Banquet Supervisor (Full-Time)

Description

POSITION PURPOSE:

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:

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

POSITION REQUIREMENTS:

1. Prior experience as server, captain, or set-up is required.
2. 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.
3. Ability to listen effectively and to speak English clearly.
4. Ability to access and accurately input information using a moderately complex system when applicable.
5. 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.
6. Strong proficiency in Excel required.
7. Bilingual preferred, but not required.
8. High school or equivalent, 4 year degree in Hotel and restaurant field preferred.
9. 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.