Job Description:

As a banquet supervisor, you are responsible for being the liaison between the client, event managers, chefs, servers, and attendants. You must be able to oversee the setup and breakdown of private events. Additionally, you must be able to support, manage, schedule, and supervise banquet staff. The banquet supervisor must have these qualities: attention to detail, the ability to remain in constant communication with multiple departments, problem solving skills, and able to adapt to change easily. You must be able to read event orders and execute each detail. You must be able to communicate with guests and handle their requests immediately.

Qualifications:

Must be able to work 40-50 hours a week. Must be at least 18 years of age. Must have completed high school or GED equivalents, college education a plus. Must be able to meet the physical demands of the position (standing/walking up to 12 hours, ability to lift up to 50 lbs). Must be able to work early mornings as well as work in a diverse environments. Dress code and appearance standards must be followed. Previous management, private events, high volume restaurants, and fine dining establishment experience required. Must be able to read BEOs as well as execute every detail on the orders.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Must be able to maneuver to all areas of the restaurant. Must be able to lift up to 50 lbs. Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.