Catering Supervisor | Seasonal Part-Time | Ford Idaho Center

About the role

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. This position is guest-facing and is expected to maintain a professional, positive, and service-forward attitude at all times.

Responsibilities

• Positively represents the facility to potential clients and on site tours, as necessary.
• Actively helps recruit/onboard, trains, mentors, and manages the performance of catering staff; reviews schedules and manages punctual employee attendance; sources/provides uniforms and holds staff accountable to uniform expectations.
• Reviews documents for completeness and accuracy; accurately reads and executes sets, services, and resets based on varying BEOs.
• Caters to the needs of clients and their guests, interpreting and understanding their needs, and working with the operations team to deliver the client vision.
• Demonstrates continuous effort to improve operations, decrease turnaround times, and streamline work processes; persists in striving for service excellence.
• Effectively communicates with all levels of the organization: front-line service staff to senior leadership; works cooperatively with peer leaders.
• Communicates with the Catering & Premium Director, catering servers, executive/sous chefs, and event management staff about the needs of our guests and their expectations.
• Represents the department at regular operational and/or sales meetings.
• Remains alert to complaints and/or unsatisfied guests and responds appropriately with an advanced awareness of needs.
• Maintains constant communication with guests and on-site vendor contacts to ensure all expectations are met/exceeded; follows up with clients/guests on their experience at the venue, ensuring that any issues have been resolved.
• Conducts pre-shift/line-up meetings with catering staff to assess services, delegate responsibilities, and address any questions/concerns in advance of every event.
• Takes note of pros/cons and creates/submits end-of-day (EOD) reports.
• Assists with oversight of accounts receivable in conjunction with assigned events.
• Works with culinary leadership and the warehouse manager to ensure appropriate food and beverage inventories are stocked in advance of each event.
• Shops for/Purchases/Delivers items from Event Riders, as directed by the Catering & Premium Director.
• Assists the Catering & Premium Director with conducting monthly inventory counts/submissions.

Qualifications

• 2-3 years of similar food and beverage management experience.
• Previous experience as a supervisor preferred.
• Degree in hospitality is a plus.
• Experience working with BEOs (Banquet Event Orders) and event execution in a high-volume environment.
• Open Availability. Nights, weekends, and holidays as needed.
• Exceptional guest service skills with a proactive, solutions-oriented approach.
• Excellent verbal and written communication skills across all organizational levels.