CATERING SUPERVISOR

Reports to: General Manager / CEO

Department: Operations

This position will directly supervise catering events and may direct the activities of service and kitchen employees for large and small catering events. This position will also hire, train, schedule, evaluate, and provide performance management for catering service employees. This position works closely with the Catering Events Manager, the client and kitchen staff to provide excellent catering events to the guests.This position requires a complete understanding of appropriate catering practices and knowledge of all catering menus.

Tasks

  • Write pack sheets and revise them before loading the trucks and after closing the event
  • Supervise employees on-site and assign tasks
  • Perform the opening and closing procedures of catering events
  • Supervise catering operations including such duties as coordinating staff, helping with set-up, preparation, service, and break down of catered foods, beverages, and events of varying size and complexity
  • Expedite catering deliveries and act as point of contact for catering staff to ensure banquet events are set up and flow from start to finish
  • Delegates tasks to employees as necessary
  • Provide on-going coaching and evaluate performance of staff members ( fill out thrmanager’s report)
  • Check the venue before leaving
  • Ensure the time sheet is filled out correctly (Clock-in and clock-out times and total number of hours)
  • Track man hours from the time sheets
  • Count and distribute tips (if any) among catering service employees at the end of the event
  • Communicate with the clienton-site to ensure that services meet customer specifications or to resolve complaints
  • Handle client complaints immediately. If unable to, contact the GM or CEO for resolution
  • Assist with planning and attending special events when required
  • Keeping all parties informed of the status of each ongoing function
  • Assisting in achieving the department’s overall success by controlling waste, labor and quality of service
  • Provide quick service for last minute changes

Requirements

  • Previous supervising experience in a food service or catering operation
  • Previous related catering/hospitality experience preferred
  • Valid Driver’s License
  • Ability to drive a truck with a lift
  • Must be able to meet the physical demands for the position
  • Outstanding customer service and interpersonal skills
  • Good oral and written communication skills

Skills

  • Speaking — talking to others to convey information effectively.
  • Active listening — giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Coordination — adjusting actions in relation to others' actions.
  • Service Orientation — actively looking for ways to help people.
  • Management of Personnel Resources — motivating, developing, and directing people as they work, identifying the best people for the job.
  • Ability to trouble shoot catering events and make adjustments to the timing, service, and presentation of the menu based on circumstances or the desires of clients and guests.
  • Ability to work independently and as a team member

Abilities

  • Oral Expression — the ability to communicate information and ideas in speaking so others will understand.
  • Oral Comprehension — the ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Problem Sensitivity — the ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Deductive Reasoning — the ability to apply general rules to specific problems to produce answers that make sense.
  • Speech Recognition — the ability to identify and understand the speech of another person.

Work Activities

  • Getting Information — observing, receiving, and otherwise obtaining information from all relevant sources.
  • Judging the Qualities of Things, Services, or People — assessing the value, importance, or quality of things or people.
  • Guiding, Directing, and Motivating Subordinates — providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Making Decisions and Solving Problems — analyzing information and evaluating results to choose the best solution and solve problems.
  • Identifying Objects, Actions, and Events — identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Work Context

  • Contact with others
  • Face-to-face discussions
  • Work with work Group or team
  • Spend Time Standing
  • Coordinate or lead others