Banquet Supervisor

At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

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Deeply rooted in the land, the history, and the layered richness of Oahu, at Turtle Bay you’ll find an authentic connection to a place of uncommon natural splendor and the warm, welcoming community within it. Where your days are filled with constant discovery and moments that touch your soul, allowing you to explore the uncommon depths of this remarkable coast. 

We are looking for a highly motivated Banquet Supervisor to join our team!  This individual will help to direct the set up and preparation of banquet rooms for banquet functions, serve and bus tables as well as clear and tear down banquet rooms at the end of the function.  Reporting to the Banquet Manager this individual will lead the performance of all hourly banquet food and beverage servers and houseman and is the personal representative of the property to banquet guests. They will coordinate all aspects of the room set-up and food and beverage service enhance guest satisfaction and maximize revenues.

If you have experience with leading high volume catering and banquet events, making meaningful connections, figuring out what it takes and stepping it up to win the day is what you do, and you love it, we want you! This is a tremendous opportunity for a driven person to grow and learn at a world-class property!

Job overview:

Supervise, train and inspect the performance of assigned Banquet employees, ensuring that all procedures are completed to the Hotel standards.  Assist where necessary to ensure optimum service to guests.

REPORTS TO: Banquet Manager/Assistant Manager

SUPERVISES:  Banquet Servers and Conference Service Attendants.

WORK ENVIRONMENT:

Banquet function areas, meeting rooms and service areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

KEY RELATIONSHIPS:

Internal:  Employees in Banquets, F&B Outlets - Beverage, Catering and Conference Services, Culinary - Stewarding, Culinary, Sales and Marketing, Purchasing - Storeroom, F&B Cashiers, Finance, Housekeeping, Administrative Offices and Property Operations.

External:  Hotel guests/visitors, Banquet Vendor personnel (i.e., florists), Equipment Repair personnel.

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction, with a sense of urgency.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of service requirements for assigned functions:
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Particular characteristics/descriptions of wines/champagnes ordered.
• Prices for specified selections on cash functions.
• Groups' names and background.
• Type of functions and expected attendance/guarantee numbers.
• Scheduled hours of service.
• Special requests/arrangements.
• Order of service, traffic flow in room.
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• Organize all assigned functions and complete preparation work in accordance to departmental standards.
• Follow up on special arrangements to ensure compliance with such.
• Check storage areas for proper supplies, organization and cleanliness.
• Complete requisition for additional supplies needed and submit to Manager.
• Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Requisition linens/skirting required for designated functions and transport such to function area.
• Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Communicate service needs throughout the function.
• Prepare station assignments for Banquet Servers according to group requirements and Hotel standards.
• Ensure that assigned employees have reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Assign stations and sidework to Servers in accordance with departmental procedures.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, 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.
• Set out name cards, escort cards in accordance with group requirements.
• Organize head table assembly and assist in group's entrance into the function area.
• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
• Greet guests upon arrival at function and assist in seating as required by group.
• Direct Servers on timing of service throughout function.
• Communicate additional meal requirements and special requests to the Kitchen.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assist Banquet employees with their job functions to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Handle al banquet linen skirting, equipment, and props carefully, ensuring proper storage at the conclusion of the function.
• Ensure that function rooms are returned to pre-function condition after every event.
• Total all charges for the group function, prepare check and present to group contact for payment.
• Adhere to all cashiering procedures/policies.
• Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas.
• Direct the final breakdown of function room and clean up.
• Ensure all department standards are met.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct training of employees as assigned.
• Provide feedback on staff performance to Manager.
• Report disciplinary problems to Manager and participate in the counseling of employees.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Respond to all pages by beeper promptly.
• Complete work orders for maintenance repairs and submit to Property Operations.
• Contact Property Operations directly for urgent repairs.
• Document pertinent information in department log book.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with Manager and/or on-coming Supervisor.
• Serve our guests.

• Aids other events and restaurant staff as needed

• Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons)

SECONDARY JOB FUNCTIONS

Attend designated meetings, menu and wine tastings. Assist the Banquet Director/Manager/Assistant as assigned. Stock Banquet supplies. Assist with inventories as assigned. Prepare daily/weekly payroll and tip distribution as assigned. Conduct scheduled function room inspections, using a checklist in accordance with departmental standards.

Essential:

Minimum 21 years of age to serve alcoholic beverages. 4 years experience in Banquet food service. Food handling certificate. Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, Butler style service). Fluency in English both verbal and written. Provide legible communication and direction. Compute basic arithmetic. Ability to:

• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgement.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of staff and follow up with corrections when needed.
• Handle multi-task situations with confidence, anticipating client requirements.
• Possess a friendly, gracious, courteous, professional attitude.
• Possess a sense of urgency and sense of detail.

Desirable:

High school graduate or equivalent vocational training certificate, some college. Supervisory experience. Fluency in a second language, preferably Japanese. Certification of previous training in liquor, wine and food service. Previous Culinary training. Certification in alcohol awareness program. Training in C.P.R. Ability to suggestively sell. Ability to input and access information in the property management system/computers/point of sales system. Previous guest relations training. Familiarity with food and beverage cost controls. Familiarity with Sales and Marketing tools for Banquets. Creative ability to decorate food tables/displays. Possess a sincere desire to provide consistently outstanding service to all guests. Excellent communication skills, using professional posture.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting 50 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach 2 feet.
4. Remain in an up right position for 6 hours throughout work shift.
5. Satisfactorily communicate with guests, management and co-workers to their understanding.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities.  To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Note: This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position.  Team members will be required to perform any other job related duties assigned to help all team members and contribute to the success of the Resort.  This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title.  This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of employees under his/her supervision.

EOE/M/F/D/V