Supervisor Food & Beverage - Catering (Part-Time)

Sphere Entertainment Group•Las Vegas, NV

2d•Onsite

About The Position

The Food & Beverage supervisor is responsible for providing an exceptional guest experience throughout the venue by leading and directing front line employee, while overseeing the daily operation and maintenance of the stands/locations within MSG Sphere. This role will be responsible for employee productivity, performance, and adherence to company policies and standards. Success in this role must encompass leadership and commitment to continuous learning and development. The Food & Beverage supervisor is expected to be an innovative, forward- thinker and a business leader that will drive positive financial results. The Catering Supervisor will oversee the planning, coordination, and execution of internal office catering, banquets, and events. This role involves leading a team of banquet staff, ensuring exceptional customer service, managing event logistics, maintaining quality and safety standards, and maximizing profitability.

Requirements

The ideal candidate will have a minimum of 3-5 years’ Supervisory experience, and/or knowledge of events, sports, theatre operations, within an entertainment venue.
Excellent communication skills, ability to mobilize key stakeholders, and engage with all levels in the organization.
Demonstrated experience completing reports and documenting staff performance is essential.
Ability to engage and develop collaborative relationships and influence within team and across functions, even without direct reporting relationship.
Adept at maintaining a positive, open, approachable, and professional relationship with a diverse group.
Comfortable with managing conflict and responding to customer problems with a sense of urgency.
Commitment to providing a high-quality service experience for guests.
Ability to demonstrate success in managing multiple tasks while under tight deadlines.
Experience motivating and encouraging exceptional performance.
Ability to hold team accountable for outcomes and monitor performance.
Demonstrated experience coaching, mentoring and developing staff to perform at high levels.
Proficient in Microsoft Word & Excel.
Advanced knowledge with beverage operations and sales techniques is essential.
Must have experience in producing and maintaining visual displays in a food and/or retail environment.
Experience resolving inventory discrepancies.
Possess exceptional attention to detail and strong follow-up skills necessary.
Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency.
Must be able to work a flexible schedule inclusive of weekends, nights and holidays as required.
Must be available to work shifts as assigned for all mandatory events.
Must be able to exert physical effort in lifting up to 20-50 pounds.
Must be able to stand for long periods of time and endure various physical movements throughout the work areas, including bending and reaching up and down.
Must be at least 21 years old
May be exposed to theatrical smoke, strobe lights, pyrotechnics, intense sound, rapid motion video effects, smoke, and odors
TAM Card
Food Handler’s Card
LVMPD – Non-Gaming Work Card

Nice To Haves

Bar & Merchandise sales management is desirable.

Responsibilities

Accountable for daily supervision and leadership of front-line team members in: Food & Beverage locations in the premium department, specifically catering. This individual may be required to provide support in other areas such as suites, concession stands, bars, and kiosks on a business need basis.
Plan and coordinate all aspects of assigned internal catering, banquets, and events, including scheduling, staffing, and logistics.
Work directly with the Catering Manager on staffing ratios, room layouts, menu implementation, and operation of events as well as closely work with the Event Manager regarding the service of events.
While on duty, serve as point of contact during catered events and effectively communicate with other departments including Culinary, Production, Building Operations, Engineering, Warehouse, IT, Guest Services, Event Sales, and Security, etc.
Ensure high levels of customer satisfaction by addressing guest inquiries, resolving complaints, and accommodating special requests.
Maintain standards of food and beverage safety, quality, presentation, and service during events, and addressing any issues that arise promptly.
Oversee the inventory of supplies, equipment, and materials for assigned events.
Oversee the accurate counting and data entry of daily, weekly, and end of month inventory counts. Ensures quality and quantity of product are up to company’s standards.
Attend weekly BEO meetings.
Creating and editing banquet event orders, diagrams, recording consumption, and generating accurate invoices for assigned events.
Supervise event day load-in, execution, break down and load-out.
Assist with post event inventory reconciliation, recording of event consumption, and the timely processing of invoices.
Hire, train, and supervise catering staff, including attendants, bartenders, and support staff, to ensure excellent service delivery.
Drives and motivates team members to demonstrate a guest service focused approach.
Actively lead and participate in daily pre-shift meetings and management/leadership meetings in collaboration with their management team.
Proactively work in a fast paced, time-sensitive environment, including last minute changes within a short period of time.
Provide consistent, fair, and timely feedback to team members through various methods (i.e., coaching, mentoring, one on one).
Serves as a role model to front line team members by demonstrating leadership, positivity, excellent communication skills, and integrity, while motivating and holding the team accountable to achieving the company’s goals and objectives.
Provides and manages necessary staff development and training in accordance with Southern Nevada Health guidelines and company standards to ensure a food safety compliance, cleanliness and high-quality product is maintained.
Shared responsibility in ensuring Department of Health (DOH) regulations and city codes are followed accordingly.
Works in collaboration with management team to enforce disciplinary actions as necessary.
Performs other duties as assigned by management.