Catering Operations Lead for High-Volume Events

Aramark; Worcester (MA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

401(k) plan

Parental leave

Job summary

Aramark is seeking a Catering Manager to develop and execute catering solutions, ensuring smooth delivery from event work orders to room service. You will lead a catering team, train staff, and drive revenue through strong client relationships and efficient operations.

The role emphasizes managing food and labor targets, executing high-volume events, and maintaining compliance with safety policies while delivering exceptional guest experiences.

Qualifications

• An approved catering qualification at diploma/degree level and 2–5 years industry experience, including 2 years in management.
• Bachelor's degree or equivalent experience.
• Strong hotel or restaurant background in high-volume operations.
• Proven people management skills with large teams.
• Passion for food and service, with ability to innovate.
• Knowledge of Food Hygiene/HACCP.
• Ability to work in diverse, pressurized environments with a client focus.
• Commercial awareness with budgeting experience and target achievement.
• Self-motivated and open to change.

Responsibilities

• Lead catering operations and ensure quality in planning and execution of events.
• Develop and maintain client relationships; deliver excellent service.
• Manage food and labor targets to meet revenue forecasts.
• Coordinate catering events of varying size, staffing, and scope.
• Ensure compliance with safety policies and wage/hour regulations.

Skills

Catering management

People management

Food safety HACCP

Budgeting experience

Client service orientation

High-volume hospitality

Event catering

Education

Bachelor's degree or equivalent

Diploma/degree in catering

Job description

Aramark is seeking a Catering Manager to develop and execute catering solutions, ensuring smooth delivery from event work orders to room service. You will lead a catering team, train staff, and drive revenue through strong client relationships and efficient operations.

The role emphasizes managing food and labor targets, executing high-volume events, and maintaining compliance with safety policies while delivering exceptional guest experiences.