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Key Responsibilities and Required Skills for Catering Supervisor

💰 $35,000 - $55,000

HospitalityCateringFood ServiceEvent Management

🎯 Role Definition

The Catering Supervisor is an experienced frontline hospitality leader responsible for planning, supervising, and executing catering operations across events, corporate accounts, and on-site dining. This role combines operational oversight, food safety enforcement, staff leadership, client liaison, and budget control to ensure profitable, high-quality food service delivery. The ideal candidate is customer-focused, process-driven, and capable of coordinating multiple events simultaneously while maintaining exceptional standards for food, service, and compliance.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Catering Assistant / Server
  • Line Cook or Chef de Partie (with event support experience)
  • Banquet Captain / Food & Beverage Attendant

Advancement To:

  • Catering Manager
  • Food & Beverage Manager
  • Events Manager
  • Operations Manager (Hospitality)

Lateral Moves:

  • Banquet Manager
  • Conference & Events Coordinator
  • Restaurant Assistant Manager

Core Responsibilities

Primary Functions

  • Supervise and coordinate daily catering operations for small to large-scale events, ensuring timely food preparation, accurate portioning, and a seamless service flow from kitchen to guest.
  • Lead a team of servers, kitchen assistants, and setup crew — conduct pre-shift briefings, assign roles, monitor performance, and enforce service standards to guarantee consistent guest experiences.
  • Manage event timelines and execution plans, converting client briefs into operational checklists, staffing schedules, and on-site setup diagrams to meet client expectations and venue constraints.
  • Oversee quality control for all menu items, performing tastings, plating inspections, and temperature checks to ensure compliance with established recipes and presentation standards.
  • Maintain strict adherence to food safety and hygiene regulations (HACCP, local health codes) by conducting regular audits, completing temperature logs, and ensuring correct storage, labeling, and rotation of food products.
  • Prepare and manage event budgets and cost controls, tracking labor hours, food usage, and ancillary expenses to maximize profitability while maintaining service quality.
  • Coordinate supplier and vendor relationships — order ingredients, negotiate pricing, track deliveries, and resolve invoice or product discrepancies to maintain consistent supply chains.
  • Create accurate event quotes, production sheets, and ticket counts for kitchen and service teams, adjusting staffing and quantities as guest counts change.
  • Implement inventory management systems, perform weekly and monthly stocktakes, and reconcile physical inventory against par levels to reduce waste and minimize food costs.
  • Train new hires and provide ongoing coaching for staff on service techniques, safety procedures, POS usage, and company policies to build a capable and compliant team.
  • Troubleshoot client or guest issues in real time, escalating complex problems to management while resolving immediate concerns to preserve satisfaction and brand reputation.
  • Ensure venue setup and breakdown procedures are completed efficiently and safely, coordinating logistics for furniture, table settings, AV, and site access with internal teams and third-party vendors.
  • Enforce cash-handling, point-of-sale procedures, and end-of-day reconciliation to maintain accurate financial records and prevent revenue leakage.
  • Implement portion control, recipe adherence, and waste reduction initiatives to control food costs and support sustainable operating practices.
  • Collaborate with sales and event planning teams during site visits, tastings, and pre-event planning sessions to refine menus, staffing plans, and logistical requirements.
  • Prepare detailed post-event reports including sales numbers, cost breakdowns, guest feedback, and lessons learned to inform continuous improvement and future quoting.
  • Support menu development by providing operational feedback to chefs on production feasibility, staffing requirements, and cost implications for new or seasonal dishes.
  • Maintain certifications, incident reports, and regulatory documentation; coordinate with health inspectors and ensure corrective actions are taken and documented promptly.
  • Schedule and approve staff shifts, manage payroll data related to event hours, and coordinate temporary staffing or agency requirements for peak periods.
  • Monitor equipment condition and requisition maintenance or rentals for catering-specific needs such as mobile kitchens, warmers, and transport trays to prevent service disruptions.
  • Drive upsell opportunities during events by training staff on suggestive selling, handling client on-site requests, and working with sales to convert leads into future bookings.
  • Maintain rigorous sanitation and cleaning standards for kitchen, prep, and service areas, managing cleaning schedules and ensuring compliance with company and regulatory requirements.
  • Develop contingency plans for high-risk events (extreme weather, power outages, last-minute client changes), coordinating rapid adjustments to staffing, menus, and logistics.
  • Build and maintain strong client relationships through professional communication, on-site presence during critical moments, and proactive follow-up to encourage repeat business and referrals.

