Catering Event Coordinator - Dining Services (CS27-072)

Southern Illinois University Edwardsville•Edwardsville, IL

13d•Onsite

About The Position

Southern Illinois University Edwardsville (SIUE) is seeking a Catering Event Coordinator for its Dining Services department. This role supports the Associate Director of Catering and Hospitality in managing daily catering operations. The coordinator will be responsible for coordinating events across campus, assisting with service planning, supervising staff, ensuring timely event execution, and upholding high customer service standards. This position involves collaboration with culinary staff, event stakeholders, and leadership to maintain efficient operations, ensure food safety and policy compliance, and contribute to revenue growth and customer satisfaction.

Requirements

High school diploma or equivalent.
Six (6) years (72 months) of coursework in business, dietetics, culinary arts, food science, nutrition, hospitality, hotel, catering, restaurant, or institutional management, or a closely related field (with a conversion table provided for degree equivalents), OR six (6) years of food service management work experience.
Ability to obtain or already have Basset Certification.

Nice To Haves

Bachelor's degree in food service administration, institutional food services, dietetics, marketing, business administration or related field.
Two years' experience in event planning within a catering setting, food service management, and direct supervision in a catering atmosphere.
Resourcefulness in meeting a variety of challenges in customer service, employee training, project management and efficient management of a service institution.
Ability to produce results working as part of a team.
Ability to organize and prioritize, plan work schedules, and assign duties.
Ability to read, understand, follow and enforce sanitation, HACCP and safety procedures.
Excellent interpersonal skills, flexibility, customer service skills.
Basic computer knowledge.
Ability to keep accurate records.
Analytical and oral/written communication skills, including the ability to write clear and effective correspondence, reports, evaluations, training manuals and other materials.

Responsibilities

Assist with the execution and administration of SIUE’s catering operations, ensuring alignment with institutional policies, industry standards, and best practices.
Assist with all aspects of catering logistics, including setup, service execution, and post-event evaluations, to enhance operational efficiency and service quality.
Serve as a liaison for Dining Services Catering division with university departments, student organizations, and external partners, providing guidance on event planning, menu development, budget considerations, and logistical coordination as required.
Assist with financial management, analyzing cost structures, labor allocation, and revenue generation to maintain fiscal sustainability while ensuring compliance with university financial protocols and state regulations.
Ensure adherence to Illinois Department of Public Health (IDPH) regulations, university food safety policies, and liquor licensing requirements while maintaining high service and safety standards.
Collaborate with the Associate Director of Catering and Hospitality and the Executive Chef on menu development, incorporating industry trends, client feedback, and sustainability initiatives to enhance catering offerings.
Supervise catering staff recruitment, training, and professional development, fostering a culture of accountability, efficiency, and service excellence.
Partner with university departments and external vendors to enhance catering services, identify new revenue opportunities, and support SIUE’s mission of student engagement and community enrichment.