Banquet Supervisor

JOB OVERVIEW Oversee the execution of assigned banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. Serve as Banquet Manager in his/her absence. DUTIES AND RESPONSIBILITIES PEOPLE Manage the activities of a banquet shift. Schedule and assign work to ensure proper shift coverage. Recommend and/or initiate disciplinary or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. Interact with outside contacts:Guests – to ensure their total satisfactionVendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, agencies – regarding safety and compliance mattersOther contacts as needed (Professional organizations, community groups, local media) Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Outlets, Housekeeping, Accounting, Maintenance and Guest Services. GUEST EXPERIENCE Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Make appropriate service recovery gestures according to established guidelines in order to ensure total guest satisfaction. Review guest check with client after function and obtain signature. FINANCIAL RETURNS Assist in controlling departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget. RESPONSIBLE BUSINESS Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.  Meet with Kitchen Staff to review scheduled groups’ menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs  Monitor and maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted. Assist in establishing par levels for supplies and equipment. Ensure that equipment is prepared for the following day’s work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. May assist in reviewing par levels for supplies and equipment and completing requisitions to replenish shortages or additional items needed for anticipated business. May handle incoming/outgoing boxes and exhibit materials. May serve as Manager on Duty. May assist with other duties, including assisting banquet staff with their job functions during peak periods. ACCOUNTABILITY Typically supervises a large number of banquet employees in a large full service, luxury or resort hotel with a catering and banquet capacity of more than 500 people. May oversee subordinate supervisors. QUALIFICATIONS AND REQUIREMENTS High school diploma or equivalent and two years experience in banquets or food and beverage operations including one-year supervisor experience, or an equivalent combination of education and experience. Some college or formal training in food and beverage operations is preferred. Must speak fluent English. This job requires the ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the function areas Handling objects Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Reading and writing abilities are utilized often when completing paperwork and management reports, banquet event orders, ordering and receiving inventory, and giving and receiving instructions. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem-solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by a local or provincial government agency. May be required to work nights, weekends, and/or holidays.