Catering Supervisor

1 month ago

Corpus Christi, Texas, United States teamworkonline Full time

Overview

The Catering Supervisor oversees all aspects of a catered and/or premium suites event, including set-up, food presentation, serving, and cleanup while focusing on detail, quality presentation and customer service. Catering Supervisors are also responsible for training and coaching of the catering and premium suites staff.

This role will pay an hourly wage of $15.00 to $20.00.

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

Posting expires September 30, 2024.

Responsibilities

  • Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
  • Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
  • Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction
  • Coordinates with other departments to arrange for the delivery of requested services.
  • Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
  • Ensures all functions are set, staff is prepared and organized 30 (thirty) minutes before required time on BEO
  • Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive
  • Ensures proper setting of buffet tables, hors d'oeuvres and other food service tables
  • Arranges for and ensures proper sequence of service for each event
  • Supervises clearing and post function cleanup and garbage removal
  • Maintains clean and orderly back areas, pre-function areas and storage areas
  • Assures that all china, glassware, silverware, linen, etc are returned to their proper location after each event
  • Supervises the handling, storage, and security of all catering service equipment and decor
  • Assists with staff training programs
  • Conducts regular staff meetings to build rapport and ensures colleagues are well informed
  • Clearly projects the visions of the department and measures progress
  • Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
  • Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency
  • Work with the Catering Manager to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events.
  • Work with the Catering Manager and Operations Manager to ensure quality and accuracy of set-ups within all catering rooms.
  • Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.

Qualifications

  • Previous supervisory experience is required
  • Associate's degree or equivalent from two-year College or technical school, 2 (two) years related experience and/or training; or equivalent combination of education and experience.
  • Valid Managers ServSafe Certification
  • Valid TABC Permit
  • Familiar with inventory cost control and menu planning.
  • Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+
  • Able to understand and follow through with a catering BEO and venue EO
  • Working knowledge of Point of Sale (ex: Caterease, Tapin2 ordering system and Oracle MICROS Simphony) and timekeeping systems (ex: APD)
  • Knowledge of food and beverage operation and preparation is required
  • Basic math skills including significant number manipulation
  • Excellent verbal and written communication skills
  • Detail oriented yet able to excel while multi-tasking between events simultaneously
  • Able to accept responsibility and lead by example
  • Able to lift 50 LBS
  • Must have a flexible schedule, be highly motivated and quality driven
  • Ability to work a variable work schedule (including early mornings, evenings and weekends, and holidays as required), depending upon event and business requirements

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