CATERING SUPERVISOR JOB DESCRIPTION

A Catering Supervisor owns the execution window between event planning and guest arrival, holding responsibility for room configuration, staff assignments, and BEO compliance on every shift. Sitting inside the food and beverage operation, this role answers directly to the Catering Manager and works across kitchen, facilities, and client-facing teams. HACCP adherence and responsible alcohol service standards govern the work daily.

As the Catering Supervisor, you lead event set-up, floor service, and post-event closeout across banquet and a la carte formats, ensuring every guest interaction meets the property's service and safety standards. The role reports to the Catering Manager and coordinates directly with kitchen staff, front-of-house associates, and clients on the day of each event.

Career Impact: Supervisory experience gained across banquet events, BEO execution, and staff coaching builds the operational credibility that hiring managers look for in Catering Manager candidates.

Business Impact: Guest satisfaction scores and event recap accuracy depend directly on how well the Catering Supervisor controls the floor, making this role the single point of accountability between the client's contracted experience and what is actually delivered.

Growth Opportunity: Exposure to post-event financial reporting, performance review processes, and cross-departmental coordination expands the skill set needed to step into a Catering Manager or Food & Beverage Manager role.

• Lead event set-up and breakdown, ensuring rooms are configured to BEO specifications before doors open.
• Supervise catering associates and bartenders during service, assigning sections and monitoring adherence to standards.
• Serve as the primary client contact on event day, addressing last-minute changes to menus, timelines, and room arrangements.
• Coordinate with kitchen staff on food delivery sequencing and resolve order discrepancies calmly under service pressure.
• Monitor food station maintenance, equipment condition, and service area cleanliness throughout each shift.
• Document service issues and prepare post-event evaluation reports including financial data entry.
• Conduct staff coaching, training follow-through, and performance check-ins to maintain team readiness.
• Enforce responsible alcohol service policies and HACCP compliance standards across all service areas.

• High school diploma, GED, or Associate's Degree, or equivalent combination of education and work experience.
• 2 or more years of catering or banquet supervisory experience in a hospitality or events environment.
• Demonstrated knowledge of food and beverage service standards, including responsible alcohol service protocols.
• Working knowledge of HACCP standards and food safety procedures applicable to banquet and event service.
• Strong communication and interpersonal skills, with the ability to manage client expectations under time pressure.
• Proven ability to direct and motivate a team of associates and temporary personnel across concurrent event tasks.
• Availability to work evenings, weekends, and holidays as required by event scheduling demands.

• ServSafe Food Handler Certification or equivalent food safety credential, or the ability to obtain within six months.
• Prior experience reading and executing Banquet Event Orders in a fine dining or upscale venue setting.
• Familiarity with post-event financial reporting processes, including cost reconciliation and data entry.
• Experience training new hires and conducting structured performance reviews within a catering operation.

• Guest satisfaction score per event, reflecting accuracy of room set-up and service delivery against BEO specifications.
• BEO compliance rate, measuring how consistently the floor matches contracted event configurations at doors-open.
• Post-event report submission rate, tracking timely completion of financial and service documentation per shift.
• Staff section coverage rate, reflecting how completely associates are assigned and briefed before service begins.
• Responsible alcohol service incident rate, measuring adherence to alcohol policies across all supervised events.
• Typical tools: Event management documentation (commonly BEO systems); productivity suites (commonly Microsoft Office).a

• Base Salary Range: $38,000 to $52,000 annually, depending on venue type and market.
• Bonus: Occasional event performance bonuses or seasonal incentives where offered.
• Equity: Not typically offered at this level.
• Health Benefits: Medical, dental, and vision coverage standard at full-service properties.
• PTO: 10 to 15 days annually, with additional sick leave per local requirements.
• Common Perks: Meal benefits during shifts, uniform provision, and employee event access at many venues.

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Accommodation is available throughout the hiring process for applicants with disabilities - contact the hiring team to request support. All qualified applicants will be considered without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under applicable federal, state, or local law. A background check is required as a condition of employment. Candidates must hold current work authorization in the United States.

The Catering Supervisor leads front-of-house service delivery across events and daily operations, supervising catering assistants and bartenders to maintain food, beverage, and safety standards. Reporting to the line manager and working alongside kitchen colleagues, the role builds a guest-focused team culture that shapes every client and guest interaction from set-up through close.

Key Responsibilities

• Create positive interactions with clients, guests, and team members.
• Perform opening and closing duties for each shift.
• Set rooms and boxes according to orders and standards and assist in carrying out scheduled inventories of products and equipment.
• Welcome clients and guests genuinely and engage with them to enhance their experience.
• Deal with requests efficiently, communicating with kitchen and colleagues to ensure smooth delivery of service.
• Serve food, beverages, and accompaniments in line with service standards and deal with customer feedback in a positive manner.
• Maintain cleanliness and organisation of all required equipment and ensure all equipment is functioning properly.
• Provide knowledge of the food and beverage offer.
• Assist with the set-up and clear down of areas, ready for the next service, and ensure all service areas are kept clean, tidy, and safe.
• Escalate any service issues to the appropriate management team member.
• Comply with all policies regarding Health and Safety, Hygiene, Manual Handling, and COSHH.
• Follow responsible alcohol service policies and perform any other duties as assigned.
• Liaise with the line manager on all staff training needs and carry out any relevant training.
• Supervise catering assistants and bar tenders when required.

