Supervisor - Banquets

Position Summary:

Responsible for F&B service during banquets.  Directly supervise front of the house staff.   Train and supervise subordinates.   Maintain comfort and ambiance of meeting rooms and follow all posted cleaning schedules.

Position Duties/Responsibilities:

• Oversee and coordinate all banquet events, ensuring the timely setup and breakdown of event spaces.
• Supervise banquet staff, providing guidance and support when needed.
• Maintain a high standard of service and professionalism, ensuring that all guests' needs are met and exceeded.
• Manage and resolve any guest complaints or issues, ensuring customer satisfaction.
• Collaborate with the Banquet Manager to develop and implement banquet policies and procedures.
• Assist in the recruitment, training, and development of banquet staff.
• Monitor inventory and supplies, ensuring that all items are properly stocked and accounted for.
• All other duties as assigned

Guest Service & Conduct:

Personal and professional accountability is an important aspect of employment with Shanty Creek Resort.   To that end, all Shanty Creek employees are required to adhere to Resort policies and standards of conduct while providing our guests with the highest level of service possible.  No matter their position, all members of our staff may have opportunities to interact with our guests on a daily basis, therefore all employees must:

• Meet, on a daily basis, the personal appearance and uniform standards as identified by the Shanty Creek Resort Employee Handbook.
• Utilize all tools provided to ensure that prompt and correct service and information is being given to our guests.
• Conduct themselves in a professional manner at all times, maintaining the highest standards of guest service in their interactions with fellow employees, vendors and, most importantly, our guests.
• Employees in this position have extensive guest contact so it is critical for them to follow the SCR standards of service at all times.

Professional Experience:

One to two years related experience and/or training.

 Education:

High school diploma or general equivalency from accredited school; or equivalent combination of education and experience that will fulfill these requirements.

 Required Skills:

• Must be 18 years of age or older
• Must have a valid driver's license
• TAM, Servsafe, and/or TiPS certification is preferred
• Excellent Leadership and Management Skills
• Basic Math skills
• Good food and service knowledge
• Pleasant personality
• Listening / Written and verbal communication
• Customer focus /Customer service and people  skills
• Basic safety
• Action oriented
• Organization
• Punctual Attendance

Working Conditions/Environment:

The physical demands and work environment described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is sometimes subject to very hot and very cold temperatures (in kitchen and freezers).
• This job is performed in and around hot ovens. Surfaces with chemicals and food ingredients used on a constant basis.
• Regularly required to use hands and fingers to handle or feel.  
• Frequently is required to reach with hands and arms and talk or hear.  
• Occasionally required to stand, walk, stoop, kneel, crouch, or crawl.  
• Frequently lift and/or move up to 25 pounds or more.   
• Stand on feet for a long period of time.
• Must be able to work early mornings, afternoons, early evenings, weekends and holidays.