Catering Coordinator

Flagship Facility Services•San Francisco, CA

11d

About The Position

The Catering Coordinator serves as a host or hostess for customers and acts as the direct liaison between the outsourced catering company and the organization. The role provides frontline customer service, supports kitchen staff with guests’ special needs, and monitors catering events to ensure the vendor meets client standards for food quality, food safety, and service. The position involves interaction with international employees, vendors, and high-profile clients. The coordinator helps prepare and maintain the dining area by inspecting service stations and tables, restocking supplies, setting and bussing tables, taking orders, and ensuring the area is ready for food service. The role also coordinates catering service, checks menus and allergen information, monitors food levels and temperatures, maintains daily temperature logs, and oversees caterer cleanup and sanitation. This position pays $32.00 per hour and is scheduled Monday through Friday, 7:00 a.m. to 3:30 p.m., with no weekends. The work takes place in a fast-paced kitchen environment with moderate to high noise, potential exposure to soap and cleaning solutions, and possible slippery or uneven surfaces. Some lifting of 10–50 pounds and occasional assistance moving equipment are required.

Requirements

High school diploma or GED.
At least 1 year of experience in a high-volume food service operation and/or catering.
Must have and 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.
Excellent verbal skills.
Ability to multitask.
Excellent customer service skills.
Professional appearance.
Ability to move safely throughout the café and kitchen.
Ability to wipe down tables and booth seats and pick up floor debris.
Knowledge of workplace safety and sanitation.
Basic problem-solving skills.
Ability to perform required physical tasks, including standing, walking, bending or twisting, balancing, repetitive hand motions, and occasional lifting of up to 50 pounds.
Close vision; the job also requires distance vision, depth perception, and the ability to adjust focus.
Authorized to work in the U.S.

Responsibilities

Coordinate outsourced catering services to ensure high food quality, appropriate menu selections, and food safety.
Review catering menus for accuracy, allergen awareness, and variety.
Create and display food signage listing ingredients and allergens using Microsoft Publisher.
Inspect dining room service stations for cleanliness and neatness; restock food and condiment stations while avoiding contamination.
Ensure food setup is delivered on time and ready for service.
Monitor food levels so 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 work areas and service equipment are properly cleaned and sanitized.
Inspect and maintain dining areas, set and bus tables, take orders, and ensure the dining area is ready for food service.
Provide customer service and support kitchen staff in accommodating guests’ special needs.