CATERING SUPERVISOR - LEVY

FISERV FORUM & GATHER

* Holding team members accountable for the duties outlined in their training manual

* Maintaining a positive attitude towards guests, team members, managers and other supervisors

* Have basic of understanding of all positions within the space

* Understanding of BEOs and set up within BEO guidelines

* Properly delegating tasks to team members to keep the event flowing smoothly

* Maintaining team morale and positive work culture through leadership

* Turning in proper paperwork at the end of each event

* Ability to answer team member questions about their tasks, position, expectations and basic business information

* Knowing who the team should be emailing based on their questions:

* Properly coaching team members to complete their tasks thoroughly and efficiently

* Following up on assigned tasks to team members to ensure they are being completed properly and efficiently

* Speaking with guests during the event to ensure they are receiving premium service

* Maintaining labor standards

* Cutting team members when business dictates

* Efficiently dismissing team members at the end of events

* Maintaining inventory

*Ensuring the location is properly stocked with necessary items

* Reporting any needs to manager to gather missing items

* Recording spoilage

* Recording breakage of glasses, plates or alcohol bottles

* Ensuring each server has proper equipment for daily tasks

* Reporting any menu issues to manager

* Reporting all attendance issues to manager (Late, No Shows, asking to leave early)

Event Day Expectations:

Opening Checklist:

* Check in with Manager in Levy Office

* Read through notes and staffing sheets (ask any questions that may arise)

* Give any additional pre-shift notes to manager

* Ensure bars properly stock and display set before doors

* Requisition product from storage/commissary that needs to be stocked

* Discuss BEO set ups with management

* Check cleanliness of space

* Ensure all team members are completing their opening check lists to make sure the space is set and ready on time.

* Confirm all team members have signed in for their shift on the sign in sheet.

Closing Checklist:

* Ensure all guests have exited the space

* Collect all end of night reports, staffing sheets and consumption sheets

* Collect all tablets and ensure they are returned to their proper storage location (tablets should be checked at the end of the night for any damage or misuse that may have occurred during the shift).

* Ensure all team members have signed out for their shift on the sign in/out sheet

* Check out all team members for their closing checklist

* Have all servers/bartenders sign the end of night tip sheets

* Review completed count sheets for any errors

* Complete alcohol incident log

* Complete daily location inspection

* Complete weekly bar cleaning checklist

* Complete nightly recap sheet email

* Check bar coolers for product rotation and expiration dates of product (any soon expiring product needs to be reported to manager to ensure that it gets used before it's date / we may need to relocate expiring product to other locations to ensure it gets used).