Banquet Supervisor

The primary responsibility of the Banquet Supervisor is to ensure the highest level of customer service and food and beverage quality with respect to the banquet and meeting functions at the Holiday Inn.
The Banquet Supervisor is to assist the Banquet Manager by ensuring that all customer needs are met and all functions are executed properly.
The Banquet Supervisor is to assist the Banquet Manager by properly setting all banquet events to the customer’s exact specifications.
The Banquet Supervisor serves as a positive team member with the Banquet department and all other departments while leading the department as an exemplary professional.
*Major Responsibilities* 1.
Ensures excellent customer service, superb public relations, and makes all guests feel comfortable and welcome at all times.
2.
Serves as a coach, mentor, and role model for fellow employees.
Leads the Banquet Department by setting an example through professionalism and a friendly attitude towards clients and co-workers.
3.
Discusses BEO (Banquet Event Order) with Banquet Manager, Chef(s), &/or Sales Department in advance of all functions and fosters an excellent working-relationship with said personnel and respective departments.
4.
Supervises the planning, set-up, and tear down of all banquet-related events and ensures the highest quality product set-up is provided to all guests in an attractive, creative, and timely fashion.
5.
Supervises the execution of all banquet & catering events and remains in contact with the host (on-site contact) throughout the event to ensure the highest guest satisfaction possible.
6.
Oversees the workflow in regards to event execution by delegating and assisting with duties of banquet service and bartending staff during all phases of event execution.
Reports to his/her supervisor any employee who is not doing a satisfactory job and those who are not conducting themselves in accordance with company standards.
7.
Understands, follows, trains, and enforces proper service etiquette.
8.
Inspects uniforms prior to servicing any event to ensure staff is presentable and able to meet all service standards.
9.
Knows and understands the menu for each function served and is able to explain the major ingredients and preparation methods for each item to be served.
10.
Understands Banquet Checks and collects payments for all events in absence of Banquet Manager.
11.
Possesses a thorough knowledge of and is able to operate all audiovisual equipment.
Reports any necessary updates or repairs accordingly.
12.
Ensures the physical appearance of all banquet areas, meeting space, storage areas, and banquet equipment are maintained in a clean and attractive manner.
Reports any necessary updates or repairs accordingly.
13.
During slower periods, takes the initiative to complete preventative maintenance in all meeting rooms and meeting room hallways.
These tasks include but are not limited to scrubbing of walls, carpets, painting, window cleaning, organizing banquet equipment, etc.
Reports any unnecessary updates or repairs accordingly.
14.
Oversees the workflow on regards to the set-up of all events and reports to his/her supervisor any employee who is not doing a satisfactory job and those who are not conducting themselves in accordance with company standards.
15.
Communicates effectively with the Laundry Department to ensure all banquet linens are laundered efficiently and effectively.
16.
Adheres to all PA Liquor and Control Board rules and regulations and determines when a guest should not be served additional alcoholic beverages in accordance with these regulations.
17.
Assists with the initial training of new hires within the department as well as any necessary ongoing &/or monthly training requirements.
18.
Assists management team by accurately recording any information as required and serving as a liaison between employees and management team.
19.
Upholds a proactive approach in all guest matters and encourages co-workers to do the same.
20.
Participates in on-going monthly trainings and is required to participate in trainings such as annual C.
A.
R.
E.
/Alcohol/RAMP training, annual sanitation training and monthly safety trainings.
21.
Ensures all operational and safety procedures are followed at all times.
22.
Upholds confidentiality and privacy of all company, employee, and vendor data, which if disclosed, may have significant internal or external effect.
23.
Performs related tasks as assigned.
Job Type: Full-time Pay: $14.
00 per hour Benefits: * Dental insurance * Employee discount * Health insurance * Paid time off * Vision insurance Experience level: * 2 years Restaurant type: * Bar * Casual dining restaurant Shift: * 10 hour shift * 8 hour shift * Day shift * Evening shift * Morning shift Weekly day range: * Monday to Friday * Weekends as needed Experience: * Serving experience in high-volume facility: 2 years (Required) License/Certification: * Driver's License (Required) Shift availability: * Day Shift (Preferred) * Night Shift (Preferred) Work Location: In person