AM BANQUET SUPERVISOR

Position Overview

The Banquet AM Supervisor oversees morning banquet operations, ensuring flawless event execution, accurate setup, and strong communication between Banquets, Culinary, Sales/Catering, and Conference Services. This role provides hands‑on leadership to the banquet team while also supporting essential administrative functions such as event paperwork, BEO accuracy checks, scheduling support, inventory tracking, and departmental communication. The Banquet AM Supervisor helps maintain a polished, organized, and guest‑focused operation that reflects Seaview and Hyatt service standards.

Key Responsibilities

Operational Leadership – AM Shift

• Lead morning setup for all banquet events, ensuring rooms are prepared according to BEOs, diagrams, and brand standards.
• Conduct pre‑shift meetings, assign tasks, and verify completion of side work and setup responsibilities.
• Oversee service flow for breakfast, breaks, and early‑day functions.
• Ensure cleanliness, organization, and readiness of all banquet spaces, storage areas, and equipment.
• Partner with Culinary to confirm menu timing, dietary needs, and last‑minute adjustments.
• Support smooth turnover between morning and afternoon events.

Guest Service & Event Execution

• Serve as the primary point of contact for meeting planners and group contacts during the AM shift.
• Conduct table touches, check‑ins, and proactive service recovery.
• Monitor event progress and adjust staffing or service flow as needed.
• Ensure all guest requests are handled promptly and professionally.

Administrative Responsibilities

• Review daily BEOs for accuracy, clarity, and operational feasibility; flag discrepancies to Catering/Conference Services.
• Assist with banquet scheduling, timecard edits, and labor tracking.
• Maintain inventory logs for linens, equipment, china, glassware, and supplies; report shortages or repair needs.
• Support creation and distribution of daily/weekly banquet event summaries.
• Assist with training documentation, onboarding paperwork, and departmental communication boards.
• Complete morning reports, shift notes, and handoff documentation for PM leadership.
• Track and record banquet consumption (coffee, beverages, break items) for billing accuracy.

Team Support & Training

• Provide coaching, guidance, and on‑the‑floor support to banquet servers, housepersons, and setup staff.
• Assist with onboarding new colleagues and reinforcing service standards.
• Promote a positive, collaborative, and safety‑focused work environment.

Financial & Compliance Duties

• Support accurate billing by documenting changes, additions, and consumption during events.
• Assist with inventory counts and cost‑control initiatives.
• Ensure compliance with all health, safety, sanitation, and equipment‑handling standards.
• Monitor break compliance and labor usage to support operational efficiency.

Qualifications & Requirements

• At least 3 years of experience as a Banquet Captain or Maître d’ at a major hotel brand.
• Proficiency with Microsoft Office.
• Experience with POS systems.
• Cash‑handling experience required.
• Envision or EAS experience a plus.
• Dimensions experience a plus.
• Previous experience working at a union property strongly preferred.
• Weekend and holiday availability required.
• Full‑time position.
• Pay rate: $22.00–$27.00 per hour, based on experience.