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Sr. CATERING COORDINATOR

Position summary

As part of the Operations Team, the One Team Catering Coordinator provides daily catering support for meetings and events to a varied group of professionals in a large corporate office environment. Through commitment to outstanding customer-centric service levels, the Catering Coordinator ensures high-level catering support according to local and national standards.

With the assistance of other hospitality team members, the catering coordinator provides end-to-end support, either taking direction on catering needs from the event coordinator/planner (if role exists in office) or working directly with the customer for menu planning and execution. They are subject matter experts and can offer insight into recommendations for menu planning and execution of catering. They coordinate day-of execution, leveraging team members or vendors, as required. This necessitates skilled teaming and communication skills. To ensure that customers' requests and expectations are met, they communicate with customers to understand requirements, analyze needs of request, and ensure timeliness and accuracy of execution. Furthermore, the role works to add value to the customer's experience through critical thinking, anticipating needs, and offering additional services and/or support, if appropriate.

Recruiting for this role ends on 6/16/2025

Primary deliverables include: ensuring efficient and effective catering services; teaming and coordinating with team members and vendors to ensure timely resolution of any service challenges; and serving as the expert to customers and team for all catering services.

Responsibilities

+ Manages catering requests and oversees execution of service (under direction of event coordinator/planner or hospitality supervisor, if exists for office) in coordination with team and vendors, as applicable

+ Effectively manages requests; assesses needs, secures all necessary details, provides recommendations/menu planning (in absence of event coordinator/planner for key/larger meetings) based on parameters of request/budget, recommends or chooses best vendor option (based on customer preference) and communicates with customers to manage expectations

+ Works directly with vendors to order food/services (compliant with building/firm polices)

+ Communicates details to the team/vendor for set-up/turnover

+ Processes invoicing and paperwork providing necessary information and details to customers and internal accounts payable team. Ensures accuracy and proper allocation of costs

+ Manages vendor relationships; on-boards new vendors and provides details on space and building/Deloitte processes and protocols; regularly performs quality control/assessment of services and food. Provides feedback on quality/execution based on customer and team feedback. Escalates issues when needed

+ Provides oversight of catering requests and ensures quality service and delivery by monitoring request and execution with vendor and team

+ Collaborates and trouble-shoots problems with other team members, vendors and management in support of customers/team

+ Fosters and builds positive relationships with customers in all functions at all levels and communicates effectively and proactively, as needed

+ Ensures excellent working knowledge of department services, catering services, menu planning (including current food trends, food allergies, and dietary practices), vendor capabilities, key office daily meetings and events, leadership and key groups

+ Maintains excellent knowledge of office space (with focus on meeting/event space for catering), and building and Deloitte protocols, policies and procedures

+ Adds value to customer experience through critical thinking, anticipating needs and offering additional One Team services/support, if appropriate

+ Maintains knowledge and uses departmental software, as required

+ Cross-trains in other department services areas to provide back-up support as needed

+ Trains and mentors other team members (e.g. new hires) as requested

+ Perform other tasks and special projects as required or as assigned by management team

Qualifications

+ Associate's or bachelor's degree preferred; minimum high-school diploma required

+ Minimum of 3 years of related catering or office support experience preferably in a corporate, hospitality, service-oriented or customer-centric environment

+ Excellent technical experience including strong Microsoft Office skills

+ Excellent written and verbal communication and interpersonal skills

+ Confident, professional presence, and positive demeanor

+ Professional maturity and ability to interact with all levels of professionals

+ Excellent quality-conscious customer service skills

+ Ability to use tact and diplomacy in resolving problematic situations

+ Professional agility and ability to handle multiple priorities with an appropriate sense of urgency

+ Excellent judgment and decision-making skills

+ Critical thinking and ability to anticipate needs

+ Highly motivated and excellent teaming skills

+ Ability to work occasional overtime

+ Must be willing to be trained in all functional areas

Information for applicants with a need for accommodation: https://www2.deloitte.com/us/en/pages/careers/articles/join-deloitte-assistance-for-disabled-applicants.html

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All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability or protected veteran status, or any other legally protected basis, in accordance with applicable law.