Overview

The Catering Supervisor is responsible for overseeing the serving of guest in the catering dining area and catering functions. The Catering Supervisor must be personable and able to work in an ever-changing fast-paced environment. The Catering Supervisor will assist the Banquet Manager with projects including training, inventory and special events.

This role will pay an hourly rate of $17.00 

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

This position will remain open until March 6, 2026.

Responsibilities

• Responsible for overseeing of serving meals to guests or directing guests to the buffet line and proper buffet and plated meal service standards.
• Responsible for serving beverages to guests including alcoholic beverages. Must check guest’s ID to verify minimum age requirement for the purchase of alcoholic beverages.
• Responsible for assisting in recording a guest’s order and relaying the order to the kitchen via P.O.S. system, if applicable.
• Responsible for observing guests to respond to any additional requests and determine when the meal service has been completed.
• Responsible for computing the cost of the meal and presenting the guest with the check. Accept payments and provide change as necessary. If applicable.
• Responsible for ensuring tableware and linens replaced as necessary including set ups and event design.
• Recommends certain dishes and identifies ingredients or explains to the staff how various items on the menu are prepared.
• Assists in setting up banquet functions including linens, dishware, glassware and silverware.
• Maintains sanitation, health and safety standards in work areas.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Assures that the location equipment is operable and clean prior to start of event.
• Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals.
• Assists Management team with projects including training, inventory and special events.

Qualifications

• Must be 18 years of age or older
• High school diploma / GED
• Ability to effectively communicate with customers in a friendly manner
• Must be energetic and self-motivated
• Must be available to work a flexible schedule, including evenings, weekends, and select holidays as required
• Must possess a positive attitude and work well with other team members
• Must be able to work unsupervised
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Ability to follow direction and ask questions for clarification if needed.
• Ability to keep up in a fast-paced kitchen environment
• Must wear clean non-slip shoes, must say non-slip on shoe