Catering Event Coordinator - Dining Services (CS27-072)

Catering Event Coordinator - Dining Services

Salary: $45,580.00 - $48,000.00 Annually

Location: Edwardsville, IL

Job Type: Full Time

Organization: SIUE Dining Services

Opening Date: 09/29/2026

Closing Date: 10/13/2026 11:59 PM Central

Description

Catering Event Coordinator - Dining Services (CS27-072)

To build on a strong foundation of achievement and contribute to the realization of its ambitious institutional goals, Southern Illinois University Edwardsville (SIUE) invites applications for the position of Catering Event Coordinator - Dining Services (CS27-072).

As a premier metropolitan university, SIUE is committed to advancing social and economic mobility while shaping the workforce of the future. Grounded in a comprehensive, broad-based education and enriched by hands-on research opportunities, SIUE equips its students with the knowledge and skills needed to succeed in a global marketplace and positively impact their communities.

Why SIUE?

Employing more than 2,400 faculty and staff members, SIUE is one of the largest employers in the Metropolitan St. Louis area. A study by SIUE School of Business faculty shows the University has a $1.3 billion annual economic impact on the region. Each year, the University's presence generates almost 9,000 additional jobs and more than $250 million in labor income for the area.

What You Will Do

• The Department of Dining Services, within the Division of Student Affairs, is committed to providing high-quality dining and hospitality services that enhance the campus experience for students, faculty, staff, and guests.
• The Administrator III Catering Coordinator supports the successful day-to-day operation of SIUE Catering Services under the direction of the Associate Director of Catering and Hospitality.
• This position coordinates catering events across campus locations, assists with service planning, supervises assigned staff, ensures timely execution of events, and promotes excellent customer service standards.
• The position works collaboratively with culinary staff, event stakeholders, and Dining Services leadership to maintain efficient operations, uphold food safety and university policies, and contribute to revenue growth and customer satisfaction.
• 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.

FLSA: Exempt

Minimum Acceptable Qualifications

Minimum Acceptable Qualifications 1. High school diploma or equivalent. 2. Any one or combination totaling six (6) years (72 months) from the categories below: A. Coursework in business, dietetics, culinary arts, food science, nutrition, hospitality, hotel, catering, restaurant, or institutional management, or a closely related field as measured by the following conversion table or its proportional equivalent: 30 semester hours equals one (1) year (12 months) Associate's Degree (60 semester hours) equals eighteen months (18 months) 90 semester hours equals two (2) years (24 months) Bachelor's Degree (120 semester hours) equals three (3) years (36 months) B. Food service management work experience. Preferred Qualifications 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. Ability to obtain or already have Basset Certification