Seasonal Suites Supervisor — Flexible Hours & Weekly Pay

Delaware North; Elmont (NY); On-site; USD 24,000 - 35,000; Full time

Benefits offered by this job

Weekly pay

Training and development opportunities

Employee discounts

Flexible work schedules

Health, dental and vision insurance

401(k) with company match

Paid vacation days and holidays

Job summary

Delaware North Sportservice is seeking a Suites Supervisor to lead food service and hospitality operations at UBS Arena in Elmont, NY. The role ensures efficient service and exceptional guest experiences during events, with a focus on inventory, scheduling, and staff development.

The position requires at least 2 years in hospitality/high-volume dining, strong food and wine knowledge, and the ability to manage budgets and maintain health & safety standards.

Qualifications

• Minimum of 2 years hospitality and high-volume dining experience required.
• 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.
• No college degree required.

Responsibilities

• Oversee inventory and estimates of food and beverage costs.
• Schedule all front-of-house suite team members for events.
• Assist with the hiring, training, and development of suite team members.
• Review financial information and monitor budgets to ensure efficient operations.
• Inspect suites, kitchen, and storage areas to ensure that health and safety regulations are adhered to.

Skills

Hospitality experience

High-volume dining

Food and wine knowledge

Cost control / P&L basics

Problem-solving

Flexible hours

Job description

Delaware North Sportservice is seeking a Suites Supervisor to lead food service and hospitality operations at UBS Arena in Elmont, NY. The role ensures efficient service and exceptional guest experiences during events, with a focus on inventory, scheduling, and staff development.

The position requires at least 2 years in hospitality/high-volume dining, strong food and wine knowledge, and the ability to manage budgets and maintain health & safety standards.