Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

The Catering Supervisor oversees daily management of all catering events in the Angel of the Winds Arena and Edward D. Hansen Conference Center including but not limited to back of house catering, catering bar service, catering carts, and buyout events. Responsibilities include client & tenant relations, administrative and operational functions of the catered areas. Responsible for effective supervision and operations of the Catering team including communicating event details, scheduling, employee communications, event set-up, employee training and employee event assignments. The Supervisor is responsible for providing day-to-day event planning, collaboration on menu planning & cost, effective company & client communications, adherence to budget/cost requirements, monthly inventory of beverage and snacks, effective communications with venue Event Managers & Premium Sales, and other tasks as required by the Premium Services Manager.

This position provides an elevated level of oversight to ensure the smooth running of all assigned events at Angel of the Winds Arena and Edward D. Hanson Conference Center. The employee must maintain excellent attendance, a professional presentation, and be available to work an event-driven schedule which includes consistent evenings and weekends.

This role pays an hourly rate of $24.00-$27.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until June 20, 2025.

• Supervise a staff of approx. 10 part time employees including bartenders and catering servers.
• Responsibilities include, but not limited to, scheduling, payroll management in ADP based system, entering employee tips, communicating timely schedule updates, maintaining an open door, employee motivation, compliance with company policies/procedures, effectively communicating with employees through phone, email, and text.
• Oversee execution of events, daily productivity and managing labor costs. 
• Effective management of client and tenant relations as it relates to food & beverage service in the catered areas.
• Receive client information from Premium Sales and Event’s Team.
• Establish and communicate event timeline and event set-up with venue Event Managers.
• Consistent communication with clients and tenant sales team/managers on event needs, set-up, catering requests, food & beverage orders, event packages, and other special requests.
• Professionally manage relationships and execution of client vision. 
• Works with perspective clients to create food & beverage experiences that fit client budget through menu planning, service style concepting, and thematical design.  
• Manage backstage catering including but not limited to scheduling, staff direction, set-up & menu planning, BEO creation & event timelines, effective communication with promoters, Event Manager and Premium Services Manager, and submitting accurate final billing to the Premium Services Manager. 
• Assist the Premium Services Manager to manage inventory, supplies, equipment to maximize revenue and minimize expenses.
• Effectively manage relations with vendors, intake & storage of product, distribution of product including kegs. 
• Communication with the Culinary Department.
• Effectively communicate with the Executive Chef and other culinary team members, including but not limited to, distribution of BEO’s as completed, creating BEO’s with a high degree of accuracy and attention to fine detail, and timely distribution of event updates and last-minute details/changes.
• Work with the Executive Chef on menu planning/cost and successful event execution.
• Establish menu/beverage pricing with approval by Premium Services Manager. 
• Effectively manage any client concerns with professional communications and escalate concerns, as necessary. 
• Oversee the staff’s professional presentation to clients and adherence to established appearance standards, customer service and positive guest-focus climate. 
• Maintaining a positive and complaint work environment in accordance with company standards and with local/state/federal laws including, but not limited to, food safety/compliance, building & guest safety, emergency situations, the service of alcohol, employee alcohol training, and compliant employee relations. 

• High school diploma or equivalent.
• Some college level course work in the field of culinary, event management, business management, sports management, or similar field.
• A four-year degree in a similar field preferred.
• Two or more years of professional experience in the food & beverage or event industry with demonstrated increased responsibility; along with demonstrated knowledge of food & beverage management. 
• Experience with employee scheduling and payroll management preferred.
• Experience with inventory management, A/R, A/P, and POS management preferred. 
• Knowledge of the sales process or demonstrated sales experience and revenue management helpful.
• Provide a professional presentation regarding representing the company in all interactions. 
• Advanced computer proficiency including demonstrated professional communications by email; MS Word & Excel experience in a Windows format, along with experience with internet-based business programs. 
• Experience with event planning, establishing event details, and demonstrated professional client relations preferred.
• Ability to create a positive / compliant employee and client relations climate in a high-pressure and fast-paced event environment. 
• Ability to consistently use good judgment, make sound decisions, consistently working with a high degree of accuracy/reliability; effective organizational and time management skills, and effectively working and managing a team independently.
• Demonstrated history of appropriate management of alcohol.
• Driver’s license, ability to obtain, or reliable transportation to work a varied management schedule.
• Proficient command of the English language reading, writing, speech. 
• Willingness to work an event-driven schedule which includes long hours and consistent night & weekend work seasonally.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.