Special Events and Catering Coordinator

The Special Events & Catering Coordinator at Cleveland Metroparks leads the planning, coordination, and execution of high‑quality special events at the Patrick S. Parker Community Sailing Center and other designated locations. This role is highly collaborative with culinary, service, and operations staff and oversees event sales, client communication, staffing, logistics, and on‑site execution while upholding exceptional standards of hospitality, safety, and guest experience.

The ideal candidate brings strong organizational skills, effective leadership abilities, and clear, confident communication skills, paired with a passion for creating outstanding events in a fast‑paced, team‑oriented environment.

• Serves as the lead for banquets and special events, meeting with clients, selling event space, preparing proposals and contracts, and coordinating all event details from set‑up to tear‑down.
• Oversees scheduling, workflow, equipment, supplies, menus, and operational execution for events.
• Partners with the Catering Chef and General Manager of Culinary Operations to design and price menus tailored to client needs.
• Oversees hiring, training, and development of catering staff, including servers, bartenders, and food and beverage attendants under the direction of the Special Events & Experiences Manager.
• Ensures client needs are met and maintains strong communication with internal stakeholders.
• Manages event budgets and ensures compliance with revenue control procedures.
• Places orders, maintains inventory, and collaborates with vendor representatives.
• Assists with restaurant and concession operations at assigned locations.
• Travels throughout the park district to support events and ensure smooth execution.

Associate’s degree in hospitality management, event planning, or a related field (Bachelor’s degree preferred), supplemented by at least two years of experience in event planning, or an equivalent combination of education, training, and experience.

Willingness and ability to obtain TIPS Alcohol or Serv Safe Certification and First Aid/CPR certification within the first six months of employment.

• Must possess and maintain a valid driver’s license.
• Managerial knowledge of safe food service operations, event logistics, and proficiency in Microsoft Office and event management software.
• Experience with Tripleseat and Toast or other event management software and point‑of‑sale systems preferred.
• Skilled in problem solving, collaboration, decision‑making, and managing multiple priorities.
• Strong communication, organizational, and leadership skills, with the ability to multitask, manage budgets, and build effective relationships with stakeholders, including contractors and the public.
• Ability to work independently with initiative, manage multiple programs, meet deadlines, and analyze information to develop clear, concise reports and recommendations.
• Flexibility to work evenings, weekends, and holidays as required.

Work schedule is highly variable, and candidates must be able to work evenings and weekends as operational needs require

Open until filled