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

Weekend Shifts

Benefits

401(k) savings plan

401(k) matching

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, established in 2015. The company excels in venue development and offers comprehensive services encompassing venue management, hospitality, and sponsorship sales. OVG operates a collection of seven world-class venues and works with iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This wide-reaching platform allows OVG to be at the forefront of the live entertainment industry, setting standards for delivering exceptional experiences to guests and clients alike.

The Mass Mutual Center, located in Springfield, Massachusetts, is part of this prestigious network and offers a dynamic environment for event hosting and hospitality services. Known for its versatile spaces and commitment to excellence, the Mass Mutual Center regularly hosts a variety of events including banquets, conferences, concerts, and more, requiring top-notch event coordination and service management.

The role of Banquet Supervisor at OVG is a part-time position based at the Mass Mutual Center. This role is central to ensuring that banquet events are executed flawlessly, focusing on quality presentation, superior customer service, and detailed oversight of event operations. The position offers an hourly wage ranging from $18.00 to $23.00, reflecting the importance of the role and the level of expertise required.

As a Banquet Supervisor, you will be responsible for overseeing every element of banquet and event service from set-up to cleanup. This includes managing food presentation, coordinating serving staff, and maintaining high standards of cleanliness and order. The supervisor ensures that all event details comply with established standards and client expectations, creating memorable experiences for guests. Training and coaching banquet staff form a crucial part of the responsibilities, fostering a team oriented towards excellence and continuous improvement.

Effective communication is vital in this role, requiring constant interaction with guests, kitchen staff, sales managers, and other departments to ensure seamless event execution. The Banquet Supervisor conducts staff meetings, participates in strategic planning discussions, and assists in inventory management alongside the Executive Chef. Familiarity with the venue’s technology systems, including point-of-sale and scheduling software, is also necessary to manage event logistics efficiently.

This opportunity at Oak View Group not only provides a competitive hourly wage and part-time employment but also includes benefits such as a 401(k) savings plan with matching contributions, supporting long-term financial wellness. The company fosters an inclusive work culture, valuing diversity as a driver of innovation and excellence. OVG is an equal opportunity employer committed to creating a supportive environment where employees from all backgrounds can thrive.

Job Requirements

Associate's degree or equivalent from a two-year college or technical school
2-3+ years of related experience and/or training or equivalent combination of education and experience
Valid Manager's ServSafe Certification
Valid Alcohol Service Permit
Previous supervisory experience
Knowledge of food and beverage operation and preparation
Basic computer proficiency including e-mail, Excel, Word, Outlook, and scheduling software
Ability to work variable work schedule including evenings and weekends
Good verbal and written communication skills
Detail-oriented and capable of multi-tasking
Highly motivated and quality-driven
Ability to accept responsibility and lead by example

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