BANQUET SUPERVISOR

About our company:

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

https://www.springboardhospitality.com/

Primary mission:

The Banquet Supervisor is responsible for enabling the service team to provide the highest quality of service possible to guests in an efficient and courteous manner while maintaining the highest standards of orderliness and sanitation throughout the hours of operation.

SCOPE OF WORK + TEAM

• Reports to F&B Manager
• Supports F&B and special events team

RESPONSIBILITIES  

• Monitor staff performance and attendance.
• Lead the team in daily pre-shift line up meeting, assuring all team members are aware of menu changes, large party reservations, and other general announcements.
• Be familiar with the organization of the restaurant and lounge and know the function of each job position as well as having a thorough knowledge of menus and specials in the restaurant.
• Perform support roles as needed during shift as needed: bussing tables, expediting and delivering food and drinks.
• Follow all state liquor laws.
• Assure guest satisfaction with product and service.
• Uphold high standards of quality and presentation of beverages and cuisine.
• Must be able to convey information and ideas clearly and must be able to evaluate and select among alternative course of action quickly and accurately.
• Ability to work well in stressful, high-pressure situations and maintain composure and objectivity under pressure.
• Effective in listening to, understanding, and mitigating the concerns and issues raised by guests and team.
• Must be able to work with and understand financial information and data, and basic arithmetic functions to carry out cashiering functions. Troubleshooting issues with end of day check out as needed.
• Maintain high standards of personal appearance and grooming, whic