Summary:Based in Houston, the Supervisor, Catering & Hospitality leads the office's catering and hospitality function, managing the catering team and owning the planning and execution of office and client-facing events. This role is responsible for delivering and elevating the quality of the hospitality the firm extends to clients, attorneys, and staff.
This role reports to the Houston Director of Administration.
Responsibilities include:- Supervise the day-to-day work of the catering team, including scheduling, coverage assignments, training, and performance feedback.
- Run the firm's cafes, and employee break areas to ensure smooth, high-end daily service.
- Establish and maintain service standards consistent with upscale hospitality, including food and beverage presentation, table settings, service sequence and etiquette, and the cleanliness and appearance of conference, dining, and pantry spaces.
- Own the planning and execution of local office and local client-facing events end to end, including room reservations, menu development, catering orders, setup and breakdown, staffing plans, décor and on-site management.
- Partner with facilities team on all required event logistics.
- Lead menu planning with vendors and in-house staff, accounting for event format, guest profile, dietary restrictions, and seasonality.
- Serve as the primary point of contact for attorneys and business professionals requesting event and hospitality support, advising on format, menu, and logistics.
- Manage vendor relationships, including sourcing new caterers, arranging and evaluating tastings, negotiating rates in accordance with firm standards and in coordination with Procurement, and holding vendors to the firm's quality and service expectations.
- Identify new and creative ways to improve service and offerings, maintaining awareness of evolving dining preferences and trends and making recommendations to management.
- Oversee attendee management, including invitations, RSVP tracking, attendance lists, and coordination with internal stakeholders.
- Oversee preparation of event materials and supplies, including name tags, place cards, signage, printed materials, and branded merchandise.
- Plan and staff appreciation programs, office-wide gatherings, holiday celebrations, and internal social events in coordination with the Director of Administration.
- Develop and maintain event calendars, run-of-show documentation, and standard operating procedures for recurring events so that quality holds as volume increases.
- Manage inventory of catering supplies, service ware, branded merchandise, and wine and beer, including par levels, replenishment, and secure storage.
- Review and approve departmental invoices, track catering and event expenses against budget, and provide reporting and cost recommendations to the Director of Administration.
- Lead post-event debriefs, gather feedback from hosts and attendees, and implement improvements.
- Track food costs, house accounts, control inventory, and manage the department's financial budget including invoicing.
- Coordinate staffing outside personnel for events as needed.
- Maintain health operating permits and food handler certificates as required.
- Perform other duties as assigned.
Qualifications:- Demonstrated ability to lead, train, and motivate a service team, including managing schedules and holding staff to consistent standards.
- Working knowledge of upscale hospitality, including food and beverage presentation, service sequence, and guest experience in a fine dining, private club, luxury hotel, or comparable setting.
- Excellent written and verbal communication skills, with a polished, service-oriented demeanor and the presence to interact directly with clients and firm leadership.
- Sound judgment and the ability to make decisions independently and resolve issues in real time during live events.
- Strong organizational skills and attention to detail, with the ability to manage a high volume of concurrent events without loss of quality.
- Proficiency in Microsoft Office Suite, including Word, Excel, and Outlook; experience with catering or event management software a plus.
- Working knowledge of food safety and sanitation practices; food handler or food manager certification preferred, or willingness to obtain.
- A collaborative, dependable, and positive attitude, with a willingness to pitch in wherever needed independently or on a team.
- Exceptional customer service, communication, problem-solving, and professional etiquette.
- High level of integrity and discretion in handling confidential information.
- Reliable transportation required.
- Valid driver's license and car insurance required; driving record subject to regular DMV review.
- Ability to travel locally and to work evenings and weekends, as needed for events.
- Ability to lift, move, and push up to 25 pounds on a regular basis, and to bend, stoop, and reach for objects frequently.
Experience:- High school diploma or equivalent required; Associate's or Bachelor's degree in hospitality management, culinary arts or a related field preferred.
- 5-7 years of progressive experience in catering, hospitality, or event management, including at least two years supervising a team.
- Experience in an upscale hospitality environment, such as fine dining, a private club, a luxury hotel, or a corporate fine dining program, required.
- Law firm or professional services experience preferred.
Compensation & Benefits:
The annual compensation range for this position is $75,000 - $95,000. The salary offered within this range will depend upon qualifications and other operational considerations.
Benefits offered for this position include health care; retirement benefits; paid days off, including sick time, and vacation time; parental leave; basic life insurance; Flexible Spending Accounts; as well as discretionary, performance-based bonuses.
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