Banquet Supervisor | Part-Time | Steven Tanger Center for the Performing Arts

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 Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff.

This role pays an hourly rate of $20.00-$23.00

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

This position will remain open until July 31, 2026.

A state-of-the-art facility that has transformed downtown Greensboro, North Carolina, the Steven Tanger Center for the Performing Arts is home to touring Broadway productions, concerts, Greensboro Symphony Orchestra performances, comedy shows, and all types of family entertainment. Since its grand opening in 2021, the Tanger Center has hosted over 1.4 million guests. Presented with partners Nederlander and Professional Facilities Management (PFM), the First Bank Broadway Series is one of the nation’s top-selling one-week Broadway series.

• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner.
• Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded.
• Remains alert to complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction.
• Coordinates with other departments to arrange for the delivery of requested services.
• Maintains constant contact with kitchen staff to ensure complete, effective communication between food production and food service.
• Ensures all functions are set and staff is prepared and organized before required time on BEO.
• Inspects table place settings, including table linen, china, glass, silverware, and condiments for correct placement and ensures that each element is clean, undamaged, and attractive.
• Ensures proper setting of buffet tables and other food service tables.
• Arranges for and ensures proper sequence of service for each event.
• Supervises clearing and post-function cleanup and garbage removal.
• Maintains clean and orderly back areas, pre-function areas, and storage areas.
• Assures that all china, glassware, silverware, linen, etc. are returned to their proper location after each event.
• Supervises the handling, storage, and security of all catering service equipment and decor.
• Assists with staff training programs.
• Conducts regular staff meetings to build rapport and ensures colleagues are well informed.
• Clearly projects the visions of the department and measures progress.
• Attends weekly food and beverage meetings to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
• Reviews scheduling and labor needs to meet the guests' needs as well as maximize efficiency.
• Work with the Executive Chef to ensure appropriate inventories are stocked, including food and beverage and non-food and beverage items used for food and beverage events.
• Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.
• Become familiar with the computer systems and technology currently in use in the various food and beverage areas and administration as it relates to food and beverage, from both a hardware and software perspective.

• Associate’s degree (A.A.) or equivalent from a two-year College or technical school; one to two years of related experience and/or training; or equivalent combination of education and experience.
• Nationally recognized, advanced food service sanitation training course certification.
• Valid Manager's ServSafe Certification.
• Valid Alcohol Service Permit.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: e-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of point-of-sale and timekeeping systems.
• Previous supervisory experience is preferred.
• Knowledge of food and beverage operation and preparation is required.
• Cash handling abilities and basic math skills, including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.
• Must be highly motivated and quality-driven.
• Detail-oriented and able to excel while multi-tasking.
• Able to accept responsibility and lead by example.

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.