Premium Club & Catering Supervisor

Delaware North; Buffalo (NY); On-site; USD 23,000 - 32,000; Part time

Benefits offered by this job

Weekly pay

Training and development opportunities

Employee discounts

Flexible work schedules

Health, dental, vision insurance

401(k) with company match

Paid vacation days and holidays

Paid parental bonding leave

Employee assistance program

Tuition reimbursement

Job summary

Delaware North Sportservice is seeking a part-time 1970 Club and Catering Supervisor to join our team at KeyBank in Buffalo, New York. You will oversee food service and hospitality operations to deliver an exemplary guest experience while supporting event-driven schedules.

The role requires at least 2 years in hospitality and high-volume dining, with knowledge of food and wine and basic cost-control concepts. Flexible hours including nights and weekends are required.

Qualifications

• Minimum of 2 years of hospitality and high-volume dining experience.
• Strong knowledge of food and wine.
• Basic knowledge of cost control measures and profit and loss.
• Ability to problem solve in a fast-paced environment.
• Ability to work flexible hours, including nights and weekends.

Responsibilities

• Oversee inventory and estimates of food and beverage costs.
• Schedule all front of house premium team members for events.
• Assist with hiring, training, and development of Premium Club Catering Supervisor.
• Review financial information and monitor budgets to ensure efficient operations.
• Inspect 1970 Club, catering spaces, kitchen, and storage areas for health and safety compliance.

Skills

Hospitality experience

Food & wine knowledge

Cost control & P&L

Problem solving

Flexible hours

No college degree

Education

No college degree

Job description

Delaware North Sportservice is seeking a part-time 1970 Club and Catering Supervisor to join our team at KeyBank in Buffalo, New York. You will oversee food service and hospitality operations to deliver an exemplary guest experience while supporting event-driven schedules.

The role requires at least 2 years in hospitality and high-volume dining, with knowledge of food and wine and basic cost-control concepts. Flexible hours including nights and weekends are required.