Required Qualifications

• Experience in a demanding hospitality environment with a premium supervisory background.
• Good understanding of the room layout, floor plan, and catering operation as a whole.
• Full knowledge and understanding of all required policies, procedures, and food and beverage offerings.
• Excellent interpersonal skills and a supportive, proactive nature.
• Ability to build relationships on integrity, respect, and trust and influence at all stakeholder levels.
• Excellent teamwork skills with the ability to work in a busy, fast-paced environment.
• Ability to solve problems quickly and think on foot.
• Flexibility to change tasks as and when required and comfortable standing or walking during the majority of a shift.
• Engaging, friendly, and flexible in manner with confidence when meeting and interacting with people.
• Ability to work flexible hours on weekdays, weekends, and evenings based on business needs.
• Ability to travel to venue independently.

Embedded within the catering department of a healthcare facility, the Catering Supervisor oversees team scheduling, performance reviews, and return-to-work interviews to maintain the highest catering standards across all service areas. Working closely with ward staff, doctors, and nurses, the role delivers consistent audit compliance and coaching support that builds a quality-driven, patient-focused catering operation.

Core Functions

• Supervise the catering team effectively.
• Maintain staff rotas and ensure all areas are covered.
• Ensure the highest level of catering standards are met within the team at all times.
• Support the Catering Manager with changing business demands.
• Liaise with ward staff, doctors, and nurses in an efficient and professional manner.
• Hold performance reviews with new starters and existing staff.
• Carry out return-to-work interviews for staff that have been absent.
• Undertake and record all training.
• Coach and support the team with any training or day-to-day issues that may arise.
• Complete audits whilst achieving the service and product delivery standard.

Qualifications & Experience

• Educated to GCSE level in English and Maths.
• Previous experience supervising large teams, completing rotas, performance reviews, and return-to-work interviews.
• Sound knowledge of health and safety, infection control, and an awareness of food and hygiene standards.
• Passionate about patient care with the ability to communicate effectively with patients, visitors, and healthcare staff.
• Confident working in a hospital environment and aware of encounters with patients who are unwell or showing signs of distress.
• Good IT skills with full competency in Microsoft Office.
• Ability to work under pressure, individually and as part of a team, with a flexible approach to meet business needs.
• Quality-driven with high standards for service and product delivery.

Reporting to catering management, the Catering Supervisor owns event execution from BEO expedition and seating plan preparation through post-event financial reporting and staff coaching. Partnering with kitchen teams and clients across a la carte and banquet service, the role delivers the operational consistency and guest satisfaction that supports a high-standard food and beverage programme.

Primary Duties

• Oversee catering events and a la carte service depending on business needs.
• Prepare and organise set-up outlines, production sheets, and seating plans.
• Ensure pre and post-service tasks are completed and staff are assigned sections and duties.
• Lead expedition of BEOs, liaising with the kitchen and client on food delivery to the dining room.
• Ensure order discrepancies are quickly resolved in a calm and professional manner.
• Supervise the floor during events, respond to client and guest concerns, and ensure closing duties are completed with attention to detail.
• Document service issues and resolutions and produce post-event evaluation reports including financial data entry and overall analysis.
• Attend BEO meetings and stay informed of updates via change log.
• Lead by example and provide ongoing coaching, training, and motivation to staff.
• Assist with administrative functions including employee performance reviews and adhere to all service standards, policies, and Health and Safety procedures.
• Maintain an ongoing awareness and responsiveness to client satisfaction.

Skills & Qualifications

• 1–2 years of event experience in catering or banquet settings preferred.
• Supervisory or management experience in a fine dining or upscale restaurant.
• Deep understanding and practical knowledge of restaurant business principles and service etiquette.
• Comprehensive knowledge of food and wine.
• Competent with POS systems.
• Exceptional interpersonal and communication skills with an aptitude for identifying and assessing details.
• Ability to perform well under pressure and handle multiple priorities at a time.
• Must be available to work evenings, weekends, and holidays as required.

Sitting at the intersection of retail catering and hospitality services, the Catering Supervisor oversees counter merchandising, shift scheduling, and HACCP monitoring across all service areas while providing cover to the Deputy Catering Manager as required. Operating across stock management, banking, and day-to-day outlet supervision, the role delivers the operational continuity that keeps service standards consistently on spec.

Duties

• Reporting to the Service Manager (Soft FM).
• Supervise and ensure the smooth running of day-to-day services in the retail outlets and hospitality division and provide cover to the Deputy Catering Manager as required.
• Manage shift schedules across all areas.
• Oversee and ensure all counter areas are correctly merchandised and displayed as per specification.
• Carry out stock takes, ordering of stock, wastage sheets, cashing up, banking, and monitoring of HACCP files.

