Catering Coordinator - CZ

Join our team at the Wilder Institute’s Calgary Zoo and grow your experience at one of the most unique sites in Calgary! Our Catering Front of House team is seeking permanent part-time Catering Coordinator (30-hours per week) who will add impact to bridge the gap between strategic department goals and exceptional on-the-floor execution.

The Coordinator will support scheduling, delegation, and mentoring the Banquet Captains in preparation and throughout events. They ensure that every venue, timeline, and detail specified in the Banquet Event Orders (BEO) is executed to meet the organization’s guest service standards of excellence.

As a hands-on mentor for the Catering team, the Catering Coordinator leans on their experience to ensure a smooth event experience. They help to provide event related coaching, identify priorities, support staff on a peer-level with understanding the strategic plan, and support the engagement of the catering team during events.

Whether engaged in collaborative brainstorms to solve operational bottlenecks, tracking inventory levels, or rolling up their sleeves to act as a Banquet Captain during peak volumes, the Catering Coordinator is an operational anchor of the catering team.

We act for wildlife; saving species and inspiring people to join us.

Drive impact, nurture connection, cultivate hope, and be bold.

• Support the Banquet Captains day-to-day, provide mentorship and coaching, set short- and long-term performance goals aligned with strategic priorities under the direction of the Catering Manager.
• Schedule and lead regular Banquet Captain meetings to align expectations, address ongoing challenges, manage staffing needs, and proactively address inventory or equipment shortages.
• Communicate new departmental initiatives to the floor team, identify and troubleshoot initiatives that are lagging or delinquent, and drive collaborative brainstorming to solve recurring operational issues.
• Support as needed across all active venues to monitor setup, execution, and breakdown, ensuring BEO specifics, timing, and service standards are met perfectly.
• Ensure all banquet teams are organized, pre-briefed, and assigned to their respective roles to guarantee seamless service delivery.
• Maintain active readiness to step directly onto the floor and act as a Banquet Captain during peak volumes, staffing shortages, or high-profile events.
• Assist the catering leadership team with monthly inventories, tracking supply levels, and ensuring storage areas and venues are fully stocked and organized.
• Maintain open lines of communication between kitchen operations, banquet staff, and catering management to ensure smooth service transitions and guest satisfaction.
• Act as the first point of contact for real-time issues on the floor, resolving customer complaints, timing delays, or equipment malfunctions with speed and professionalism.
• Other duties and responsibilities as assigned.

• At least 1 year of Banquet Captain or equivalent experience within the food and beverage industry
• A valid Pro Serve is required
• Proven ability to mentor, coach, and support team members
• Familiarity with goal setting, including setting professional short- and long-term goals aligned with organizations and team’s goals
• Ability to lead productive, collaborative team meetings and lead discussions around event challenges, staffing needs, and solution-oriented brainstorming.
• Capability to identify inefficiencies and collaboratively develop actionable solutions.
• Expert-level ability to read, interpret, and execute complex BEOs with absolute attention to detail, timing, and quality standards.
• Ability to support across multiple diverse venues at the same time, managing real-time logistics, service standards, and banquet schedules simultaneously.
• High adaptability and willingness to step directly into the trenches — including acting as a Banquet Captain on the floor when operational volumes or staffing levels require it.
• Exceptional verbal and written communication skills to liaise effectively between the senior catering management team, the Banquet Captains, and frontline banquet staff.
• Abilit…