What are the responsibilities and job description for the Banquet Supervisor position at Minnesota Valley Country Club?
Job Overview
The Banquet Supervisor is responsible for overseeing all aspects of banquet events to ensure their successful execution. This role manages banquet staff, coordinates event operations, and works closely with the Director of Catering to ensure clear communication of event details, set-up requirements, and service expectations. The supervisor is ultimately accountable for delivering exceptional service to all members and guests.
Qualified candidates demonstrate a strong commitment to providing a welcoming, friendly, courteous, efficient, well-timed, and flexible dining experience. This position also requires compliance with all state and local liquor, health, and smoking regulations, as well as maintaining a comprehensive understanding of all banquet functions and activities.
Essential Duties & Responsibilities
- Ensure all banquet staff are in proper uniform and adhere to MVCC appearance standards.
- Conduct pre-shift and pre-event meetings; communicate effectively with kitchen staff.
- Deliver a high-quality guest experience that is welcoming, efficient, and timely.
- Verify that all event setups are completed according to the Banquet Event Order.
- Assist with event setup, including:
- Table setup and skirting
- Linen placement
- Polishing silverware and glassware
- Napkin folding and centerpiece arrangement
- Chair cleaning and overall room preparation
- Supervise banquet staff and service execution during events.
- Delegate tasks and ensure staff performance meets expectations.
- Evaluate staff performance and administer disciplinary action in accordance with MVCC policies and applicable laws.
- Address and resolve guest or operational issues during events.
- Collaborate with other department managers to ensure event success.
- Provide hands-on service support and assist in event coordination as needed.
- Maintain attention to detail and uphold food and beverage service standards, including wine service.
- Ensure cleanliness of all banquet spaces, restrooms, and service areas.
- Process transactions and ring tickets using the POS system.
- Operate and troubleshoot basic audiovisual equipment (microphones, sound systems, etc.).
- Monitor food and beverage inventory and stock rotation in banquet areas.
- Attend staff and management meetings to review policies, procedures, and upcoming events.
- Serve as Manager-on-Duty when required.
- Conduct site visits for prospective clients.
Minimum Education & Experience
- High school diploma or equivalent required.
- Minimum of two (2) years of experience in catering or banquet operations.
- Prior banquet and restaurant service experience preferred.
- Strong time management, organizational, and prioritization skills.
- Proven ability to lead, delegate, and manage staff with varying skill levels.
- Ability to foster a positive team environment and work effectively with diverse personalities.
- Strong decision-making skills in fast-paced environments.
- Excellent verbal and non-verbal communication skills.
- Ability to anticipate needs, multitask, and take initiative.
- Strong problem-solving and conflict-resolution abilities.
Mental & Physical Requirements
- Ability to perform moderately physically demanding tasks, including climbing, balancing, stooping, kneeling, crouching, and crawling.
- Ability to lift, carry, push, and pull objects weighing 25–50 lbs.
- Continuous standing with occasional sitting required.
- Work may involve exposure to wet/humid conditions, dust, dirt, pollen, and odors.
- Requires fine motor skills.
- Must maintain a professional appearance in accordance with club policies.
Schedule Requirements
- Must be available to work a flexible schedule, including days, evenings, nights, weekends, and some holidays, based on banquet and club needs.
Pay: $23.00 - $27.00 per hour
People with a criminal record are encouraged to apply
Work Location: In person
Salary : $23 - $27