Banquet Supervisor

Position Overview

The Banquet Supervisor is crucial in ensuring the seamless operation of banquet establishments and enhancing guests' experiences. This role encompasses overseeing banquet operations, managing staff, and upholding the quality of service and food to meet the establishment's standards. By facilitating communication between kitchen and banquet staff, the supervisor guarantees efficient order execution and prompt resolution of any issues. Their responsibilities also include inventory management, adherence to health and safety regulations, and contributing to staff training and development.

Through effective leadership, the Banquet Supervisor plays a vital role in achieving customer satisfaction and operational excellence, making them an indispensable member of the hospitality team. The industry functions seven (7) days a week, twenty-four (24) hours a day.

Position: Banquet Supervisor
Department: Food & Beverage
Supervisor: Director of Food & Beverage

• One to Two Years of post-high school education, with two to three years in a related position.
• Advanced knowledge of catering, food and beverage, and the hospitality profession is required.
• Effective verbal and written English communication skills are required with a second language helpful.
• Ability to lift and carry up to 50 pounds; must be able to stand and/or walk for the duration of a scheduled shift.

• Projects supply needs for the department (e.g., china, glass, silver, buffet presentations, props).
• Applies knowledge of all laws, as they relate to an event.
• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
• Adheres to and reinforces all standards, policies, and procedures.
• Maintains established sanitation levels.
• Manages departmental inventories and maintains equipment.
• Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
• Schedules banquet service staff to forecast and service standards, while maximizing profits.
• Assists team in developing lasting relationships with groups to retain business and increase growth.
• Sets goals and delegates tasks to improve departmental performance.
• Acts as a liaison to the kitchen staff.
• Leads shifts and actively participates in the servicing of events.
• Ensures and provides exceptional customer service.
• Sets a positive example for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Ensures employees understand expectations and parameters.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Reviews comment cards and guest satisfaction results with employees.
• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
• Observes service behaviors of employees and provides feedback to individuals.
• Monitors progress and leads discussion with staff each period.
• Attends and participates in all pertinent meetings.