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The Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff.
- Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
- Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
- Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction
- Coordinates with other departments to arrange for the delivery of requested services.
- Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
- Ensures all functions are set and staff is prepared and organized before required time on BEO
- Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive
- Ensures proper setting of buffet tables and other food service tables
- Arranges for and ensures proper sequence of service for each event
- Supervises clearing and post function cleanup and garbage removal
- Maintains clean and orderly back areas, pre-function areas and storage areas
- Assures that all china, glassware, silverware, linen, etc are returned to their proper location after each event
- Supervises the handling, storage, and security of all catering service equipment and decor
- Assists with staff training programs
- Conducts regular staff meetings to build rapport and ensures colleagues are well informed
- Clearly projects the visions of the department and measures progress
- Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
- Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency
- Work with the Executive Chef to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events.
- Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.
- Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.
- Associate’s degree (A.A.) or equivalent from two-year College or technical school; one year to two years related experience and/or training; or equivalent combination of education and experience.
- Nationally recognized, advanced food service sanitation training course certification.
- Valid Managers ServSafe Certification
- Valid Alcohol Service Permit
- Familiar with inventory cost control and menu planning.
- Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
- Working knowledge of Point of Sale and timekeeping systems.
- Previous supervisory experience is required
- Knowledge of food and beverage operation and preparation is required
- Cash handling abilities; basic math skills including significant number manipulation.
- Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
- Good verbal and written communication skills.
- Must have a flexible schedule, be highly motivated and quality driven
- Detail oriented yet able to excel while multi-tasking
- Able to accept responsibility and lead by example
- Cash handling and computer skills
- Excellent communication skills
- Able to lift 25 LBS