Banquet Supervisor

Roles and responsibilities

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines

Desired candidate profile

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: At least 1 year of supervisory experience.
Strong leadership and team management skills.
Excellent communication and interpersonal skills to interact with clients, guests, and team members.
Knowledge of banquet and catering operations, including food and beverage service, event setups, and event planning.
Ability to handle multiple tasks and manage events under pressure.
Strong problem-solving skills to address challenges or guest complaints.
Knowledge of health and safety regulations.
Ability to manage inventories and maintain cost control.
Performance Metrics:
Guest Satisfaction:

Feedback from guests and event organizers regarding the service quality and overall experience during events.
Event Execution:

Successful and seamless execution of events with minimal issues or delays, ensuring that all aspects of the event meet client expectations.
Team Performance:

Efficiency, effectiveness, and professionalism of the banquet team during events.
Staff adherence to service standards and timely completion of tasks.
Financial Management:

Successful adherence to event budgets, including managing labor costs, supplies, and inventory.
Health & Safety Compliance:

Consistent compliance with health, safety, and sanitation standards, including safe food handling, guest safety, and clean environments.