Catering Coordinator

Staff - Union

Job Category

CUPE 116

Job Profile

CUPE 116 Salaried - Catering Coordinator-Food Serv

Job Title

Catering Coordinator - Sage (Regular Full Time)

Department

Full Service Restaurants & Catering I Assistant Manager I UBC Food Services I Student Housing and Community Services

Compensation Range

$4, $5,227.00 CAD Monthly

Posting End Date

November 25, 2025

Note: Applications will be accepted until 11:59 PM on the Posting End Date.

Job End Date

January 15, 2027

• This posting is for a leave replacement from January 19, 2026 to January 17, 2027.
• The salaried wage, inclusive of a 1% wage differential, is $4862 - $5279.

At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career.

Job Summary

To promote and sell Sage Catering services. To plan and coordinate on-site catered events, supervise catering workers, perform related administrative duties.

Organizational Status

Reporting to the Sage Manager, works closely with Commissary Chef, Sage Catering. Publicly represents Sage Catering, UBC Food Services with UBC department representatives and off campus clients.

Work Performed

1. Meeting with potential customers and existing customer base to introduce and sell Sage Catering services. Having follow-up meetings as required.

1. Advising customers on appropriate menu options, sequence of service and budget alternatives.

2. Advising customers on appropriate menu options, sequence of service and budget alternatives.

3. Preparing catering contracts for clients with proprietary software program.

4. Ordering related rental equipment, submitting staff requirements for each event and preparing floor plans, table set-ups and buffet layouts.

5. Supervising and coordinating workload of up to twenty (20) employees. Ensuring employees meet Sage Catering customer service standards.

6. Supervising and participating in on-site set-up, service and tear down of events.

7. Training catering workers. Following up on training to ensure an understanding of the material covered and recommending training requirements to Manager, Sage.

8. Ensuring the quality of service and product is up to department standards. Taking action with production or service and making recommendations as required.

9. Suggesting menu alternatives ongoing basis.

10. Participating in related day to day office administrative duties, including but not limited to answering telephones, record keeping, filing, performing basic calculations, typing correspondence and inventory.

11. Promoting Sage catering products, services and specials via brochures, point-of-sale materials, website, and posters on desktop publishing programs. Circulating advertising materials and coordinating promotional mail outs to customer base as required.

12. Arranging for feedback from client on events and following up on customer complaints and concerns.

13. Contacting employees for coverage of last minute vacancies of shifts.

14. Monitoring and ensuring safety standards are adhered to at all times.

15. Relief of Sage food service workers and office staff as required.

16. Performing other related tasks.

Consequence of Error/Judgement

Position reports to Manager, Sage. Inaccurate judgment could impact the credibility of the department and could have a direct result on sales. Poor decisions as a supervisor could result in poor quality of food and service with an impact on sales of an ancillary department.

Supervision Received

This position works independently and reports to the Manager, Sage.

Supervision Given

Supervises up to 20 food service workers.

Minimum Qualifications

High school graduation, completion of Food Service Management course, FoodSafe level 1 certificate and a minimum four years of related experience

• Willingness to respect diverse perspectives, including perspectives in conflict with one's own

• Demonstrates a commitment to enhancing one's own awareness, knowledge, and skills related to equity, diversity, and inclusion

Preferred Qualifications

High School graduation and Food Safe Level 1 Certificate. Food Service Management course.

Serving It Right required.4 years relevant experience. Two years experience in a catering sales/coordinator related position from a hotel banquet or convention facility. Effective oral and written communication, organizational abilities, supervisory skills, presentation techniques and interpersonal skills. Ability to work independently, sell and market a product line, coordinate various projects and meet deadlines. Must be able to work flexible hours. Ability to type 30 wpm. Computer experience and proficiency required word, excel, outlook and desktop publishing.