Overview: Banquet Supervisor
Assist managing operation in an efficient and professional manner to ensure quality service to guests. Ensure all employees maintain Four Star/Four Diamond customer service standards so that all Banquet functions result in success. Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly.
Responsibilities: Assist with monitoring ordering, par levels and costs for outlet. Control labor expenses based on business levels. Maintain accurate paperwork for inventory levels, scheduling, payroll, employee records, captain's reports, gratuity sheets and Banquet checks. Draw and delegate diagrams for room set-ups. Maintain par levels of outlet and Steward supplies. Maintain all Banquet equipment and ensure it is organized in storage areas. Attend F&B, Special Events and Catering meetings as needed. Complete required paperwork from meetings (notes, diagrams, etc.) as needed. Conduct pre-shift meetings. Ensure employees adhere to established policies and procedures. Responsible for counseling all employees if manager is not present. Monitor and follow-up on employee training. Have working knowledge of Micros system. Close Banquet checks as needed. Check to ensure that all rooms are set-up to department specifications. Meet and talk with host. Keep in direct contact with host during the function. Handle or delegate all special requests from the host. Supervise porters and assist when necessary in the set-up of all Banquet rooms. Supervise banquet bartenders and apprentice bartenders. Supervise and direct servers during set-up, service and breakdown. If closing, secure all Banquet rooms. Ensure porters have completed all room set-ups for the following day. Ensure employees have valid work cards while they are working. Provide Human Resources with the necessary information to keep personnel files current. Assist manager in scheduling employees. Encourage and motivate employees. Be accessible and available to employees. Consistently demonstrate excellent people skills when dealing with employees and guests. Ensure guest satisfaction during the function and resolve customer complaints. Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen. Communicate with Engineering to ensure quality physical appearance of the outlet. Ensure a neat, clean and safe working environment. Present needs of the outlet to the Banquet Manager. Complete special projects as requested by the banquet manager and or director. Qualifications: Minimum two years Banquet, Catering and Convention experience required, preferably in a Hotel/Casino environment. One-year prior inventory/cost control experience. Working knowledge of Culinary and Bartender Union Contracts. Knowledge of cash registers and other Banquet related equipment. Computer skills helpful. Good people skills and a well-groomed appearance. Must speak, read, write and understand English. Excellent math and drafting skills. Minimum age requirement is 21. What we offer you: Multiple benefit plans to suit your needs
Paid Time Off
401K
Opportunities for advancement
Positive and respectful work environment where diversity is valued
Generous employee discounts on dining, retail, amusements, and hotels
Community volunteer opportunities
Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.
Posted Salary Range:USD $21.64 - USD $21.64 /Hr.
