Beverage & Catering Supervisor - Tulane University

Aramark•New Orleans, LA

5d•Onsite

About The Position

The Beverage & Catering Supervisor oversees beverage operations, catering support, and inventory management for campus functions. This position is responsible for coordinating beverage service, managing inventory and purchasing, supporting catering event execution, supervising event staff, and ensuring exceptional guest experiences while maintaining compliance with university and regulatory standards.

Requirements

High school diploma or equivalent required; hospitality or business coursework preferred.
2–4 years of experience in hospitality, catering, concessions, food and beverage operations, or event management.
Experience with inventory management, purchasing, and event operations.
Knowledge of responsible alcohol service practices and applicable regulations.
Strong organizational, leadership, and communication skills.
Ability to work evenings, weekends, holidays, and athletic event schedules.

Responsibilities

Oversee beverage operations for catering events, concessions, athletic venues, premium hospitality spaces, and special events.
Manage beverage and catering inventories, including ordering, receiving, storage, and inventory reconciliation.
Coordinate beverage and catering event setup, service, and breakdown to ensure quality and operational standards are met.
Support catering operations by assisting with event logistics, staffing coordination, and execution.
Supervise bartenders, concession associates, servers, and event staff during assigned events.
Ensure compliance with alcohol service regulations, health and safety standards, and university policies.
Maintain relationships with vendors and distributors and assist with purchasing and product selection.
Monitor beverage costs, inventory levels, and product usage to minimize waste and control expenses.
Assist with scheduling, training, and developing event staff.
Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
Ensure that food items are stored in a safe, organized, and hazard-free environment.
Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures.
Maintain a sanitary department following health and safety codes and regulations.
Maintain accurate inventory on a weekly basis according to departmental policies and procedures.
May prepare orders as needed per vendor to ensure accurate production for location.