Banquet Supervisor

1. Approaches all encounters with guests and colleagues in a friendly, service-oriented manner

2. Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded

3. Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction

4. Coordinates with other departments to arrange for the delivery of requested services.

5. Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service

6. Ensures all functions are set and staff is prepared and organized before required time on BEO

7. 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

8. Ensures proper setting of buffet tables and other food service tables

9. Arranges for and ensures proper sequence of service for each event

10. Supervises clearing and post function cleanup and garbage removal

11. Maintains clean and orderly back areas, pre-function areas and storage areas

12. Assures that all China, glassware, silverware, linen, etc are returned to their proper location after each event

13. Supervises the handling, storage, and security of all catering service equipment and decor

14. Assists with staff training programs

15. Conducts regular staff meetings to build rapport and ensures colleagues are well informed

16. Clearly projects the visions of the department and measures progress

17. Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.

18. Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency

19. Work with the Executive Chef to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events.

20. Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.

21. Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.

22. Assist in implementing an effective training program for new and current employees using use records, menus, and appropriate reference manuals.

23. Establish effective communication with employees to gain their trust and respect through his/her hard work.

24. Actively support the quality Improvement process.

25. Assist in ensuring that scheduling functions are performed accurately and on a timely basis.

26. Assist in maintaining a highly motivated and well trained staff.

27. Maintain fair and consistent counseling and/or disciplinary procedures in accordance with company’s guarantee of fair treatment policy.

28. Attend restaurant employee meetings.

29. Demonstrate positive interdepartmental relations.

30. Perform any reasonable request made by management which is not life threatening or against the law.

31. Management reserves the right to make changes to this job description at its sole discretion and without advance notice

32. Perform other duties as assigned by supervisor.