Overview

The Food & Beverage Supervisor is responsible for the effective management and running of banquet and concessions operations. The F&B Supervisor must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.

This role involves leading and directing serving staff, coordinating with various departments, and ensuring a high level of customer service. The F&B Supervisor is also responsible for setting up, executing, and breaking down events, providing leadership and guidance to staff, and ensuring all banquet and/or retail event services align with the event’s requirements.

This position requires the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts on an on-call/event based schedule. 

This role will pay an hourly rate of $24.00-$25.00

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

This position will remain open until March 6, 2026.

Responsibilities

• Assist Operations and Concessions Managers on duty in preparation for events.
• Performs opening and closing procedures for events.
• Responsible for overseeing a staff of Concession Staff, Bartenders, Banquet Servers, and other event support staff.
• Responsible for communicating performance concerns according to company policy and practice to Managers.
• Assists in the warehouse, oversees warehouse employees and transports of inventory as required.
• Provides a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
• Willing to cover any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
• Possess a thorough working knowledge of all existing concessions locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Ensure that all OVG policies, procedures and practices are adhered to, including compliance related to alcohol service, food handling/sanitation guidelines, and general safety policies and procedures. Follow all federal/state/local guidelines with regarding to alcohol service.  Report any compliance issues to Concessions Managers immediately.
• Reviews Banquet Event Orders (BEOs) to ensure that all details, such as food and beverage, seating, and special requests, etc. are met.
• Conducts pre-banquet meetings with staff to: ensure appearance, uniform, and hygiene standards are being met; assign stations and partners; and review banquet event orders.
• Communicates with the Supervisors and Managers to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
• Checks room set-up prior to event and meets with Chefs to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
• Conducts random audits during functions to evaluate food and service. Ensures that: food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
• Regularly reviews banquet schedule for changes, calendar of events, and special events.
• Handle client complaints and issues promptly, working with the event planning team to resolve any challenges.
• Train and mentor banquet servers and other event staff to uphold the standards of the convention center.
• Ensure staff adheres to safety, health, and sanitation guidelines during events.

Qualifications

• Minimum of 6 months experience in a leadership role
• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• This position requires the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts on an on-call/event based schedule. 
• Must be able to provide a written availbility on a regular and consistent basis to management 
• Experience working in a fast-paced, high volume catering or restaurant environment.
• Must have a High School Diploma, G.E.D. or related Food Service Job Experience.
• Must acquire and maintain a Food Handlers Card, Alcohol Awareness Certification, and other required compliance trainings.
• Ability to work in a team-oriented, fast-paced, event-driven environment.
• Ability to communicate with employees, co-workers, management staff and guest in a clear, business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment.
• Knowledge of food safety and sanitation regulations.