Description

Job Title:  Location Supervisor, Corporate Client Department: Workplace Dining

FLSA:  Hourly, Non-Exempt Status:  Part-Time Reports to:  Account Manager 

Customary Days: Monday - Friday

Customary Hours: 9:00 AM - 5:00 PM; varies to include evenings, weekends, holidays, and 

extended hours as business requires. 

Position Summary

The Location Supervisor will be responsible for the set-up of all food and beverages for each meeting and event. This role will manage the receiving and timely setup of the daily meal orders for the conference rooms. In coordination with the client’s room reservation, ensure the set-up, maintenance, and cleanup of any beverages and snack breaks for individual conference rooms. The Location Supervisor will maintain the account’s operational efficiency by overseeing inventory levels and ordering supplies when necessary. Additionally, they are responsible for preparing Event Supervisors for success by ensuring they have all the necessary equipment and resources needed to execute events seamlessly. Overall, the Location Supervisor will play a critical role in ensuring the smooth and successful operation of the conference catering and events while upholding Blue Plate Catering's core values and brand integrity. 

Essential Functions:

• Receive & set up the daily breakfast and lunch orders onsite in the designated areas. 
• Coordinate with the onsite team to ensure that all necessary equipment has been delivered to appropriate rooms in advance of meetings or events. Facilitate the return of used and/or dirty items to the appropriate locations for cleaning & storage.
• Create daily delivery schedules and equipment requests needed for events. 
• Monitor all onsite inventory levels for the pantries, and any disposable items and supplies. Duties include ordering, receiving, and daily inventory of products.
• Ensure that all catering areas and/or pantries are cleaned after each use and that all relevant items are returned and secured in their designated location.
• Support Account Manager in the development and execution of Standard Operating Procedures.
• Ensure all food safety and sanitation standards are adhered to. 
• Attend daily and/or weekly meetings as required by management.
• Performs other job-related tasks as directed.

Requirements

Job Requirements

Education and Experience: The requirements listed below are representative of the knowledge, skill, and ability required.

• 2 Years of catering experience in a service or operations capacity is required. Experience in corporate events or conference services is a plus.
• Must be computer-literate. Any experience with CaterXpert or other catering software is a plus..
• Illinois BASSET Certification or the ability to obtain certification within 30 days of hire is required.
• State and Local Sanitation Management Certification or the ability to obtain certification within 30 days of hire is required.
• High school diploma preferred. 

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Ability to demonstrate a strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality. 
• Ability to analyze, prioritize, and respond to requests with a sense of urgency from clients and managers.
• Ability to multi-task and adapt to changing expectations regularly.
• Ability to maintain composure and make sound decisions under pressure.
• Reliable and punctual attendance.
• Strong professional communication skills.
• Basic competency with Google Applications including Mail, Docs, and Sheet (or Microsoft Office equivalent) is preferred. 

Language Skills

Ability to read, write, and speak English proficiently. Bilingual skills preferred.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

• Frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel, or crouch. Constant standing throughout the shift is required.
• Regularly required to lift and/or move up to 60 lbs.
• Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• May work in extreme heat and cold (non-weather and weather).
• May work in wet conditions (non-weather and weather).
• The noise level is low to moderate.
• May work near toxic/caustic chemicals and with fumes or airborne particles.
• Will work near moving or mechanical parts.

Blue Plate Catering is an Equal Employment Opportunity employer. Candidates are considered for employment with Blue Plate Catering without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other classification protected by applicable federal, state or local law.