Catering Supervisor

About the role

The Catering Supervisor reports directly to the Catering Manager and oversees set-up and clean-up for all banquet functions so that guests receive the best possible service. The position is based in New Orleans.

Key responsibilities

• Manage the inventory of equipment, small wares, disposables and beverages.
• Supervise the housemen and stewarding team during set-up and break-down of events.
• Coordinate the movement of beverages and equipment for all events.
• Supervise food and beverage service and event room set-up and clean-up.
• Help plan, organise and run all functions, greet clients and answer their requests.
• Speak at roll-call meetings before events to brief staff on event details and expectations.
• Oversee general cleaning tasks using standard products to meet health standards.
• Check with Facilities, Catering and Culinary on last-minute changes and complete other duties assigned by Catering Management.
• Encourage the team to follow safety policies, complete safety training and report safety incidents through the company's risk management system.

Required profile

• High school diploma or equivalent; some college preferred.
• At least 18 years old.
• Ability to work under pressure for long periods while staying professional.
• Ability to interact with colleagues to ensure service standards are met.
• Basic knowledge of food and beverage preparation, service standards, guest relations and etiquette.
• Knowledge of table settings, service ware and menu items.
• Able to read, speak and write English.
• Able to lift and move items of 10-30 pounds, occasionally 50 pounds, and to perform constant reaching, bending, stooping, wiping, pushing and pulling.