Hospitality Supervisor

Food Service/Catering Hospitality | Event Management | Curated Experience
The Hospitality Supervisor serves as the operational lead for food service/catering hospitality services, event management and curated experience programming in support of a workplace experience strategy. This leader is charged with enhancing employee well-being, engagement and productivity by activating the client’s site, amenities, community, culture and brand.
Acting as a strategic partner to client stakeholders and SPS leadership, the Hospitality Supervisor proposes, plans, advertises and executes a calendar of engaging events while managing spend and providing a great experience for all participants. This individual leads by example, ensuring exceptional service delivery while coaching workplace experience teams on elevated hospitality standards, proactive service behaviors, owner mentality and client relationship management.
The ideal candidate combines hospitality expertise, event planning/management skills, financial discipline, operational excellence and strong relationship-building capabilities to create a holistic workplace experience that inspires connection, a sense of belonging and satisfaction.

Reports to:

Client Manager (CM)

• Lead the day-to-day operations of the workplace experience team (i.e., food service/catering hospitality, events).
• Serve as a visible, approachable workplace ambassador for employees, guests, executives and stakeholders.
• Promote an elevated hospitality culture focused on anticipation, responsiveness and exceptional service.
• Drive continuous improvement through employee feedback, service observations and workplace trends.
• Coach workplace experience team members on service excellence, professionalism and client engagement.
• Support initiatives that enhance productivity, collaboration and employee satisfaction.

• Oversee food service/catering operations for recurring daily and weekly meal programs, executive meetings, town halls and special events.
• Manage vendor relationships and ensure food quality, presentation, service standards and budget compliance.
• Monitor utilization, attendance trends, food waste and spend, recommending improvements that increase satisfaction and optimize cost.
• Coordinate dietary accommodations and hospitality requirements for meetings and events.
• Maintain the food & beverage inventory program to high standards including PAR (Periodic Automatic Replacement) levels, displays, placement, labeling, rotation, expiration and storage.