Banquet Supervisor

To ensure that the Banquet Department is as profitable as it can be; to provide the banquet guest with the most efficient, and professional service possible; and to meet and exceed all banquet guests’ needs and expectations. To assist the banquet manager and team.

ESSENTIAL FUNCTIONS:

• Coordinates Banquet service needs with food production.
• Maintains the highest quality of service related to all banquet service.
• Maintains warm, hospitable guest relations in all guest contact.
• Maintains accurate banquet and function records including banquet checks.
• Maintains adequate inventories of banquet service supplies to meet the needs of the hotel.
• Maintains a high quality image of the hotel through effective housekeeping, maintenance, and sanitation in the area of responsibility.
• Performs interfacing of department and self with other departments of the hotel to ensure a harmonious working relationship.
• Attends F&B, BEO, Safety, and Department head meetings and ensuring all relevant information is communicated to appropriate staff members
• Execution of any office duties such as daily set-up check lists, formatting tip sheets or other duties assigned by manager
• Inducts, orients, and trains assigned associates to meet departmental responsibilities [Set-up, Servers and Bartenders].
• Interfaces department and self with other departments of the hotel to ensure a harmonious working relationship.
• Ensures good safety practices of associates, assists in the maintenance of the emergency action plan and security procedures.
• Must be able to fulfill all and any positions that report to them in the event they are needed [Set-up, Serving and Bartending].
• Performs special projects and other duties as requested.

POSITION REQUIREMENTS:

• Prior experience as server, captain, or set-up is required.
• Must possess basic mathematical skills and have the ability to use a calculator to prepare moderately complex calculations without error such as determining average covers. Strong familiarization with food and beverage financial systems and controls.
• Ability to listen effectively and to speak English clearly.
• Ability to access and accurately input information using a moderately complex system when applicable.
• Ability to stand and walk for long periods of time while touring food and beverage outlets. Ability to sit and perform tasks in an office atmosphere.
• Strong proficiency in Excel required.
• Bilingual preferred, but not required.
• High school or equivalent, 4 year degree in Hotel and restaurant field preferred.
• Ability to organize and direct various functions of department, along with dealing with guests and employees in a fair, rational, equitable, and professional manner as necessary.

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Wisconsin, Milwaukee, Saint Kate The Arts Hotel