Overview

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 the banquet staff.

Responsibilities

• 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 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, 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 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.
• Assures all equipment and serviceware. 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 ensure colleagues are well informed.
• Clearly projects the visions of the department and measures progress.
• 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 Premium Services Manager to ensure quality and accuracy of setups within all catering areas.

Qualifications

• High School Diploma or GED.
• 1-2+ years related experience and/or training; or equivalent combination of education and experience.
• Knowledge of food and beverage operation and preparation is required.
• Previous supervisory experience is preferred.
• Valid Alcohol Service Permit.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: e-mail, Excel, Word, Outlook, Schedule+.
• 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 be highly motivated and quality-driven.
• Detail-oriented yet able to excel while multitasking.
• Able to accept responsibility and lead by example.