Hospitality Supervisor

Hospitality Supervisor

• 📍 New York, New York, United States
• On-site

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)

DUTIES & RESPONSIBILITIES

Hospitality Leadership

• •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.

Food Service/Catering Operations

• •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.

Event Management

• •Lead on-site and off-site employee events, workplace activations, town halls, leadership forums, executive/investor functions and client-facing events.
• •Manage event planning, logistics, budgets, venues, catering, vendors, registration, guest experience, audiovisual (A/V) coordination, communications and day-of execution.
• •Complete event reporting and post-event reviews, converting lessons learned into practical improvements.
• Curated Experience Programming
• •Develop and execute an annual experience calendar focusing on well-being, engagement, productivity and activation of the client’s brand.
• •Plan curated experiences including engagement activities, pop-up events & services and surprise & delight opportunities including well-being events, seasonal celebrations, community initiatives and recognition programs.
• •Partner with client stakeholders to create innovative experiences that strengthen workplace culture and employee connection.
• •Measure participation and satisfaction, gather feedback and report program effectiveness to guide future planning.

Client Relationship Management

• •Build strong relationships with client leaders and workplace stakeholders and serve as a trusted advisor for hospitality and event-planning initiatives.
• •Anticipate client needs, proactively provide solutions and participate in operational reviews and workplace-planning discussions.
• •Ensure expectations are met or exceeded through consistent execution and follow-through.
• •Communicate clearly regarding event status, risks, budget impacts and service opportunities.

Financial Management & Reporting

• •Manage food service/catering and event budgets, monitor spend against forecasts and identify cost-saving opportunities.
• •Track catering spend, cost per attendee, event participation, employee satisfaction, vendor performance, budget performance and food waste reduction.
• •Prepare monthly reports and recommendations for continuous improvement.

Operational Oversight

• •Conduct proactive, routine inspections to ensure that all hospitality and event spaces meet quality standards and are presentable at all times.
• •Maintain the readiness of conference centers, event venues, executive spaces and shared workplace areas.
• •Collaborate across the Facilities Management, Reception and Workplace Experience teams to support workplace initiatives.
• •Escalate and resolve service issues with urgency and professionalism.
• •Support emergency response and business continuity activities during special events when necessary.

Leadership Responsibilities

• •Oversee food service/catering vendors and supervise Hospitality event support team members as applicable.
• •Provide onboarding, coaching and ongoing performance development.
• •Reinforce elevated hospitality standards, appearance expectations and operating procedures.
• •Foster teamwork, accountability and continuous improvement.
• •Lead “Service Huddle” meetings every week and coordinate event-readiness reviews.

QUALIFICATIONS & EDUCATION REQUIREMENTS

Required

• •Bachelor’s degree or equivalent experience.
• •4-7 years of experience in hospitality, workplace experience, event management, hotel operations, client services or corporate hospitality.
• •Experience managing events ranging from small executive meetings to large-scale gatherings.
• •Experience managing vendors, catering programs and budgets.
• •Strong client relationship and stakeholder-management skills.

Preferred

• •Experience in financial services, corporate hospitality, luxury hotel operations or workplace experience environments.
• •Hospitality, Event Management or Facility Management certification.
• •Experience supporting executive leadership and VIP events.

Key Competencies

• •Hospitality mindset and service excellence
• •Executive presence and professional judgment
• •Client relationship management and communication
• •Event planning and execution
• •Financial acumen and vendor management
• •Strategic thinking and problem solving
• •Team leadership, adaptability, attention to detail, organization and planning

Success Measures

• •Employee engagement and client satisfaction scores
• •Event participation and workplace experience program adoption
• •Budget performance and catering-spend optimization
• •Food waste reduction, service-level achievement and vendor performance ratings
• •Successful execution of town halls, investor events and executive functions

Physical Demands

• •Fine and gross motor skills, including the ability to grasp, lift, carry or otherwise move packages on a standard wheeled cart with a load capacity of 60 pounds.
• •Ability to walk, bend, kneel, stand or sit for extended periods.
• •Manual dexterity required for operating office equipment, including phones, copy machines and binding equipment.
• •Physically able to talk on the phone and input data simultaneously.
• •Ability to lift or move 40 pounds or more frequently.
• •Specific vision abilities required by this job include close vision, distance vision, the ability to adjust focus and the ability to detect differences between colors, shades and brightness.

• Other Duties
• This job description is not intended to contain a comprehensive listing of all activities, duties or responsibilities required of the position. Responsibilities may change