Event Supervisor at Blue Plate in Chicago, IL

Apply Description FLSA: Exempt Department: Guest Services Reports to: Director of Guest Services Customary Days: Sunday through Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as needed Are you passionate about creating unforgettable experiences? Do you thrive in the fast-paced energy of Chicago's event scene, where every moment and every detail are an opportunity to create something special? If this sounds like you, then Blue Plate is where you belong! Position Summary: At Blue Plate, a staple in Chicago's catering industry, we believe in creating extraordinary experiences that resonate with our guests long after the event. As an Event Supervisor, you'll play a key role in making these moments come to life, ensuring every guest leaves with a smile and a story to share. Essential Functions of your Role: Arrive Ready: Show up on time at the venue, dressed according to Blue Plate’s professional uniform standards, and ready to lead the team. Get Your Assignment: Check in with the event packet, review event details, and connect with the sales team or client to ensure all specifics and special requests are covered. Lead the Setup: Direct the Front of House (FOH) team in setting up the event space according to the floor plan and timeline, ensuring efficiency and precision. Run the Show: Check in FOH staff, assign roles, and ensure everyone understands their responsibilities and service expectations. Master the Menu and Flow: Conduct a pre-shift meeting to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution. Deliver Exceptional Service: Monitor all FOH elements throughout the event, ensuring staff provide exceptional, timely, and professional service. Ensure Professionalism: Maintain high presentation standards by ensuring all FOH staff meet uniform and grooming expectations. Keep It Running Smoothly: Troubleshoot any service challenges in real time, adjusting as needed to uphold Blue Plate’s quality standards. Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets. Wrap It Up: Supervise event breakdown, ensuring equipment is used, cleaned, and stored properly, and that the venue is left in pristine condition. Stay Accountable: Conduct a final walkthrough with the venue representative, complete inventory and event summary reports, and submit required paperwork to the service department. Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift. Support and Train: Lead on-site training sessions, attend Event Supervisor meetings, and help develop new team members to maintain Blue Plate’s reputation for excellence. Be a Team Player: Work independently and as a leader within a cohesive team, always striving for exceptional guest experience. Be Safe: Ensure compliance with safety, sanitation, and venue regulations throughout the event. Stay Connected: Regularly check Blue Plate’s scheduling system to confirm shifts and stay updated on any event changes before arrival. Perform other relevant tasks as assigned by management to support event success. Requirements Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. High school diploma or equivalent required. 1-3 years of experience in Front of House and Back of House job duties, preferred. Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Embody the Blue Plate Mission: Demonstrating a strong commitment to “care more” for others through exceptional food and service experiences that bring our partners' visions to life. Leadership & Problem-Solving: Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary. Quick Thinking and Adaptability: Function independently and intuitively in a fast-paced, dynamic event environment. Strong Interpersonal Skills: Effectively communicate and collaborate with diverse teams, clients, and guests, fostering a positive and cooperative work environment. Guest Service Excellence: Maintain a welcoming and professional presence, ensuring guests have outstanding experience. Service and Fine Dining Knowledge: Familiarity with high-end service standards, including the sequence of service, off-premises catering logistics, and proper etiquette. Attention to Detail: Ability to pin tables, fold napkins, and oversee table settings to Blue Plate’s exacting standards in a timely fashion. Dependability and Responsibility: Exhibit reliability, accountability, and professionalism in all aspects of the role. Effective Communication: Clearly relay instructions, expectations, and event details to both staff and guests, ensuring smooth execution. Technical Proficiency: Basic computer skills, including the ability to navigate event software and the internet as needed. Time Management and Organization: Ability to prioritize, multitask, and manage time effectively in a high-pressure setting. Commitment to Excellence: Consistently uphold Blue Plate’s quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members. Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required. Proficiency in English (reading, writing, and speaking) is required. Bilingual skills are a plus. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell. The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time. Regularly required to lift, push, pull and/or move up to 60 lbs. Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. May work in extreme heat and cold (non-weather and weather). May work in wet conditions (non-weather and weather). Noise level is low to moderate. Will work near moving or mechanical parts. Compensation and Benefits:
Hourly Wage Range: $25.00 - $35.00 per hour, based on experience and qualifications. Benefits Overview: At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. DEIA at Blue Plate: At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts. Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing nondiscrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.