Catering Supervisor

Overview: 1. Job Summary The Catering Supervisor is responsible for overseeing the execution of campus catering events, ensuring exceptional service, organization, and coordination from setup through breakdown. This role supervises catering staff, assigns duties, and ensures that all events meet university and departmental service standards. The Catering Supervisor works closely with the catering manager to ensure timely delivery, accurate presentation, and guest satisfaction. Responsibilities include managing on-site logistics, monitoring food safety and sanitation practices, and addressing client and guest needs in real time. 2. Key Responsibilities Plan and execute campus catering events, ensuring client satisfaction. Lead and motivate catering staff to provide excellent service. Coordinate event logistics and ensure timely setup and breakdown. Monitor food quality and service standards to uphold excellence. Act as the main client in contact, addressing inquiries and confirming details 3. Working Conditions / Physical Requirements Must be able to stand and walk for extended periods (up to 8–10 hours), often on hard surfaces and while carrying trays or service items. Frequent bending, lifting, pushing, and pulling of items up to 50 lbs. Work is performed in various indoor and outdoor campus locations, including dining halls, conference rooms, auditoriums, and event tents. Responsibilities:

• Coordinating and overseeing internal and external catering events.
• Developing and maintaining the catering marketing plan including a comprehensive event planning service to clients and detailed menu development.
• Schedules catering staff
• Develop existing catering staff in service techniques, policies, and procedures.
• Ensures successful operations of catering functions including labor cost control, food cost control and preparation, transportation, setup, operation, and clean up of all events.

• Reporting of operating statements, reports, and operational budgets, and review of the collection of receivables.
• Always ensures that the Standards of Excellence, as determined by the University and Thompson Hospitality are met.

• Supervisor on duty responsibilities.
• Scheduling and supervising of staff.

• Overseeing housekeeping and safety.
• Always ensures that the Standards of Excellence, as determined by the University and Thompson Hospitality are met.

Physical Requirements – Catering Supervisor

• Ability to stand and walk for extended periods of time (up to 8–10 hours as needed during events).
• Frequent bending, stooping, reaching, and lifting in support of catering operations and event setup.
• Must be able to lift, push, or pull up to 25–30 pounds regularly and occasionally up to 50 pounds.
• Manual dexterity to handle catering equipment, technology systems, and event setup materials.
• Ability to work in diverse environments, including kitchens, event venues, outdoors, and storage areas, with exposure to varying temperatures.
• Adequate vision, hearing, and communication skills to effectively coordinate with staff, clients, and vendors.
• Must be able to drive company or personal vehicle for off-site catering, client visits, and meetings; valid driver’s license required.
• Flexibility to work extended or irregular hours, including early mornings, evenings, weekends, and holidays based on event schedules.

Qualifications:

• High school degree is required.
• BA/BS in Food-Service or Culinary Management preferred.

• A minimum of two (2) years of experience in hospitality industry including one (1) year in a Supervisory role is required
• Booking, selecting, and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key
• The ability to supervise food preparation, service and cleanup is also essential
• ServSafe Certification a plus
• Must be able to pass criminal background check