Catering Operations Supervisor — Hands-on Delivery & Service

DineAmic Group; Chicago (IL); On-site; USD 52,000 - 65,000; Full time

Benefits offered by this job

401K + Match

Company-paid Employee Assistance Plan

Food & Beverage Discounts

Job summary

DineAmic Hospitality is seeking a Catering Supervisor to coordinate order fulfillment for tenants, offices, homes, and event locations. You will verify orders, organize supplies and equipment, complete deliveries, and support setup, guest service, and breakdown.

This hands-on role requires attention to detail, strong organization and communication, responsive guest service, and the ability to adapt to changing priorities while collaborating with culinary, management, and private event sales

Qualifications

• Previous catering/banquet experience preferred.
• Experience coordinating orders, deliveries, or service logistics preferred.
• Food safety certification or ability to obtain it within timeframe.

Responsibilities

• Review order details, timelines, delivery instructions, and service needs with management and private event sales.
• Coordinate with culinary teams to confirm quantities, packaging, dietary requirements, and completion times.
• Verify order accuracy; stage food, beverages, supplies, and equipment for delivery.
• Provide training, task direction, and support to employees assisting with fulfillment.
• Coordinate and complete deliveries, set up displays, respond to guest needs, and manage breakdown.

Skills

Attention to detail

Organization

Communication

Guest service

Prioritization

Collaboration

Education

Food safety certification

Tools

POS systems

Computer skills

Job description

DineAmic Hospitality is seeking a Catering Supervisor to coordinate order fulfillment for tenants, offices, homes, and event locations. You will verify orders, organize supplies and equipment, complete deliveries, and support setup, guest service, and breakdown.

This hands-on role requires attention to detail, strong organization and communication, responsive guest service, and the ability to adapt to changing priorities while collaborating with culinary, management, and private event sales