Supervisor, Banquet Events

Description

The Banquet Supervisor assists the Assistant Banquet Manager and Banquet Manager in overseeing certain aspects of a banquet or event, including set-up, service and food presentation. They are responsible for regularly maintaining venues, banquet resources and pars. They will ensure the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned. They must be detail oriented and focus directly on quality and customer.

Responsibilities

• Achieve maximum profitability and over-all success by controlling costs and quality of service
• Maintain control of banquet china, cutlery, glassware, linen and equipment
• Assist in the execution of annual/quarterly inventory projects to ensure proper distribution and maintaining pars
• Follow company and department safety and security policies and procedures to ensure a clean, safe and secure environment
• Maintain the Hotel Bar control policies, in accordance with State laws
• Follow-up each function by completing a Closing Report and submit it to the Banquet Manager and Sales Department
• Ensure proper input of consumptions after events
• Develop and maintain the departments image and ensure each venue is site visit ready at all times
• Supervise the general housekeeping of the function halls, public washrooms, kitchen, storage areas, entrance areas, etc
• Inspect table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensure that each element is clean, undamaged and attractive
• Ensure proper setting of buffet and food service tables
• Consistently monitor Banquet Food and Beverage quality, service and plate presentation
• Inspect Meeting Rooms prior to guest arrival ensuring that client specifications have been met
• Liaise on an on-going basis with the Banquet Manager to ensure all client needs and requirements will be met
• Greet guests upon arrival to each event
• Provide quick service for last minute changes
• Handle guest issues and requests in a timely and effective manner
• Serve as a departmental role model or mentor by working alongside staff to manage morale
• Attend and participate in weekly BEO (Banquet Event Order) and Banquet meetings
• Collaborate with management to develop and carry-out ideas and procedures. Set goals go continuously improve department performance around guest satisfaction
• Use effective communication skills including: proper email etiquette, relaying of information in a timely manner, positive and productive interdepartmental relations, and the handling of confidential and sensitive information

Qualifications

• 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
• The ability to work well with a large group of people in a team environment is required. Must be able to work well in stressful, high-pressure situations
• Must be able to maintain composure and objectivity under pressure
• Must have ability to work a flexible schedule including nights, days, weekends and holidays
• Excellent communication and guest relation skills in English. Must be effective at listening to, understanding and clarifying concerns and issues raised by guests
• Must have ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form
• Essential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs or more. The employee must have normal vision (corrected), hearing and verbal communication