The Catering Supervisor position is a part-time, non-exempt role in the Food and Beverage department, reporting to the Catering Manager.
Responsibilities include supervising banquet servers during events to ensure timely food service, coordinating with the Food Services Manager, managing inventory, and maintaining cleanliness of linens and coolers.
Qualifications include a high school diploma or equivalent, TABC and Food Handlers Certificates, at least one year of banquet service experience, with supervisory experience preferred.
Skills required are strong organizational, communication, and interpersonal abilities, the capacity to work independently and handle multiple tasks under pressure, and flexibility to work nights, weekends, and holidays.
Physical demands include close vision for food quality control and ability to tolerate loud environments.