Supervisor Premium Suites & Catering (Part-Time)

Sphere Entertainment Group•Las Vegas, NV

3d•Onsite

About The Position

Who are we hiring? The Supervisor of Food & Beverage Operations 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 Supervisor of Food & Beverage Operations - Premium Suites & Catering is expected to be an innovative, forward- thinker and a business leader that will drive positive financial results. What will you do? Accountable for daily supervision and leadership of front-line team members in: Food & Beverage locations in the premium department(s) , such as suites and catering. This individual may be required to provide support in other areas such as concession stands, bars, and kiosks on a business need basis. As a Supervisor of Food & Beverage Operations for Premium, your role will primarily support the suites and catering department. Your role will support each operation as business dictates and can change periodically. Flexibility to support each sub-department will be necessary. Execute all food and beverage operations within their respective area(s) during each event based on event type (i.e. suites or catering private event) with a high level of service. Takes ownership of supervisory locations and maintains a clean, safe and aesthetically pleasing working environment. Ability to utilize POS systems (MyVenue) and catering software (TripleSeat) to create orders for suites and catering events. Daily and weekly maintenance of orders based on client demand. Drives and motivates team members to demonstrate a sales and guest service focused approach, by providing sales goals and incentives. Responsible for training, developing, and coaching all front-line team for continued development within their respective roles. Provide consistent, fair, and timely feedback to team members through various methods (i.e., coaching, mentoring, one on one). Ensures all team members abide by all company policies and standards are being met. Actively lead and participate in daily pre-shift meetings and management/leadership meetings in collaboration with their management team. Ensure all team members deliver an exceptional guest experience and responds to feedback from guests accordingly. Address guest concerns, feedback and suggestions in a timely and efficient matter while offering guest recovery solutions when deemed necessary. Proactively work in a fast paced, time-sensitive environment, including last minute changes within a short period of time. Work collaboratively within the food and merchandise department, as well as all external partners within the organization, to ensure all guests have an exceptional guest experience during each event. Manages inventory control on a daily and monthly basis. Conducts daily and monthly inventory counts to ensures quality and quantity of product are up to company’s standards. 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. Assists with staff scheduling, placement and/or payroll on a daily and weekly basis. Provides additional support to management as required based on business needs. Responsibilities may vary and change according to business and staffing needs.

Requirements

Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred.
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 merchandise 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, reaching up and down.
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(s) , such as suites and catering.
Execute all food and beverage operations within their respective area(s) during each event based on event type (i.e. suites or catering private event) with a high level of service.
Takes ownership of supervisory locations and maintains a clean, safe and aesthetically pleasing working environment.
Ability to utilize POS systems (MyVenue) and catering software (TripleSeat) to create orders for suites and catering events. Daily and weekly maintenance of orders based on client demand.
Drives and motivates team members to demonstrate a sales and guest service focused approach, by providing sales goals and incentives.
Responsible for training, developing, and coaching all front-line team for continued development within their respective roles.
Provide consistent, fair, and timely feedback to team members through various methods (i.e., coaching, mentoring, one on one).
Ensures all team members abide by all company policies and standards are being met.
Actively lead and participate in daily pre-shift meetings and management/leadership meetings in collaboration with their management team.
Ensure all team members deliver an exceptional guest experience and responds to feedback from guests accordingly.
Address guest concerns, feedback and suggestions in a timely and efficient matter while offering guest recovery solutions when deemed necessary.
Proactively work in a fast paced, time-sensitive environment, including last minute changes within a short period of time.
Work collaboratively within the food and merchandise department, as well as all external partners within the organization, to ensure all guests have an exceptional guest experience during each event.
Manages inventory control on a daily and monthly basis.
Conducts daily and monthly inventory counts to ensures quality and quantity of product are up to company’s standards.
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.
Assists with staff scheduling, placement and/or payroll on a daily and weekly basis.
Provides additional support to management as required based on business needs.