Supervisor, Banquets Bartender

The Banquet Bar Supervisor assists the Banquet Manager in overseeing all aspects pertaining to the bars at a banquet or event, including ordering, inventory of both alcohol and glassware, set-up, composing specialty drinks, presentation, service, consumption input and breaking-down while focusing on detail, quality and customer service. The bar supervisor is responsible for maintaining venues, banquet resources and pars. The Banquet Bar Supervisor is also responsible for supervising banquet staff including on-site training and enforcing proper standards and procedures. The Banquet Bar Supervisor will report to the Banquet Manager.

Responsibilities

• Achieve maximum profitability and overall success by controlling costs and quality of service.
• Weekly ordering and inventory management for beverages and banquet supplies.
• Maintain records for equipment inventories, breakage reports, and alcohol usage.
• Supervise banquet bar procedures and maintain compliance with hotel bar control policies.
• Ensure safety, security, and cleanliness standards are upheld in all catering areas.
• Liaise with Sales and Banquet Manager to meet client needs and requirements.
• Ensure function setup and staff readiness according to BEO timelines.
• Address guest issues and requests promptly and effectively.
• Train staff on company policies, standards, roles, and service expectations.
• Attend and participate in weekly BEO and Banquet meetings to improve department performance.

• A degree in hospitality or business management is an asset but not required.
• Previous experience in and knowledge of food and beverage operations is required.
• Excellent communication and guest relation skills in English.
• The ability to work well with a large group of people in a team environment.
• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must maintain composure and objectivity under pressure.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Ability to work a flexible schedule including nights, days, weekends and holidays.