Banquet Supervisor | Full-Time | The Palm Beach County Convention Center

Oak View Group

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.

Position Summary

The Banquet Supervisor will support the F&B Operations Supervisor and Director of F&B in overseeing the day-to-day banquet and buffet event operations within the Convention Center. The Banquet Supervisor oversees all aspects of banquet and buffet services, including set-up, food presentation, serving, cleanup, and training and coaching of all banquet staff.

This role pays an hourly rate of $22.00-$24.00.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until July 11, 2025.

About the Venue

The Palm Beach County Convention Center is a multi-purpose facility in West Palm Beach, Florida, managed by the 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.

Responsibilities

• Assists in the overall effective management of the catering operations.
• Ideal candidate will have a strong catering background.
• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner.
• Maintains constant communication with guests and takes on the responsibility of being an on-site contact to clients, ensure all expectations are met or exceeded.
• Remains alert of 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.
• Provides each Captain and Server with the proper direction and follows up on all assignments.
• Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
• 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, including proper labeling of ingredients and special dietary restrictions.
• 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.
• Conducts regular staff meetings to build rapport and ensures colleagues are well informed.
• Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• 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.
• Establishes and maintains professional relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light.

Qualifications

• At Least 1 years’ experience working in a supervisory capacity in a food & beverage, catering, or banquet environment.
• Ability to supervise the work of others.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid ServeSafe Food Handling certificate and Alcohol Service Certification.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Canva, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems, preferably experience utilizing Square POS.

Strengthened by our Differences. United to Make a Difference

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.

Equal Opportunity Employer

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.