Catering Supervisor | Full-Time | Orange County Fairgrounds

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Catering Supervisor oversees all aspects of catering events, including set-up, food presentation, service, and cleanup, with a strong focus on detail, quality, and customer service. This role also includes training and coaching catering staff, supporting the Catering Manager in day-to-day operations, and assisting the Executive Chef with the profitable management of catering services when needed. The Catering Supervisor is expected to provide a high level of event oversight, technical expertise, and personnel support to ensure smooth execution of events. A key responsibility is to mentor, train, and guide employees and volunteers to meet company quality standards.

 

Candidates must maintain excellent attendance and be available for a variable, event-driven schedule, including evenings and weekends. Open availability, professional presentation, strong interpersonal skills, self-direction, and solid technical aptitude are required.

 

This role pays an hourly rate of $21.00-$23.00

 

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

 

This position will remain open until December 12, 2025.

Responsibilities

• Oversee catering events from start to finish, including set-up, service, and cleanup
• Approach all guest and colleague interactions in a professional, friendly, service-oriented manner
• Maintain constant communication with guests, on-site contacts, and other departments to ensure expectations are met or exceeded
• Remain alert to guest complaints or concerns and respond promptly to ensure satisfaction
• Work closely with kitchen staff to maintain clear communication between food production and food service
• Ensure functions are set and staff is prepared and organized according to Banquet Event Orders (BEOs)
• Inspect table settings, buffet tables, and service areas to ensure cleanliness, proper placement, and attractive presentation
• Arrange and oversee the proper sequence of service during events
• Supervise clearing, post-function cleanup, and garbage removal
• Maintain clean and orderly pre-function areas, storage areas, and back-of-house spaces
• Ensure all china, glassware, silverware, linens, and service equipment are handled properly and returned to storage after events
• Supervise the handling, storage, and security of catering equipment, décor, and supplies
• Collaborate with the Executive Chef to ensure food, beverage, and supply inventories are maintained for upcoming events
• Support the Catering Manager in verifying accuracy and quality of all event setups
• Learn and use food and beverage computer systems and related technology as it applies to operations and administration
• Provide hands-on event oversight and support during events
• Mentor, train, and coach catering staff and volunteers to uphold company standards
• Monitor compliance with health, safety, and sanitation requirements

Qualifications

• Associate’s degree (A.A.) in hospitality, culinary arts, or related field; or equivalent combination of education and experience
• 1–2 years of related experience in catering, food and beverage, or hospitality; previous supervisory experience required
• Nationally recognized food service sanitation certification (ServSafe Manager Certification required)
• Valid Alcohol Service Permit 
• Proficiency with Microsoft Office (Excel, Word, Outlook) 
• Working knowledge of Point of Sale (POS) 
• Experience with cash handling and basic financial procedures
• Strong leadership skills with the ability to accept responsibility and lead by example
• Excellent verbal and written communication skills; professional and customer-focused demeanor
• Highly organized, detail-oriented, and able to manage multiple tasks under pressure
• Flexible schedule with availability to work evenings, weekends, and variable hours based on events
• Physically able to lift and carry up to 25 lbs and remain on feet for extended periods

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