Requirements

• IOSH qualification is desirable.
• A qualification or certification within the catering industry such as NVQ, City and Guilds, or equivalent is a strong advantage.
• Background in the hospitality and catering industry with previous supervisory experience is essential.
• Basic food safety knowledge is essential.
• Barista experience including coffee art is desirable.
• Excellent customer care and communication skills with sound numeracy and literacy skills and the ability to use a PC.

A key member of the catering team, the Catering Supervisor delivers end-to-end execution of banquet and reception events, from room set-up and signage through staff requisition management and event recap reporting. Collaborating across audio visual, facilities, and back-of-house departments, the role ensures every guest group receives the full package purchased while maintaining prompt, courteous service throughout each event.

Functions

• Supervise and execute catered events such as large dinners, receptions, and small served events from start to finish.
• Assist with the hiring, training, and developing of hourly team members to build cross-functional knowledge of operational processes, industry standards, and emerging technologies.
• Prepare event signage, hang and take down signage as needed, and set up areas including skirting tables and pipe and drape.
• Serve as primary contact for clients on the day of the event to discuss any changes to setup and address last-minute issues including menu, serving time, and bar arrangements.
• Work with all departments to ensure event needs are fulfilled including audio visual, facilities, and back-of-house operations.
• Ensure catering staff has set up a banquet room or area according to Banquet Event form specifications including buffets, dining tables, and audio visual needs.
• Enforce uniform standards at each event.
• Ensure all equipment is secure at the end of each event and prepare and submit equipment repair orders as needed.
• Ensure catering staff has submitted requisition forms at the end of each event to prep for the next day's activities.
• Ensure the Catering Manager has received an event recap form at the end of each event.
• Maintain prompt and courteous customer service to all guests throughout the day.
• Ensure catering staff understands what groups have purchased as part of their package and that it is fulfilled during the event.
• Attend all Banquet Event Operations meetings on a weekly basis.

Education & Experience

• High School Diploma or GED required.
• Must be able to attain a Minnesota Racing Commission license.
• 1–2 years of supervisor experience and at least 5 years of experience in catering and events or a related field, or an equivalent combination of education and experience.
• Excellent management, administrative, organisational, and leadership abilities.
• Excellent written and verbal communication, customer service, and organisational skills.
• Strong problem-solving, analytical, and effective decision-making skills.
• Ability to interact with guests and management in a professional and courteous manner.
• Computer skills in Microsoft Office including Word, Excel, Outlook, Publisher, and PowerPoint.
• Ability to self-motivate and motivate a team to achieve department objectives.
• Ability to remain calm in stressful situations and focus on multiple tasks.
• Must be available to pitch in with other departments based on business need.
• Must pass pre-employment screening including a criminal background check and verification of work history.

Consistent event quality and client satisfaction depend on the Catering Supervisor, who leads associates and temporary personnel through event set-ups, service execution, VIP standards, and full venue breakdown across corporate and institutional food service settings. Based within the Catering Department and reporting to catering management, the role shapes the clean, safe, and efficient environment that enables every event to meet quality and HACCP standards.

Accountabilities

• Supervise and lead a team of associates to successfully execute events, meeting expected service and quality standards.
• Assist in checking set-ups for regular and special events.
• Ensure client and customer satisfaction.
• Assist in staging catering equipment and beverages for daily events.
• Break down events and return the venue to original condition by removing all food, beverage, equipment, and garbage.
• Maintain a clear understanding of all aspects of VIP services.
• Maintain QA and HACCP standards and procedures.
• Maintain a clean and safe work environment and perform all tasks safely.

Background & Experience

• 2 years of food service experience, preferably in a catering role.
• Experience in restaurants, hotels, corporate dining, education, military, healthcare, or related food service operations.
• Experience in catering events and working with event orders is preferred.
• Experience in supervising and training associates and temporary personnel is preferred.
• Computer skills and knowledge of Microsoft Office products including Word, Excel, PowerPoint, Outlook, and internet.

As the Catering Supervisor, this role supports catering management in training and supervising event staff to deliver high-quality food and beverage service across set-up, service, and closeout. The catering team relies on this work to maintain inclusive, guest-focused environments where service standards, inventory controls, and client relationships are consistently upheld across all events.

Operational Focus

• Assist management in the training and supervision of staff during all aspects of catered events to ensure high-quality service standards and presentations are met.
• Greet and welcome guests and respond to specific requests in a courteous manner.
• Serve and replenish beverages and food and remove dishes and utensils at the end of each course, meal, or function.
• Monitor and supervise set-up and maintenance of the dining area and food stations to ensure quality standards.
• Participate in event clean-up and assist with inventory, food storage, and other closeout tasks.
• Foster an inclusive environment for all staff and guests while maintaining effective client and customer-centric relationships.

Experience & Qualifications

• Associate's Degree or minimum 2 years of supervisory experience.
• ServSafe Food Handlers Certification or ability to obtain within 6 months of employment.
• Working knowledge of catering operations with demonstrated experience in promoting and driving a catering programme.
• Strong communication, organisational, and problem-solving skills with emerging leadership skills and a strong customer service orientation.
• Ability to work in a collaborative team environment while fostering strong client and customer relationships.
• Ability to work nights and weekends.
• Reliable transportation required.