Secondary Functions

  • Support marketing and sales efforts by attending client tastings, providing operational input for proposals, and helping to craft service level agreements and SOPs for new accounts.
  • Participate in menu costing reviews and contribute to seasonal menu cycles by providing practical insights into production times, batch sizes, and service feasibility.
  • Maintain digital records in event management or POS systems, ensuring data accuracy for guest counts, dietary requirements, and billing information.
  • Assist with recruitment efforts by screening candidates, conducting interviews, and recommending hires based on operational needs and culture fit.
  • Help develop and maintain the catering department's health, safety, and sustainability policies, including allergen controls, waste-reduction programs, and energy-efficient practices.
  • Coordinate staff training sessions on new systems (POS, inventory, scheduling software) and promote adoption of best practices across shifts.
  • Provide on-call support for emergency event adjustments and escalations outside standard operating hours.

Required Skills & Competencies

Hard Skills (Technical)

  • HACCP certification and working knowledge of local food safety and public health regulations.
  • Proven experience with catering operations, banquet production sheets, and event run-of-show documentation.
  • Budgeting and cost-control skills: food costing, labor forecasting, inventory variance analysis, and margin optimization.
  • Inventory management and procurement: par level setting, stock rotation (FIFO), and supplier negotiation.
  • Familiarity with POS systems and event management platforms (e.g., CaterTrax, Total Party Planner, SevenRooms, Toast, Lightspeed).
  • Basic culinary knowledge: recipe scaling, portion control, plating standards, and production timelines.
  • Staff scheduling and labor management using scheduling software (e.g., When I Work, Deputy, HotSchedules).
  • Knowledge of beverage service standards, bar licensing considerations, and responsible alcohol service procedures.
  • Ability to prepare and analyze post-event financial and operational reports (Excel competency: pivot tables, VLOOKUP, basic formulas).
  • First aid and food allergy/allergen management awareness; ability to implement allergen-safe procedures.

Soft Skills

  • Strong leadership and people-management skills with the ability to coach, motivate, and retain a seasonal workforce.
  • Exceptional customer service orientation and professional client-facing communication.
  • Excellent organizational skills and the ability to prioritize multiple events and tasks under pressure.
  • Problem-solving mindset with quick decision-making and conflict-resolution abilities.
  • Attention to detail in execution, documentation, and compliance activities.
  • Effective verbal and written communication across cross-functional teams and external partners.
  • Flexibility and resilience to adapt to shifting schedules, last-minute changes, and high-volume event demands.
  • Teamwork and collaboration skills to work closely with culinary, sales, and facilities teams.
  • Time management and delegation skills to optimize staff productivity and service flow.
  • Commercial awareness and a focus on revenue-driving opportunities without sacrificing service quality.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent; vocational training in hospitality or culinary arts preferred.

Preferred Education:

  • Associate degree or Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or related field.

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts / Food Service
  • Event Management
  • Business Administration / Accounting
  • Food Safety & Sanitation

Experience Requirements

Typical Experience Range:

  • 2–5 years in catering, banquets, or large-scale food service operations with at least 1–2 years in a supervisory role.

Preferred:

  • 3–5+ years of progressive experience in catering supervision or banquet management, with demonstrable experience managing teams, budgets, and multi-day events.
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