Marketing, Communications

Job Description

The Marketing, Communications & Catering Manager is responsible for developing and executing marketing initiatives, managing internal communications, and overseeing the planning, coordination, and successful execution of catering services and special events. This role combines creativity, hospitality, customer service, and operational management to enhance the overall dining experience, promote food service programs, strengthen client relationships, and ensure exceptional service delivery.

Culinary experiences and well-maintained environments are fundamental to student success.
From brain-powering ingredients to comforting flavor combinations, nutritious food doesn't have to be boring. Aramark chefs and dietitians are constantly reviewing the latest insights and food trends to find the next culinary innovation and help students discover their love of food. We partner with you to enhance the student experience, support parents, and collaborate with administration all while delivering in the expectations of parents and the community.

Education - Aramark

Job Responsibilities

1. Marketing & Promotions

• Develop and implement marketing strategies to promote food services, catering offerings, special events, and dining programs.
• Create promotional materials, digital signage, menus, newsletters, and marketing campaigns.
• Manage social media content and communications related to food services and special events.
• Develop seasonal promotions, themed dining experiences, and initiatives to increase customer engagement.
• Collaborate with culinary and operational teams to highlight new menu offerings, sustainability initiatives, and special programs.
• Ensure all marketing materials align with organizational branding standards.
• Monitor customer engagement and evaluate the effectiveness of marketing initiatives.

2. Communications & Client Relations

• Serve as a primary point of contact for catering inquiries and event requests
• Maintain professional relationships with clients, staff, vendors, and other stakeholders.
• Prepare and distribute communications regarding dining programs, menu changes, upcoming events, and service updates.
• Respond promptly and professionally to customer inquiries, concerns, and feedback.
• Coordinate communications between culinary team, service staff, event organizers, and management.
• Support customer satisfaction initiatives and identify opportunities to improve the overall dining experience.

3. Catering & Event Management

• Oversee the planning, coordination, and execution of catering services, meetings, receptions, and special events.
• Meet with clients to determine event requirements, menus, budgets, timelines, and service expectations.
• Develop catering proposals, quotations, event orders, and detailed event plans.
• Coordinate menus with culinary teams, ensuring appropriate selections for dietary restrictions and special requests.
• Manage event logistics, including staffing, equipment, rentals, room layouts, setup, service, and cleanup.
• Supervise catering staff to ensure professional presentation and exceptional customer service.
• Ensure all events are delivered on time, within budget, and according to established quality standards.
• Conduct post-event evaluations and implement improvements based on client feedback.

4. Financial & Administrative Management

• Prepare catering quotations, budgets, and invoices
• Maintain accurate records of catering bookings, contracts, event details, and client communications.
• Identify opportunities to grow catering revenue and improve operational efficiency.
• Assist with annual marketing and catering budget planning.
• Monitor inventory and coordinate purchasing requirements for catering operations.

5. Team Leadership & Collaboration

• Provide direction, training, and support to catering and service employees.
• Coordinate staffing requirements and schedules for catering functions.
• Work closely with chefs, food service managers, housekeeping, facilities, and other departments to ensure successful event execution.
• Promote teamwork, accountability, professionalism, and a customer-focused service culture.
• Ensure compliance with food safety, workplace health and safety, and organizational policies.
• Support continuous improvement and innovation in catering services and hospitality programming.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Diploma or degree in Hospitality Management, Ma