SUPV - BANQUETS

The Banquet Supervisor is primarily responsible for the supervision of the banquet staff, servers, bar porters and bartenders, and coordinates all food and beverage services within the banquet department.  You will help train the banquet team and oversee the implementation of hotel standards for banquet set ups, maintenance of banquet spaces, and directing overall operations to maintain and improve the food and beverage functions of banquet events.

• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Responsible for scheduling to ensure maximum coverage to the department, planning, timing and supervision of all details for successful banquet functions.
• Prepare and instruct Team Members on upcoming functions, including station sheets, floor plans and specific instructional details to be followed through.
• Supervise the setup of banquet rooms according to BEO’s
• Ensure the cleanliness of rooms, storage facilities and equipment.
• Assist in maintaining proper inventory of tools and products (i.e., beverages, linen, notepads etc.)
• Work with the Catering/Sales team, AV Dept, Kitchen staff and Chef’s to ensure all banquet operations have all required set up and all events run smoothly.
• Supervise banquet service team and hold them accountable.
• Document one-on-one meetings, coaching and training sessions with team members and send documentation to HR in a timely manner.
• Ensure daily recap is completed at the end of your shift daily.
• Ensure banquet charges and covers are correctly entered into the Point-of-Sale system and Delphi.
• Maintain banquet inventory.
• Complete all brand required training.
• Complete sexual harassment and abusing conduct training as assigned.
• Continuously maintain visibility to Team Members and guests while checking on events to ensure that all is running smoothly and as expected.
• Order supplies, linens, uniforms, and outside purchases.

• Ability to deliver a service level of service which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
• Commitment to routinely go above and beyond in the accomplishment of position responsibilities to play a role in the achievement of organizational goals.
• Proven ability to direct, motivate and develop staff.
• Ability to lead and mentor team to meet objectives.
• Adaptable to changing plans to achieve organizational goals.
• High school diploma or GED required.
• Experience in a restaurant or banquet setting.
• 2-5 years of Food & Beverage experience preferred.
• Cash handling knowledge required.

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