The Catering Supervisor oversees daily management of all catering events in the Angel of the Winds Arena and Edward D. Hansen Conference Center including but not limited to back of house catering, catering bar service, catering carts, and buyout events. Responsibilities include client & tenant relations, administrative and operational functions of the catered areas. This role directs the department’s daily activities in accordance with OVG Hospitality’s policies and objectives to ensure client, tenant & guest satisfaction, profitability, and a positive, productive, and compliant work environment. Responsible for effective supervision and operations of the Catering team including communicating event details, scheduling, employee communications, event set-up, employee training and employee event assignments. The Supervisor is responsible for providing day-to-day event planning, collaboration on menu planning & cost, effective company & client communications, adherence to budget/cost requirements, monthly inventory of beverage and snacks, effective communications with venue Event Managers & Premium Sales, and other tasks as required by the General Manager of Food & Beverage. This position provides an elevated level of oversight to ensure the smooth running of all assigned events at Angel of the Winds Arena and Edward D. Hanson Conference Center. The employee must maintain excellent attendance, a professional presentation, and be available to work an event-driven schedule which includes consistent evenings and weekends.

ESSENTIAL JOB FUNCTIONS (including, but not limited to…):

• Supervise a staff of approx. 10 part time employees including bartenders and catering servers. Responsibilities include, but not limited to, scheduling, payroll management in ADP based system, entering employee tips, communicating timely schedule updates, maintaining an open door, employee motivation, compliance with company policies/procedures, effectively communicating with employees through phone, email, and text. Oversee execution of events, daily productivity and managing labor costs.
• Effective management of client and tenant relations as it relates to food & beverage service in the catered areas. Receive client information from Premium Sales and Event’s Team. Establish and communicate event timeline and event set-up with venue Event Managers. Consistent communication with clients and tenant sales team/managers on event needs, set-up, catering requests, food & beverage orders, event packages, and other special requests. Professionally manage relationships and execution of client vision.
• Works with perspective clients to create food & beverage experiences that fit client budget through menu planning, service style concepting, and thematical design.
• Manage backstage catering including but not limited to scheduling, staff direction, set-up & menu planning, BEO creation & event timelines, effective communication with promoters, Event Manager and General Manager of Food & Beverage, and submitting accurate final billing to the General Manager.
• Assist the General Manager of Food & Beverage to manage inventory, supplies, equipment to maximize revenue and minimize expenses. Effectively manage relations with vendors, intake & storage of product, distribution of product including kegs.
• Communication with the Culinary Department. Effectively communicate with the Executive Chef and other culinary team members, including but not limited to, distribution of BEO’s as completed, creating BEO’s with a high degree of accuracy and attention to fine detail, and timely distribution of event updates and last-minute details/changes. Work with the Executive Chef on menu planning/cost and successful event execution. Establish menu/beverage pricing with approval by General Manager.
• Effectively manage any client concerns with professional communications and escalate concerns, as necessary.
• Oversee the staff’s professional presentation to clients and adherence to established appearance standards, customer service and positive guest-focus climate.
• Maintaining a positive and complaint work environment in accordance with company standards and with local/state/federal laws including, but not limited to, food safety/compliance, building & guest safety, emergency situations, the service of alcohol, employee alcohol training, and compliant employee relations.

REQUIREMENTS:

• 
  High school diploma or equivalent
• Some college level course work in the field of culinary, event management, business management, sports management, or similar field. A four-year degree in a similar field preferred.
• Two or more years of professional experience in the food & beverage or event industry with demonstrated increased responsibility; along with demonstrated knowledge of food & beverage management.
• Experience with employee scheduling and payroll management preferred
• Experience with inventory management, A/R, A/P, and POS management preferred
• Knowledge of the sales process or demonstrated sales experience and revenue management helpful
• Provide a professional presentation regarding representing the company in all interactions
• Advanced computer proficiency including demonstrated professional communications by email; MS Word & Excel experience in a Windows format, along with experience with internet-based business programs.
• Experience with event planning, establishing event details, and demonstrated professional client relations preferred
• Ability to create a positive / compliant employee and client relations climate in a high-pressure and fast-paced event environment.
• Ability to consistently use good judgment, make sound decisions, consistently working with a high degree of accuracy/reliability; effective organizational and time management skills, and effectively working and managing a team independently
• Demonstrated history of appropriate management of alcohol
• Driver’s license, ability to obtain, or reliable transportation to work a varied management schedule
• Proficient command of the English language reading, writing, speech.
• Willingness to work an event-driven schedule which includes long hours and consistent night & weekend work seasonally

INTELLECTUAL/SOCIAL, PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Intellectual/Social demands:

While performing duties of this job, the employee is constantly required to multi-task and prioritize work. Position requires constant attention and communication of complex details and a high degree of accuracy following specified company standards of work including constantly following simple to complex (more than 3 steps) instructions, and concentration which constantly extends beyond 30 minutes at a time. Position requires constant use of excellent interpersonal, professional communication / presentation with clients, teams, management, guests, and employees in all methods of communication. Constant independent work on administrative tasks, department leadership & event execution. Ability to maintain a positive and productive attitude while managing high pressure situations. Ability to read, create and comprehend complex documents. Ability to learn new computer systems and internet-based programs. Effective typing skills, ability to do basic math, use of general office equipment; and clear & concise speaking ability in the English language.

Physical demands:

While performing duties of the job, the employee will constantly be required to grasp, fingering manipulation, and feeling while moving food & beverage product and using basic office equipment. Requires ability to constantly stand and/or quickly move about a large event facility for extended periods. Employees will frequently be required to lift up to 50 pounds and push/pull 150 pounds to move / delivery / stock product in the large facility. Vision requires the ability to frequently operate a computer or other office equipment and recognize event needs by adjusting focus and ability to read detailed material. Ability to frequently hear communication of others by phone and in person and in a loud event environment.

Work environment:

The duties of this position are performed primarily indoors. The noise level in the work environment is low on set-up / office days and consistently moderate to loud on events days during live events. Working in crowded workspaces and working with the public around thousands of guests. Working around the service of alcohol, potentially intoxicated guests, and communicating cut-offs as business requires. Employees will be required to sit and use office equipment for lengthy periods of time. Employees will stand and move about a large event facility for prolonged periods of time.

This job description is subject to change. Oakview Group Service & Hospitality is an Equal Opportunity Employer. Drug-Free Workplace.