Banquet Supervisor

DEPARTMENT: Banquets

REPORTS TO: Conference and Banquet Manager

POSITION: Banquet Supervisor

JOB SUMMARY: The primary duties of the Banquet Supervisor are to train (according to company standards), supervise, and assist employees engaged in the service of food and beverage at banquet functions.

ACCOUNTABILITIES: The primary responsibility of the Banquet Supervisor is to direct and assist the banquet service personnel in serving successful banquet events while maintaining high standards of service.

QUALIFICATION STANDARDS

EDUCATION & EXPERIENCE:

· At least 2 years of Banqueting experience in a hotel banquet department or a related field is required.

· High School diploma required.

· Previous supervisory responsibility required.

TOOLS & EQUIPMENT:

· Wine opener, coffee urns and warmers, carts, props.

PHYSICAL REQUIREMENTS:

· Long hours are sometimes required.

· Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

MENTAL REQUIREMENTS:

· Must be able to convey information and ideas clearly.

· Must be able to evaluate and select among alternative courses of action quickly and accurately.

· Must maintain composure and objectivity under pressure.

· Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

· Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.

· Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.

· Must be able to work with and understand financial information and data, and basic arithmetic functions.

OTHER ABILITIES, SKILLS, KNOWLEDGE:

· Thorough knowledge of banquet procedures and serving standards.

· Bartending skills helpful.

DUTIES & FUNCTIONS

ESSENTIAL:

· Approach all encounters with guests and employees in a friendly, service-oriented manner.

· Maintain regular attendance in compliance with Hotel standards, as required by scheduling which will vary according to business levels.

· Maintain high standards of personal appearance and grooming, which include wearing the proper business attire and nametag when working.

· Comply at all times with standards and regulations to encourage safe and efficient hotel operations.

· Hold pre-function meetings, and check staffing and menus prior to events.

· Make sure all required equipment is available for events.

· Give job tasks to servers and assign stations.

· Responsible for the requisition and return of liquor, wine, beer, etc.

· Communicate with the kitchen.

· Supervise service of station or room.

· Check on ongoing functions throughout assigned shift.

· Assist servers throughout function.

· Supervise clean-up.

· Check servers out when event is completed.

· Prepare Supervisor’s reports.

· Daily staffing checks

· Interviewing, training and scheduling.

· Catering menu knowledge. (Items and prices)

· Basic computer knowledge. (Microsoft Word, Lotus 123, Excel)

· Knowledge of all hotel policies.

· 100% commitment to the department and hotel.

· Accountability

MARGINAL:

· Give roll call to staff.

· Maintain cleanliness of banquet areas.

· Other duties as required.

Job Type: Full-time

Salary: From $17.00 per hour

Benefits:

• Company events
• Dental care
• Discounted or free food
• Employee assistance program
• On-site gym
• On-site parking
• Paid time off
• Store discount

Flexible Language Requirement:

• French not required

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Night shift
• Overtime
• Weekends as needed

Supplemental pay types:

• Overtime pay
• Tips

Experience:

• Serving: 2 years (preferred)

Licence/Certification:

• Smart Serve (preferred)
• Driving Licence (preferred)

Work Location: In person

Expected start date: 2024-05-01