Catering Supervisor at Boeing Center at Tech Port

Catering Supervisor

POSITION: Catering Supervisor

DEPARTMENT: Food and Beverage

REPORTS TO: Catering Manager

FLSA STATUS: Part-time Hourly, Non-Exempt

SUMMARY

ASM Global has an immediate opening for a Catering Supervisor at Boeing Center at Tech Port, located in San Antonio, Texas. This position reports to the Manager of Catering with responsibilities to include supervise and coordinates activities of banquet servers during banquets to ensure that food is served promptly. Regular attendance in conformance with the policies established by SMG is essential to the successful performance of this position.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Consults with Food Services Manager regarding serving arrangements and if additional employees and equipment are required for a smooth event.
• Observes food being served to ensure that food is correctly garnished and arranged.
• Carries out responsibilities in accordance with the organization's policies and applicable laws.
• Responsible for consumption sheets.
• Keep linen cage stocked and cleaned.
• Ensure coolers are clean.
• Responsible for monthly inventory.
• Notify Manager when low on items such as lemons, creamers, coffee, etc.
• Should attend food and beverage meetings.
• Tracks all Banquet Event Orders, as well as billing and adding any additional items to suite orders.
• All other duties as assigned.

Supervisory Responsibilities

• Supervises all servers in Food and Beverage.
• Carries out supervisory responsibilities in accordance with SMG's policies and applicable laws.

EDUCATION AND/OR EXPERIENCE

• High School diploma or G.E.D Or equivalent combination of education and experience
• Must have a TABC and Food Handlers Certificate
• One year's experience as a banquet server or banquet captain
• Previous supervisory experience preferred.

SKILLS AND ABILITIES

• Must be able to work independently with little or no supervision.
• Excellent organizational, planning, communication, and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Maintain an effective working relationship with clients, employees, and others encountered in the course of employment.
• Follow oral and written instructions and communicate effectively with others in both oral and written form.
• Organize and prioritize work to meet deadlines. Work effectively under pressure and/or stringent schedule and produce accurate results.
• Culinary and facilities operations knowledge.
• Remain flexible and adjust to situations as they occur.
• Ability to work flexible hours, including nights, weekends and holidays as events dictate.

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 functions.

• Specific vision abilities required by this job include close vision for quality control of food services. Must be able to withstand loud noise in the environment.