Catering Supervisor | Part-Time | Gaillard Center

Catering Supervisor

The Catering Supervisor must be personable and able to work in an ever-changing fast-paced environment. The Catering Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. The Catering Supervisor will assist the Catering Manager with inventory, training, and coaching of the banquet staff.

This role pays an hourly rate of $22.00-$26.00 per hour and is eligible to receive shares of mandatory service charges. Including your share of service charges, your hourly earnings will typically exceed the minimum wage, and you are always guaranteed hourly earnings of at least the minimum wage in accordance with applicable law.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k).

This position will remain open until November 6, 2026.

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 to 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 and staff is prepared and organized 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 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 meetings 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.
• Works with the Executive Chef to ensure appropriate inventories are stocked, including food and beverage and non-food and beverage items used for food and beverage events.
• Works with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.
• Becomes familiar with the computer systems and technology currently in use in the various food and beverage areas and administration as they relate to food and beverage, from both a hardware and software perspective.
• Serves and assists servers during events.

Qualifications

• Associate's degree (A.A.) or equivalent from a two-year college or technical school.
• 2-3 years of supervisor experience, or an equivalent combination of education and experience.
• Knowledge of food and beverage operation and preparation is required.
• Nationally recognized, advanced food service sanitation training course certification.
• Valid Manager's ServSafe Certification.
• Valid Alcohol Service Permit.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: e-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of point-of-sale and timekeeping systems.
• Cash handling abilities and basic math skills, including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Strong communication skills.
• Must be highly motivated and quality-driven.
• Detail-oriented yet able to excel while multitasking.
• Able to accept responsibility and lead by example.