Overview

Reporting to the Catering & Premium Director (C&P Director), the Catering Supervisor will help oversee all aspects of catering services within the Ford Idaho Center. This position must provide outstanding customer service and provide knowledgeable/appropriate suggestions/solutions to clients and their guests. A critical function of the catering supervisor will be to actively mentor, train, and help employees and volunteers meet company quality standards. They must maintain a consistently positive and professional relationship with internal and external guests. The catering supervisor will facilitate the flow of information internally, as well as communicate with all clients and vendors. They must be available to direct all event executions from set-up, F&B presentation, serving, and cleanup (while focusing on detail, quality presentation, and staff management).

The Catering Supervisor will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards and will initiate or recommend employment actions such as hiring, termination, suspension, discipline, and promotion. The catering supervisor will provide oversight and resolution responsibility to ensure a positive, harmonious, compliant, and cooperative work environment. The catering supervisor must maintain excellent attendance and be available to work a variable event-driven schedule, including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, strong technical aptitude, self-direction, and independent decision-making skills are required. This position is guest-facing and is expected to maintain a professional, positive, and service-forward attitude at all times. This is a key role for the effective and profitable operation of the business.

This role pays an hourly rate of $18.00-$24.00

This is a seasonal role from May 12, 2026, and will end on July 28, 2026.

This position will remain open until July 28, 2026.

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.
• Coordinates all catering requirements and client requests in a timely and helpful manner, maintaining accurate records for all catering sales activities in conjunction.
• Proactively interprets and understands the needs of the client, working in tandem with the operations team to ensure the delivery of the client vision.
• Demonstrates continuous effort to improve operations, decrease turnaround times, and streamline work processes; persistently strives 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 C&P 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 advance 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.
• Work 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 C&P Director.
• Assists the C&P Director with conducting monthly inventory counts/submissions.
• Performs other duties as required by the C&P Director.
• This list of responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

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.