Catering Supervisor | Seasonal Part-Time | Ford Idaho Center

Nampa, ID, USA|Onsite

Job Overview

Employment Type

Temporary

Hourly

Compensation

Hourly

Range $18.00 - $24.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

Oak View Group (OVG) is a global leader in the live entertainment industry, specializing in premium live entertainment infrastructure and services. Established in 2015, OVG has rapidly expanded its reach to operate a diverse platform that includes venue development, venue management, hospitality, and sponsorship sales. Its portfolio boasts seven world-class owned venues and an extensive client roster that spans iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This positions OVG as a pioneering force in the live entertainment ecosystem, dedicated to delivering unparalleled live experiences for both clients and audiences worldwide.

OVG’s commitment to excellence and innovation is supported by a strong team-oriented culture that fosters creativity and collaboration. The company’s vision centers on transforming entertainment venues into vibrant community hubs, enhancing guest experiences while driving operational efficiencies through state-of-the-art technology and industry best practices.

The Catering Supervisor role is an essential position within the Ford Idaho Center, reporting directly to the Catering & Premium Director. This seasonal full-time role runs from May 12, 2026, through July 28, 2026, and offers an hourly wage ranging between $18.00 and $24.00. The successful candidate will play a pivotal role in overseeing all catering services within the venue, ensuring that service delivery meets high standards of quality and professionalism. The Catering Supervisor is responsible for exceptional customer service, providing knowledgeable advice and solutions to clients and their guests. This position demands strong leadership skills to actively mentor, train, and guide catering staff and volunteers towards meeting company standards, promoting a positive and professional environment.

Key responsibilities encompass coordinating event executions from setup to cleanup, maintaining detailed communication with clients and various internal departments, and actively supporting a seamless catering operation. The supervisory role includes managing schedules, attendance, staff performance, and uniform compliance, while driving continuous improvement initiatives related to operational efficiency and service excellence. The role requires availability to work variable hours, including nights and weekends, as it is aligned with event schedules.

This position is highly guest-facing and requires superior interpersonal skills, self-direction, and independent decision-making capabilities. The Catering Supervisor serves as a liaison between the Catering & Premium Director, culinary teams, event management, and on-site vendors, ensuring client expectations are not only met but exceeded. Oak View Group values diversity and inclusivity and strives to build a workforce that reflects the communities it serves, promoting equal opportunity employment and a culture of mutual respect and innovation.

Job Requirements

high school diploma or equivalent
2-3 years of experience in food and beverage management
proven supervisory experience preferred
ability to work variable schedules including nights, weekends, and holidays
strong interpersonal and communication skills
proficient in reading and executing Banquet Event Orders
ability to manage and mentor staff
capacity to work in a fast-paced, detail-oriented environment
must present professionally and maintain a positive, customer-focused attitude
able to lift moderate weights and stand for extended periods

Job Qualifications

2-3 years of similar food and beverage management experience
previous experience as a supervisor preferred
degree in hospitality is a plus
experience working with Banquet Event Orders (BEOs) and event execution in a high-volume environment
open availability including nights, weekends, and holidays as needed
exceptional guest service skills with a proactive, solutions-oriented approach
excellent verbal and written communication skills across all organizational levels

Job Duties

Positively represents the facility to potential clients and on-site tours as necessary
actively helps recruit, onboard, train, mentor, and manage the performance of catering staff
reviews schedules and manages punctual employee attendance
sources and provides uniforms and holds staff accountable to uniform expectations
reviews documents for completeness and accuracy
accurately reads and executes sets, services, and resets based on varying BEOs
coordinates all catering requirements and client requests in a timely and helpful manner, maintaining accurate records for all catering sales activities
proactively interprets and understands client needs, working with the operations team to ensure delivery of the client vision
demonstrates continuous effort to improve operations, decrease turnaround times, and streamline work processes
effectively communicates with all levels of the organization from front-line service staff to senior leadership
works cooperatively with peer leaders
communicates with the Catering & Premium Director, catering servers, executive and sous chefs, and event management staff about guest needs and expectations
represents the department at regular operational and sales meetings
remains alert to complaints and unsatisfied guests and responds appropriately
maintains constant communication with guests and on-site vendor contacts to ensure expectations are met or exceeded and follows up on guest experiences
conducts pre-shift and line-up meetings with catering staff to assess services and delegate responsibilities
takes notes on pros and cons and creates end-of-day reports
assists with oversight of accounts receivable for assigned events
coordinates with culinary leadership and warehouse manager to ensure appropriate inventory
shops for, purchases, and delivers items from event riders as directed
assists the Catering & Premium Director with monthly inventory counts and submissions
performs other duties as required by the Catering & Premium Director