Banquet Supervisor| Part-Time | Palm Beach County Convention Center

Banquet Supervisor| Part-Time | Palm Beach County Convention Center

Oak View Group

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

Overview

The Banquet Supervisor oversees the banquet food and beverage operations, including buffet and plated banquet services, at the Palm Beach County Convention Center. This position is responsible for the planning, execution, and supervision of plated meal service, buffet functions, receptions, coffee breaks, exhibitor catering, and pop-up activation operations to ensure exceptional guest experiences and flawless event execution. The Banquet Supervisor must have the ability to work weekdays and weekends, with availability for morning, afternoon, and evening shifts based on a fluctuating event-driven schedule.

This role pays an hourly rate of $28.00 - $30.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until December 31, 2026.

Responsibilities

• Collaborates with Catering Sales Managers to supervise, coordinate, and execute all catered food and beverage services from order confirmation through event completion.
• Serve as the primary on-site contact for banquet clients, event managers, and guests, ensuring service expectations are consistently met or exceeded during retail events, and respond promptly and professionally to guest concerns, service issues, and recovery opportunities.
• Assist with implementing new banquet service initiatives, menu presentations, service enhancements, and operational efficiencies that elevate the guest experience and improve event execution.
• Prepare and inspect banquet rooms, buffet stations, beverage stations, and service areas by verifying room setup, equipment, décor, staffing assignments, table settings, food and beverage readiness, and sanitation standards according to Banquet Event Orders (BEOs) and established service standards prior to guest arrival.
• Monitor banquet operations throughout events, adjusting staffing levels and service assignments based on event flow, guest needs, and operational priorities while maintaining cleanliness, food quality, presentation standards, portion consistency, buffet appearance, table maintenance, and service timing.
• Supervise the execution of plated meal service, buffet replenishment, passed hors d'oeuvres, receptions, coffee breaks, beverage service, and event transitions to ensure seamless guest experiences.
• Provide hands-on operational support during peak service periods to maintain efficiency and guest satisfaction.
• Assist in coaching, mentoring, and developing banquet team members while promoting high standards of hospitality, professionalism, teamwork, and accountability.
• Conduct pre-shift meetings to communicate event timelines, Banquet Event Order details, service expectations, event details, timelines, room setups, menus, dietary accommodations, and service expectations clearly and execute them.
• Monitor banquet labor deployment, service sequencing, and operational efficiency to maximize productivity while maintaining exceptional service standards.
• Oversee end-of-event breakdown procedures, ensuring banquet equipment, linens, décor, china, glassware, flatware, and service items are properly cleaned, inventoried, secured, and returned to designated storage locations.
• Maintain required operational documentation, including event reports, labor documentation, inventory records, equipment tracking, and other departmental records in a timely manner.
• Coordinate with Culinary, Operations, Sales, Event Management, Warehouse, Stewarding, and other departments to ensure seamless execution of banquet food and beverage services.
• Support inventory counts, product ordering, receiving, and event forecasting as assigned.
• Ensures compliance with company policies, food safety regulations, alcohol service laws, health department requirements, and all applicable safety standards.
• Perform other duties as assigned to support the Food & Beverage Department and overall venue operations.

Qualifications

• High school diploma or GED. Some college is preferred.
• 2-3 years’ experience working in a supervisory capacity in banquet operations, catering, hospitality, restaurants, hotels, or food and beverage service.
• Working knowledge of Banquet Event Orders (BEOs), banquet service standards, and event execution.
• Basic computer proficiency: e-mail, Excel, Word, Outlook, and Schedule+. Canva experience preferred.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid ServSafe Food Handling certificate.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.

Strengthened by our Differences. United to Make a Difference

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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