Catering Coordinator

Flagship Facility Services, Inc.•San Francisco, CA

12d

About The Position

The Catering Coordinator represents the company as a host/hostess and serves as the liaison between the outsourced catering company and the organization. This role provides frontline customer service, supports kitchen staff with guests’ special needs, and prepares the dining area for food service. The coordinator monitors on-site catering events to ensure the vendor meets client standards for food quality, food safety, and service, and interacts with international employees, vendors, and high-profile clients. The position coordinates outsourced catering, reviews menus and allergen information, prepares food signage, maintains and restocks dining and service areas, and ensures food is set up on time and remains available throughout service. It also includes monitoring and logging food and equipment temperatures, transporting and setting up catering supplies and equipment, and overseeing caterer cleaning and sanitation practices. The work takes place in a fast-paced kitchen environment with a high sense of urgency and moderate to high noise. The role may involve exposure to soap and cleaning solutions and slippery or uneven surfaces. The schedule is Monday through Friday, 7:00 a.m. to 3:30 p.m., with no weekends.

Requirements

High school diploma or GED.
At least one year of experience in a high-volume food service operation and/or catering.
Maintain an active Food Handlers Card as required by the local Health Department.
Interpersonal and organizational skills.
Basic understanding of culinary terms.
Sense of urgency and ability to multitask.
Excellent verbal and customer service skills.
Professional appearance.
Ability to move safely throughout the café and kitchen.
Knowledge of workplace safety and sanitation.
Basic problem-solving skills.
Ability to wipe down tables and booth seats and pick up debris from floors.
Ability to lift 10–50 pounds and occasionally assist with moving equipment.
Ability to perform repetitive hand motions while carrying food containers and using loaded and unloaded carts.
Ability to stand, walk, bend, twist, balance, stoop, and climb as needed.
Close vision; the physical requirements also include distance vision, depth perception, and the ability to adjust focus.
Authorized to work in the U.S.

Responsibilities

Coordinate outsourced catering services to ensure food quality, menu selection, and food safety.
Review catering menus for accuracy, allergen awareness, and a diverse variety of foods.
Create and display food signage listing ingredients and allergens using Microsoft Publisher.
Inspect dining room service stations for cleanliness and neatness and restock food and condiment stations while avoiding contamination.
Ensure food setup is delivered on time and ready for service.
Monitor food levels to ensure products remain available throughout service.
Monitor food time and temperature according to ServSafe specifications.
Log food and equipment temperatures daily and email the log to the client every Friday.
Stock and restock utensils, plates, and glasses in the service area.
Use carts to transport utensils, glassware, plates, and food.
Set up and break down equipment for catering events.
Monitor caterers to ensure they properly clean and sanitize work areas and service equipment.
Provide customer service, host guests, and accommodate guests’ special needs.
Prepare the dining area for food service, including setting and bussing tables and maintaining dining-area cleanliness.