Catering Supervisor | Seasonal Part-Time | Ford Idaho Center

Oak View Group•Nampa, ID

13h•Onsite

About The Position

Oak View Group (OVG) is seeking a Catering Supervisor for the Ford Idaho Center. This seasonal, part-time role reports to the Catering & Premium Director and is responsible for overseeing all aspects of catering services. The position requires providing outstanding customer service, mentoring staff, maintaining positive relationships with clients and guests, and directing event executions from setup to cleanup. The supervisor will actively coach, counsel, and train employees, and may initiate employment actions. Excellent attendance, availability for a variable event-driven schedule (including evenings and weekends), professional presentation, strong interpersonal skills, self-direction, and independent decision-making are essential. This guest-facing role is crucial for the effective and profitable operation of the business.

Requirements

2-3 years of similar food and beverage management experience.
Previous experience as a supervisor preferred.
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.

Nice To Haves

Degree in hospitality is a plus.

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.