Catering Supervisor

Catering Supervisor is responsible for overseeing the setup, service, and breakdown of banquets and caterings. Main on-site point of contact for the client or event host to address questions and confirm arrangements during events. Leads and manages event staff, coordinate with various departments ensuring every detail aligns with the guest's vision and service standards. Enhances the guest experience, nurtures a professional and motivated team environment.

• Review BEOs (Banquet Event Orders) to understand and verify all requirements for the event, including timeline, setup, and service details.
• Supervise staff in the proper setup of banquets and caterings including buffets, dining tables, reception furniture, audiovisual equipment, decorations and other amenities. Manage the efficient and organized breakdown of the space after the events.
• Coordinate with the culinary team, bar and supportive departments to manage service, ensure timely delivery of equipment, food and beverage on site, handle any last-minute requests.
• Conduct staff briefings with the team to communicate event particulars, review service standards, and motivate staff.
• Anticipate guests' needs, promptly address and resolve any issues or complaints, and ensure a positive and unforgettable guest experience.
• Complete all necessary event paperwork, such as site visit notes, equipment lists, uniform collection lists, casual staff requests, event reports and other checklists.
• Enforce strict adherence to health, safety, and sanitation regulations and company policies.
• Inspect all catering equipment and facilities and submit maintenance requests for any repairs.
• Assist Banquet Managers with inventory and ordering of banquet supplies, such as linens, chinaware, silverware, and other equipment.

• High school diploma.
• Degree or diploma in hospitality or a related field is preferrable.
• Proficiency with standard office software (Microsoft Office Suite, Adobe Reader X, etc.), previous experience with PMSs (Property Management Systems) is required.
• English fluency required, Arabic or other language is an advantage.
• Driving license.

• Between 2 to 4 years of experience in a restaurant or hotel environments, event organization is required. Previous experience as a banquet or catering supervisory role would be a significant bonus.
• Management job experience in customer services, guests relationship can be beneficial.

• Supervisory and leadership skills
• Communication and interpersonal abilities
• Organizational skills
• Problem-solving orientation
• Multitasking capabilities
• Ability to work efficiently under pressure
• Availability to perform at odd hours
• Ability to cope with the physical demands of the job, including but not limited to: