Banquet Supervisor/Captain

Job Title: Banquet Supervisor/ Captain

Division: Food and Beverage

Supervision Exercised: Banquet employees, Restaurant & Bar employees, Kitchen Employees

Supervision Received: Director of F&B, Sous Chef, Asst. General Manager, General Manager

JOB SUMMARY

The Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for scheduling, training, and coaching of the banquet staff. Assist as F&B supervisor as needed.

JOB DUTIES

• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
• Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
• Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction
• Coordinates with other departments to arrange for the delivery of requested services.
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
• Ensures all functions are set and staff is prepared and organized before required time on BEO
• 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
• Ensures proper setting of buffet tables and other food service tables
• Arranges for and ensures proper sequence of service for each event
• Supervises clearing and post function cleanup and garbage removal
• Maintains clean and orderly back areas, pre-function areas and storage areas
• Assures that all china, glassware, silverware, linen, etc. are returned to their proper location after each event
• Supervises the handling, storage, and security of all catering service equipment and decor
• Assists with staff training programs
• Conducts regular staff meetings to build rapport and ensures colleagues are well informed
• Clearly projects the visions of the department and measures progress
• Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
• Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency
• Work with the Sous Chef and/or F&B Director to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events.
• Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.
• 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.
• Supervise and reconcile cash controls for each shift in attendance.
• Act as a “bridge” between management and Restaurant/Banquet/service employees to facilitate department operation.
• Support the needs of the operations as needed to include shift coverage.

MINIMUM REQUIREMENTS

• High School graduate or equivalent
• Must have previous Banquet/Food and Beverage supervisory experience in a similar environment.
• Must be able to work flexible shifts and schedules, including weekends and some holidays.
• Must work well with or without direct supervision.
• Must be neat and well-groomed at all times.
• Needs to be flexible, self-motivated, and positive and have a professional attitude towards guests, co-workers, and management.
• Valid Managers ServSafe Certification (or willing to obtain)
• Valid Alcohol Service Permit (or willing to obtain)
• Basic computer proficiency: E-mail, Excel, Word, Outlook
• Cash handling and computer skills
• Able to lift 25 LBS

Job Type: Full-time

Pay: $18.00 - $20.00 per hour

Expected hours: 30 – 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Fast casual restaurant
• Fine dining restaurant
• Quick service & fast food restaurant

Shift:

• Day shift
• Evening shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Banquet: 1 year (Required)
• Supervising: 2 years (Required)

License/Certification:

• ServSafe (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person