The Catering Operations Supervisor will oversee the operations side of CFGI’s Catering & Events department. Their role is to ensure seamless service during the event and achieve client’s satisfaction. They should guarantee that necessary preparations and setup are done accordingly on the Event Orders, and coordinates with the Commissary / Kitchen Team. They will work directly with the Catering & Events.

Responsibilities:

• Oversee all confirmed catering functions, in-house and off-site.
• Responsible for making the event space visually appealing and presenting the menu offering for the event.
• Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms, and storage areas during an event.
• Responsible for the proper usage and good working order of all equipment, furniture, and fixtures in the Banquet and Catering Section in the shift assigned.
• Responsible for consistently implementing the service standards and operating procedures in the banquet and Catering service.
• Provide excellent customer service and ensure customer needs are met.
• Provide unique and creative ideas to enhance meetings & group experience.
• Should possess in-depth Knowledge of Food and Beverage preparation and presentation.
• Supervise events and team members throughout service.
• Guide the Banquet servers in the set up of tables and place settings.
• Be familiar with all current and upcoming event details.
• Resolve staff and customer concerns quickly and efficiently.
• Coordinate with the Kitchen and Commissary department.
• Should be able to work under pressure and also work in long or break shifts.
• Scheduling banquet staff, preparing weekly duty charts to correspond with banquet functions, and managing labor monthly.
• Assist the Operations Manager with scheduling, training, and performance management.
• Assist and support the Catering & Events Team to provide excellent guest service.
• Coordinates with Logistics Team to organize Transportation of food and equipment to offsite catering events.
• Responsible for monthly inventory and banquet staff labor.
• Responsible for ensuring sufficient operating guest supplies, beverage supplies, and operating equipment for functions assigned.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.