Supervisor, Banquet Events

The Supervisor, Banquet Events assists the Banquet Manager in overseeing certain aspects of a banquet or event, including set-up, food presentation, service, and breaking down while focusing on detail, quality and customer service. The banquet captain is responsible for maintaining venues, banquet resources and pars. The Supervisor is also responsible for supervising banquet staff including on-site training and enforcing proper standards and procedures. The Supervisor, Banquet Events will report to the Banquet Manager.

Responsibilities

• Achievement of maximum profitability and over-all success by controlling costs and quality of service
• Control of banquet china, cutlery, glassware, linen and equipment
• Execution of annual/quarterly inventory projects to ensure proper distribution and maintaining of pars
• Maintain records for equipment inventories, monthly breakage reports, alcohol inventories etc
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment
• Maintaining the Hotel Bar control policies, in accordance with State laws
• Follow-up each function by completing a Closing Report and submit to the Banquet Manager and Sales Department
• Supervises the general housekeeping of the Function halls, public washrooms, kitchen, storage areas, entrance areas, etc
• Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive
• Ensures proper setting of buffet tables and other food service tables
• Liaise on an on-going basis with the Sales Department and Banquet Manager to ensure all client needs and requirements will be met
• Ensures all functions are set and staff is prepared and organized
• Work with the Chef to ensure all arrangements and details are delivered
• Provide quick service for last minute changes
• Handle guest issues & requests in a timely and effective manner
• Ensure that hourly employees are trained on company and department policies, standards, job roles, responsibilities, and technical and service aspects of the job
• Collaborate with management to develop and carry-out ideas and procedures, and set goals to continuously improve department performance around guest and employee satisfaction
• 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

• 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 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
• 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
• Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music
• This Job Description reflects management’s assessment of essential functions; however, it does not prescribe nor restrict the tasks that may be assigned