Position Summary

 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/turnoverProcesses invoicing and paperwork providing necessary information and details to customers and internal accounts payable team. Ensures accuracy and proper allocation of costsManages 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 neededProvides oversight of catering requests and ensures quality service and delivery by monitoring request and execution with vendor and teamCollaborates and trouble-shoots problems with other team members, vendors and management in support of customers/teamFosters and builds positive relationships with customers in all functions at all levels and communicates effectively and proactively, as neededEnsures 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 groupsMaintains excellent knowledge of office space (with focus on meeting/event space for catering), and building and Deloitte protocols, policies and proceduresAdds value to customer experience through critical thinking, anticipating needs and offering additional One Team services/support, if appropriateMaintains knowledge and uses departmental software, as requiredCross-trains in other department services areas to provide back-up support as needed Trains and mentors other team members (e.g. new hires) as requestedPerform 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 requiredMinimum 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 skillsExcellent written and verbal communication and interpersonal skillsConfident, professional presence, and positive demeanor Professional maturity and ability to interact with all levels of professionalsExcellent quality-conscious customer service skillsAbility to use tact and diplomacy in resolving problematic situationsProfessional agility and ability to handle multiple priorities with an appropriate sense of urgencyExcellent judgment and decision-making skillsCritical thinking and ability to anticipate needsHighly motivated and excellent teaming skillsAbility to work occasional overtimeMust 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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