Banquet Supervisor

Job Title: Banquet Supervisor 

FLSA Classification: Nonexempt (Hourly)

Salary Range: $17.00 - $21.00, per hour 

Reports to: Banquet Manager

Job Description

Summary/objective: The Banquet Supervisor assists with supervising the daily operations of the Banquet area and completes the administrative duties of the department to achieve customer satisfaction and quality service. These administrative duties include but are not limited to: payroll, scheduling, ordering/inventory of supplies and maintenance of the departments BEO bible. Supervisory duties will largely occur during the morning/afternoon on weekdays, but will also include weekends, evenings and holidays.

Essential functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
• Conforms to AAA Four Diamond & Forbes Standards.
• When appropriate, up sell products and services.
• Create and issue the weekly schedule by 3:00pm each Thursday afternoon.
• Complete weekly payroll and submit to Human Resources by 11am each Monday morning.
• Maintain organization, cleanliness and utility of all banquet facilities.
• Assist with supervision of the daily operation of the Banquet area (including ordering supplies, reviewing set-up and food and beverage preparation and service) to ensure an optimal level of service, quality and hospitality.
• Maintain complete knowledge of and strictly abide by state liquor regulations.
• Conduct regular inventory of storage areas for proper supplies, organization and cleanliness.
• Attend weekly BEO Meeting, contribute, ask relevant questions and take notes to ensure preparedness for upcoming events.
• Conduct or attend pre-shift meeting with Servers and review all information pertinent to set-up and service of group.
• Be ready 15 minutes before each function begins.
• Prepare rooms for use; adjusting lights, sounds volumes, adjust curtains, and temperature as needed before guests arrive.
• Inspect table and bar set-ups, check for cleanliness, neatness and agreement with group requirement and departmental standards, rectify deficiencies with respective personnel.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact.
• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
• Communicate additional meal requirements and special request to the Kitchen.
• Attend designated meetings, menu and wine tastings.
• Assist banquet staff with their job functions to ensure optimum service to guests.
• Ensure that unused food is returned to the Kitchen, that designated condiments are broken dow