Overview

The Banquet Supervisor assists the Catering Manager with overseeing banquet staff and event execution across a dynamic venue offering diverse events. This leadership role ensures all service components are delivered according to BEOs, guest expectations, and venue standards. Banquet supervisors are also responsible for training and coaching the banquet staff.

This role pays an hourly rate of $16.00 to $20.00

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until November 14, 2025.

Responsibilities

• Lead and supervise banquet servers before, during, and after events to ensure staff stay on task and service timelines are followed.
• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
• Maintains constant communication with guests and on-site contacts to ensure all expectations are met or exceeded
• Remains alert to 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 and effective communication between food production and food service
• Ensures all functions are set and staff are prepared and organized before the 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 the 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
• Ensures 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
• Projects the vision of the department and measures progress
• Work with the Catering Manager 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 Catering Manager to ensure the 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.

Qualifications

• 2+ years of banquet or catering experience, including supervisory or lead server role.
• Must be at least 18 years old (21+ preferred if serving alcohol).
• Current TABC Certification and Food Handler’s Certificate are required or must be obtainable and submitted within 30 days.
• Working knowledge of banquet service styles (plated, buffet, tray, etc.).
• Ability to read and interpret BEOs, event diagrams, and other information as distributed from management.
• Excellent leadership, communication, and problem-solving skills.
• Strong sense of urgency while maintaining attention to detail.