The Banquet Supervisor- Catering is a front of house position and is directly responsible for creating unique dining experiences by actively supervising and participating in the execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events.
Under the Director of the Catering Sales Manager and working closely with culinary and operations staff, they will contribute to ensuring that events are executed smoothly and in accordance with client specifications. He or she will work with the Catering Sales Manager to ensure Centerplate’s overall standards for accuracy, efficiency, quality and financial performance are met.

Major Responsibility: Help to maximize Centerplate’s Catering revenue and ensure operational excellence by following established Catering systems, practices, guidelines policies and standards.
Supporting Actions:
Follow Banquet Event Orders (BEO) as outlined; Confer with Catering Sales Manager to ensure clear understanding of all event specifications.
Collect and/or coordinate delivery of necessary supplies and equipment to event site; Double check china, glassware, sliver, linen and other supplies to BEO specifications.
Ensure assigned work area is clean and properly maintained; Conduct pre-function walk-thru of all event spaces.
Ensure that all servers are present, in proper uniform and that all are well groomed.
Train, delegate and assign responsibilities to servers; Ensure understanding of set-up, flow of event and service details based on instructions set forth in the BEO.
Provide consistent floor supervision during events; Monitor flow of service and maintain continuous communication with kitchen.
Ensure that servers are assigned meal breaks and that proper time and attendance procedures are followed.
Enforce sanitary practices for food handling throughout all dining areas.
Ensure proper sale and service of alcoholic beverages at catered events; Monitor activities of bar staff to ensure that all served guests are of legal age; Control and monitor security of cash and liquor inventory.
Assist in facilitating special guest requests; Intervene in instances of guest dissatisfaction; Work diligently to resolve issues and address concerns so that no guest leaves unhappy.
Coordinate the disposal or safe storage of leftover event food as prescribed by the Manager or Chef.
Focus on the Customer
Seek to understand the internal/external customer and meet the needs of both the customer and business
Demonstrate the ability to apply technical, professional or product expertise Attention to Detail
Ensure that work meets the highest standards Foster Teamwork
Work well in a team environment Improve Continuously
Constantly assess and adapt current practices to perform a task better, faster or more efficiently
Think Creatively
Develop innovative approaches and imaginative solutions that meet organizational needs Build Strong Relationships
Foster trust and cooperation among coworkers, customers and suppliers
Develop and sustain personal contact in order to provide mutual benefit
Share Information
Provide information so that coworkers, customers and suppliers understand and can take action Drive for Results
Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives
Demonstrate leadership skills, to include training, coaching, directing and monitoring Catering staff.
Demonstrate responsible decision making while working independently.
Procure, track and organize necessary materials and supplies.
Maintain high levels of energy and enthusiasm to support effective sales and customer service.
Perform all tasks with a high level of detail orientation and accuracy.
Anticipate, identify, communicate and seek solutions to problems.
Contribute to a positive, productive work environment.
Perform other related duties, projects, tasks and responsibilities as required, based on input and direction from Warehouse Manager or General Manager.
Supporting Actions:
Accomplish operational mission by completing work in a proactive and efficient manner.
Apply consistent focus on the internal customer by paying close attention to detail in the performance of all tasks.
Review staff’s work for accuracy, service quality, friendliness, timeliness and adherence to prescribed procedures.
Communicate with management, Staff, internal departments and external agencies, as necessary.
Assist fellow employees in other departments; Serve as an information resource for the unit and provide education on catering processes as needed.
Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Confer with Director of Operations regarding problem areas; Make recommendations for increasing efficiency and for changing procedures.
Act as a positive role model for new catering department employees.
Perform other related duties, tasks and responsibilities as required from time to time.Qualifications/Skills Required:
High school diploma or equivalent.
1-2 years supervisory experience in a food service environment preferred.
Demonstrated ability to understand and effectively implement written and verbal instructions.
Strong team orientation and ability to work with a variety of departments to accomplish assigned tasks.
Ability to work well independently.
Ability to work well in a high stress, fast paced environment.
Ability to perform mathematical calculations, to include addition, subtraction, multiplication and division.
Must be able to speak, read, write and understand the primary language(s) used by guests who typically visit the work location.
Technology aptitude for working with automated inventory system.
Scheduling flexibility to meet operational needs. Hours may be extended or irregular to include nights, weekends and holidays.
Other Requirements: Must be able to stand and exert well-paced mobility for periods of up to four (4) hours in length and have the ability to bend and lift up to 50 pounds. Must be able to speak clearly and listen attentively to guests and other employees. Must be able to work in extremes of cold to heat.Must be able to meet the following requirements with reasonable accommodation:
The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit several times a day.
Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
Employee must be able to perform repetitive motions.
Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Employee must be able to operate in an environment with moderate to high noise levles Other lifting or physical requirements as added from time to time, or as require
Push and Pull equipment such as: merchandise racks, speed racks, flat beds, and wire carts the distance of up to .4 miles.
Must be able to stand for prolonged periods of time.
While performing the duties of this job, an employee is regularly required to stand, use hands to finger, handle, or feel, reach with hands and arms, and taste or smell. The employee is occasionally required to stoop, kneel, or crouch.
Ability to multitask in an office or operations setting.
Ability to operate telephone and to talk and/or hear in a retail store location setting (noise level is moderate).
Ability to sit, walk, stand, bend, and twist on an intermittent or continuous basis.
Ability to, grasp, push, pull objects such as files, file cabinet drawers, and reach and lift overhead.
Ability to operate a desktop computer or register terminal.
Ability to understand written information.
Other lifting or physical requirements as added from time to time, or as required to perform the essential functions of this job.

Job Type: Full-time

Pay: $23.00 - $28.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years

COVID-19 considerations:
Vacciniation Requirements: All employees must be vaccinated. Must show proof of vaccination.

Ability to commute/relocate:

• Simi Valley, CA 93065: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Catering and Banquets: 2 years (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: One location

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