Title Banquet Supervisor | Part-Time | Mass Mutual Center

Springfield, MA, USA|Onsite

Job Overview

Employment Type

Part-time

Compensation

Hourly

Range $18.00 - $23.00

Work Schedule

Flexible

Benefits

401(k) savings plan

401(k) matching

Job Description

Oak View Group (OVG) is recognized globally as a leading company in premium live entertainment infrastructure and services. Founded in 2015, OVG operates an impressive platform that includes venue development, management, hospitality, and sponsorship sales. They serve a distinguished portfolio of seven world-class venues and numerous iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. Their dedication to excellence, innovation, and quality service makes them a top choice for both talent and clients in the live entertainment industry.

The Mass Mutual Center, located in Springfield, Massachusetts, is one of OVG's premier venues. It hosts a broad array of events, including concerts, sports events, conventions, and banquets, requiring highly skilled and dedicated staff to ensure flawless guest experiences. Currently, they are looking to hire a part-time Banquet Supervisor to join their catering and banquet services team. This is a key role that demands meticulous attention to detail, excellent organizational skills, and a passion for delivering quality service.

The Banquet Supervisor role is focused on overseeing all facets of banquet and event operations at the Mass Mutual Center. Responsibilities include managing set-up, food presentation, serving, and cleaning up after events. The supervisor ensures that every event runs smoothly, meeting or exceeding guest expectations. They play a crucial role in maintaining high standards in food and beverage service, staff coordination, and communication between kitchen and service teams.

This role includes coaching and training banquet staff to uphold service excellence. The Banquet Supervisor supervises the preparation of function areas, inspects table settings including linens, china, glassware, and silverware, and guarantees that buffet and food service tables are properly set. They are responsible for managing post-event activities such as clearing tables and cleaning the venue.

The position requires close collaboration with other departments to guarantee the timely delivery of services, and consistent communication with both guests and internal teams to address issues proactively and maintain satisfaction. The Supervisor also plays a part in inventory control, scheduling, labor management, and ensuring compliance with food and beverage standards and safety regulations.

Compensation for this part-time role ranges from $18.00 to $23.00 per hour, reflecting the importance of the position and the expertise expected. OVG offers benefits to part-time associates including a 401(k) Savings Plan with matching contributions, which speaks to their commitment to employee well-being and future financial security.

The ideal candidate will have 2-3 years of relevant experience in food service or banquet supervision, hold advanced food service sanitation certifications, have managerial ServSafe certification, and possess strong communication, leadership, and organizational skills. Knowledge of inventory control, menu planning, and proficiency in computer systems relevant to food and beverage operations is also essential.

Oak View Group fosters an inclusive work environment that values diverse backgrounds and experiences. They are committed to equal employment opportunities and encourage applicants from all walks of life to apply. As a part-time Banquet Supervisor at Mass Mutual Center, you will be a vital contributor to creating memorable events and elevating the guest experience at one of the nation’s top entertainment venues.

Job Requirements

Associate's degree or equivalent
2-3 years of related experience or training
national food service sanitation certification
Manager's ServSafe Certification
valid Alcohol Service Permit
familiarity with inventory cost control and menu planning
basic computer skills including e-mail, Excel, Word, Outlook, Schedule+
knowledge of point-of-sale and timekeeping systems
previous supervisory experience
knowledge of food and beverage operations
cash handling and math skills
ability to work variable schedules including evenings and weekends
strong communication skills
highly motivated
detail-oriented
leadership abilities

Job Qualifications

Associate's degree (A.A.) or equivalent from a two-year college or technical school
2-3+ years of related experience and/or training, or an equivalent combination of education and experience
nationally recognized, advanced food service sanitation training course certification
valid Manager's ServSafe Certification
valid Alcohol Service Permit
familiar with inventory cost control and menu planning
basic computer proficiency: e-mail, Excel, Word, Outlook, and Schedule+
working knowledge of point-of-sale and timekeeping systems
previous supervisory experience is required
knowledge of food and beverage operation and preparation is required
cash handling abilities and basic math skills, including significant number manipulation
ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements
good verbal and written communication skills
must be highly motivated and quality-driven
detail-oriented yet able to excel while multi-tasking
able to accept responsibility and lead by example

Job Duties

Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
remains alert to 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
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
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
assists with staff training programs
conducts regular staff meetings to build rapport and ensures colleagues are well informed
clearly projects the visions of the department and measures progress
attends weekly food and beverage meetings to continuously evaluate strategies and ideas for enhancement to benefit the guest experience
reviews scheduling and labor needs to meet the guests' needs as well as maximize efficiency
works with the Executive Chef to ensure appropriate inventories are stocked, including food and beverage and non-food and beverage items used for food and beverage events
works with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms
becomes familiar with the computer systems and technology currently in use in the various food and beverage areas and administration as they relate to food and beverage, from both a hardware and software perspective