Food & Beverage Supervisor | Part-Time | Palm Beach County Convention Center

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

The Food & Beverage Supervisor is responsible for the effective management and running of banquet and concessions operations. The F&B Supervisor must provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the smooth running of any assigned event. This role involves leading and directing serving staff, coordinating with various departments, and ensuring a high level of customer service. The F&B Supervisor is also responsible for setting up, executing, and breaking down events, providing leadership and guidance to staff, and ensuring all banquet and/or retail event services align with the event’s requirements. 

This role will pay an hourly rate of $24.00-$25.00

Benefits for part-time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until July 17th, 2026.

The Palm Beach County Convention Center is a multi-purpose facility in West Palm Beach, Florida, managed by Oak View Group. The Center features a 100,000 square-foot exhibit hall, a 22,000 square-foot ballroom, and 21,000 square feet of flexible meeting space, as well as connecting to the 400-room Hilton West Palm Beach.

• Assist operations and Concessions Managers on duty in preparation for events.
• Performs opening and closing procedures for events.
• Responsible for overseeing a staff of Concession Staff, Bartenders, Banquet Servers, and other event support staff.
• Responsible for communicating performance concerns according to company policy and practice to Managers.
• Assists in the warehouse, oversees warehouse employees, and transports inventory as required.
• Provides a high level of oversight and operational expertise, resulting in the smooth, efficient, and profitable execution of events.
• Willing to cover any open position to ensure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
• Possess a thorough working knowledge of all existing concessions locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Ensure that all OVG policies, procedures, and practices are adhered to, including compliance related to alcohol service, food handling/sanitation guidelines, and general safety policies and procedures. Follow all federal/state/local guidelines with regard to alcohol service. Report any compliance issues to Concessions Managers immediately.
• Reviews Banquet Event Orders (BEOs) to ensure that all details, such as food and beverage, seating, special requests, etc., are met.
• Conducts pre-banquet meetings with staff to ensure appearance, uniform, and hygiene standards are being met; assign stations and partners; and review banquet event orders.
• Communicates with the Supervisors and Managers to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
• Checks room set-up prior to event and meets with Chefs to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e., china, glassware, silverware, linen, and props) and their proper storage after use.
• Conducts random audits during functions to evaluate food and service. Ensures that food is served at an appropriate temperature, food is placed properly on the table, sufficient food is available, and upsell opportunities are met.
• Regularly reviews the banquet schedule for changes, calendar of events, and special events.
• Handle client complaints and issues promptly, working with the event planning team to resolve any challenges.
• Train and mentor banquet servers and other event staff to uphold the standards of the convention center.
• Ensure staff adheres to safety, health, and sanitation guidelines during events.

• Minimum of 6 months experience in a leadership role.
• This position requires the ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule. 
• Must be able to provide a written availability on a regular and consistent basis to management 
• Experience working in a fast-paced, high-volume catering or restaurant environment.
• Must have a High School Diploma, G.E.D. or related food service job experience.
• Must acquire and maintain a Food Handlers Card, Alcohol Awareness Certification, and other required compliance trainings.
• Ability to work in a team-oriented, fast-paced, event-driven environment.
• Ability to communicate with employees, co-workers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Knowledge of food safety and sanitation regulations.

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.