What are the responsibilities and job description for the Catering Supervisor position at Bridge View Center?
The Catering Manager will provide a high level of customer service to our clients, guests, and all we serve. This individual, using clear and concise communication and teamwork, will assist with set-up, logistics, service delivery, and tear-down of assigned events. In conjunction with fellow Food & Beverage team members, will work towards maintaining VenuWorks company standards for excellence and customer satisfaction on catered and concession events.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
1. Under the direction and guidance of the Food & Beverage Director/Executive Chef, schedules staff and performs in a leadership role the preparation of daily task lists and assigning staff to duties, service areas, and breaks to ensure execution of proper opening, service, and closing tasks as required based upon event needs.
2. Under the direction of the Food & Beverage Director/Executive Chef and with support from VenuWorks corporate HR team, is responsible to assist in the hiring and training of our part-time front-of-house catering team, which includes servers, concession stand workers, bartenders, and other employees primarily responsible for service delivery to all our events, clients, and guests we serve.
3. Assists with timely set-up and complete clean-up of tables, chairs, linens, service ware, bars, etc. for full-service banquet events, concession service, and bar service.
4. Executes proper and timely service of food and beverage.
5. Responsible for timely and accurate completion of all event function paperwork, including but not limited to event inventory management procedures, BOC (Based On Consumption) reports through the Momentus Work Orders after the conclusion of events, and assisting the Food & Beverage Director/Executive Chef in month-end inventory procedures and concession inventory.
6. Work in collaboration with our Business Services Manager and responsible for linen inventory management with our linen service provider. This may include, but not limited to weekly inventory counts, placing a weekly or bi-weekly linen order to ensure all event needs are successfully delivered, maintaining all soiled and dirty linens for pickup and cleaning, addressing all service issues or challenges with linen service provider, and ensuring a cost-effective, efficient linen operation.
7. Work as a team player and assisting other staff with duties to improve overall productivity of banquets, receptions, and all other foodservice events.
8. Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
1. Under the direction and guidance of the Food & Beverage Director/Executive Chef, schedules staff and performs in a leadership role the preparation of daily task lists and assigning staff to duties, service areas, and breaks to ensure execution of proper opening, service, and closing tasks as required based upon event needs.
2. Under the direction of the Food & Beverage Director/Executive Chef and with support from VenuWorks corporate HR team, is responsible to assist in the hiring and training of our part-time front-of-house catering team, which includes servers, concession stand workers, bartenders, and other employees primarily responsible for service delivery to all our events, clients, and guests we serve.
3. Assists with timely set-up and complete clean-up of tables, chairs, linens, service ware, bars, etc. for full-service banquet events, concession service, and bar service.
4. Executes proper and timely service of food and beverage.
5. Responsible for timely and accurate completion of all event function paperwork, including but not limited to event inventory management procedures, BOC (Based On Consumption) reports through the Momentus Work Orders after the conclusion of events, and assisting the Food & Beverage Director/Executive Chef in month-end inventory procedures and concession inventory.
6. Work in collaboration with our Business Services Manager and responsible for linen inventory management with our linen service provider. This may include, but not limited to weekly inventory counts, placing a weekly or bi-weekly linen order to ensure all event needs are successfully delivered, maintaining all soiled and dirty linens for pickup and cleaning, addressing all service issues or challenges with linen service provider, and ensuring a cost-effective, efficient linen operation.
7. Work as a team player and assisting other staff with duties to improve overall productivity of banquets, receptions, and all other foodservice events.
8. Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.