Banquet Supervisor | Part-Time | Hilliard Center

Oak View Group•Corpus Christi, TX

2d•$16 - $20

About The Position

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet . Position Summary The Banquet Supervisor assists the Catering Manager in overseeing banquet staff and event execution across a dynamic venue that hosts diverse events. This leadership role ensures that all service components are delivered in accordance with BEOs, guest expectations, and venue standards. Banquet supervisors are also responsible for training and coaching the banquet staff. This role pays an hourly rate of $16.00-$20.00 About the Venue The Hilliard Center is professionally managed by Oak View Group and proudly serves as the premier entertainment hub of the Coastal Bend. The venue includes the 10,000-seat Hilliard Center Arena, designed for concerts, sporting events, family shows, and professional and amateur rodeos; Hilliard Convention Center, hosting trade shows, banquets, and community events; and the historic Selena Auditorium, a celebrated performance space. As home to TAMUCC Men’s and Women’s Basketball, the Corpus Christi IceRays, BucDays Rodeo, and the Corpus Christi Tritons, the venue welcomes hundreds of thousands of fans each year. With modern amenities, an elevated club level, and eleven luxury box suites, Hilliard Center offers the perfect setting for unforgettable live experiences — from large-scale productions to intimate gatherings.

Requirements

2+ years of banquet or catering experience, including supervisory or lead server role.
Must be at least 18 years old
Current TABC Certification and Food Handler’s Certificate are required or must be obtainable and submitted within 30 days.
Working knowledge of banquet service styles (plated, buffet, tray, etc.).
Ability to read and interpret BEOs, event diagrams, and other information as distributed from management.
Excellent leadership, communication, and problem-solving skills.
Strong sense of urgency while maintaining attention to detail.

Responsibilities

Lead and supervise banquet servers before, during, and after events to ensure staff stay on task and service timelines are followed.
Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
Maintains constant communication with guests and on-site contacts to ensure all expectations are met or exceeded
Remains alert to complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction
Coordinates with other departments to arrange for the delivery of requested services.
Maintains constant contact with kitchen staff to ensure complete and effective communication between food production and food service
Ensures all functions are set and staff are prepared and organized before the required time on BEO
Inspects table place settings, including table linen, china, glass, silverware, and condiments for correct placement and ensures that each element is clean, undamaged and attractive
Ensures proper setting of buffet tables and other food service tables
Arranges for and ensures the proper sequence of service for each event
Supervises clearing and post-function cleanup and garbage removal
Maintains clean and orderly back areas, pre-function areas, and storage areas
Ensures that all china, glassware, silverware, linen, etc, are returned to their proper location after each event
Supervises the handling, storage, and security of all catering service equipment and decor
Assists with staff training programs
Projects the vision of the department and measures progress
Work with the Catering Manager to ensure appropriate inventories are stocked, including food and beverage and non-food and beverage items used for Food and Beverage events.
Work with the Catering Manager to ensure the quality and accuracy of set-ups within all catering rooms.
Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.