

Skills

Interpersonal

Organizational

Culinary Terms

Sense of Urgency

Verbal Skills

Multi-tasking

Customer Service

Professional Appearance

Safety & Sanitation

Problem Solving

Job description

Flagship Facility Services, Inc. is seeking a Catering Coordinator to serve as the host and liaison between the outsourced catering company and the organization. You will ensure food quality, safety, and timely service while supporting kitchen staff and attending to guest needs.

The role requires high school diploma or GED and at least 1 year in a high-volume food service or catering environment. On-site work with Monday–Friday shifts, excellent customer service, and adherence to health