Catering Operations Lead - Events & Team Safety

Aramark; New York (NY); Hybrid; USD 39.000 - 44.000; Vollzeit

Zusammenfassung

Aramark is seeking a Catering Service Worker Lead in the United States to supervise planning and execution of catering events in central and satellite locations. You will ensure adherence to brand standards and initiatives while coordinating staff, events, and safety requirements.

The role requires at least two years of operational experience in hotel/banquet settings, and involves hands-on leadership, event pricing, and collaboration with internal departments and vendors.

Qualifikationen

• Minimum of two years operational experience in a hotel/banquet setting required.
• Prior experience with booking of events preferred.
• Role may include physical demands such as lifting, bending, pushing, pulling, and extended walking/standing.
• Uniforms and/or PPE may be required.

Aufgaben

• Develops and is accountable for a safety culture to create a work environment where no one gets hurt.
• Directly supervises catering operations including staff coordination, rental equipment setup, 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 and vendors; participates in management team meetings.
• Represents Aramark and the client at meetings and events to external customers.
• Ensures sanitation, organization, and safety standards using checklists and hands-on supervision.

Kenntnisse

Operational experience

Event booking experience

Jobbeschreibung

Aramark is seeking a Catering Service Worker Lead in the United States to supervise planning and execution of catering events in central and satellite locations. You will ensure adherence to brand standards and initiatives while coordinating staff, events, and safety requirements.

The role requires at least two years of operational experience in hotel/banquet settings, and involves hands-on leadership, event pricing, and collaboration with internal departments and vendors.