Part Time Catering Jobs in Nevada (NOW HIRING)

The Sr. Catering Supervisor oversees daily management of all catering events at Allegiant Stadium, including but not limited to back-of-house catering, catering bar service, catering carts, and buyout events. Responsibilities include client & tenant relations and administrative and operational functions of the catered areas. Responsible for effective supervision and operations of the catering team, including communicating event details, scheduling, employee communications, event set-up, employee training, and employee event assignments. The Sr. Catering Supervisor is responsible for providing day-to-day event planning, collaboration on menu planning & cost, effective company & client communications, adherence to budget/cost requirements, monthly inventory of beverages and snacks, effective communications with the venue's Sales Department, Events Department, and other tasks as required by the Director of Catering Operations. This position provides an elevated level of oversight to ensure the smooth running of all assigned events. The employee must maintain excellent attendance and a professional presentation and be available to work an event-driven schedule, which includes consistent evenings and weekends. 

This role pays an hourly rate of $30.00

Benefits for part-time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until November 6, 2026

• Supervise part-time employees, including bartenders and catering servers. 
• Responsibilities include, but are not limited to, payroll management, entering employee tips, maintaining an open door, employee motivation, compliance with company policies/procedures, and effectively communicating with employees through phone, email, and text. 
• Oversee execution of events, daily productivity, and managing labor costs. 
• Effective management of client and tenant relations as it relates to food & beverage service in the catered areas. 
• Receive client information from the Catering Sales and Events Team. 
• Establish and communicate the event timeline and event set-up with venue event managers. 
• Consistent communication with clients and the tenant sales team/managers on event needs, set-up, catering requests, food & beverage orders, event packages, and other special requests. 
• Professionally manage relationships and execution of client vision. 
• Works with prospective clients to create food & beverage experiences that fit client budgets through menu planning, service style conceptualizing, and thematic design. 
• Manage backstage catering including but not limited to scheduling, staff direction, set-up & menu planning, BEO creation & event timelines, effective communication with promoters, event managers, and catering managers, and submitting accurate final billing to the sales department. 
• Assist with managing inventory, supplies, and equipment to maximize revenue and minimize expenses. 
• Effectively managing relations with vendors and intake & storage of product and distribution of product, including kegs. 
• Communication with the Culinary Department. 
• Effectively communicate with the VP of Culinary and other culinary team members, including but not limited to, distribution of BEOs as completed, creating BEOs with a high degree of accuracy and attention to fine detail, and timely distribution of event updates and last-minute details/changes. 
• Work with the VP of Culinary on menu planning/cost and successful event execution. 
• Establish menu/beverage pricing with approval from the director of catering operations/director of catering sales.  
• Effectively manage any client concerns with professional communications and escalate concerns, as necessary. 
• Oversee the staff's professional presentation to clients and adherence to established appearance standards, customer service, and positive guest-focused climate.  
• Maintaining a positive and compliant work environment in accordance with company standards and with local/state/federal laws, including, but not limited to, food safety/compliance, building & guest safety, emergency situations, the service of alcohol, employee alcohol training, and compliant employee relations. 

• High school diploma or equivalent. Some college-level coursework in the field of culinary, event management, business management, sports management, or a similar field is preferred.  
• 2-3+ years of professional experience in the food & beverage or event industry with demonstrated increased responsibility, along with demonstrated knowledge of food & beverage management. 
• Experience with employee scheduling and payroll management preferred. 
• Experience with inventory management, A/R, A/P, and POS management preferred. 
• Knowledge of the sales process or demonstrated sales experience and revenue management are helpful. 
• Provide a professional presentation regarding representing the company in all interactions. 
• Advanced computer proficiency, including demonstrated professional communications by email and MS Word & Excel experience in a Windows format, along with experience with internet-based business programs. 
• Experience with event planning, establishing event details, and demonstrated professional client relations preferred. 
• Ability to create a positive/compliant employee and client relations climate in a high-pressure and fast-paced event environment. 
• Ability to consistently use good judgment and make sound decisions, consistently working with a high degree of accuracy/reliability.
• Effective organizational and time management skills.
• Experience working and supervising a team independently. 
• Demonstrated history of appropriate management of alcohol. 
• Willingness to work an event-driven schedule, which includes holidays, long hours, and consistent night & weekend work seasonally. 
• Ability to obtain a valid SNHD health card, TAM alcohol card, and sheriff's non-gaming work card. 

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