Event / Banquet Operations Supervisor

Leisure Sports Food and Beverage Department
Job Description
EVENT OPERATIONS SUPERVISOR
MISSION
To oversee and support the Event Operations team in all duties and responsibilities. Work with Event Manager to coordinate and supervise the execution of all event functions to ensure client specifications are met. To provide supervision of all event staff personnel, providing leadership and development support. To follow all Renaissance ClubSport standard operating procedures and policies to ensure that all events are executed flawlessly, with consistently high levels of customer service, laying the foundation for customer loyalty.
REPORTS TO
Director of Food and Beverage
SUPERVISES
Event Servers, Event Bartenders, Event Houseman
DRIVERS of SUCCESS

• Hiring, Training and Coaching Skills
• Initiative and Leadership
• Attention to Detail, Commitment to Quality
• Communication and Interpersonal Skills
• Organization Skills, Ability to Handle Multiple Tasks
• Banquet Management Skills and Experience
• Professionalism, Responsibility

PRIMARY RESPONSIBILITIES

• Assist in monitoring Banquet budget and controlling labor cost
• Regularly inspect all banquet rooms, and storage areas to ensure that health and safety regulations are met
• Responsible for scheduling of banquet staff to ensure adequate coverage and service of all functions and events; provide banquet staff with a copy of each function sheet; ensure all scheduled staff have a thorough understanding of the client's needs and expectations
• Stay informed of and communicate special requests or last-minute changes that will affect either the food production or service for an event
• Responsible for the requisition of equipment and supplies needed for each function; maintain a strong working relationship with our A/V supplier
• With Event Manager, be responsible for inspecting each function room prior to scheduled event to ensure room set-up, menu, and agenda conform to the function sheet
• With Event Manager, coordinate the greeting of function guests, and the oversight of the function
• Respnsible for the supervision of the clean-up and breakdown of functions after completion; account for all equipment and supplies and ensure their return to storage
• Maintain knowledge of local competition and general industry trends
• Responsible for the requisitions of all supplies needs to ensure a smooth and continuous operation
• Work closely with Event Manager, Catering Sale Manager, Executive Chef and the Hotel Sales team to maintain communication and ensure superior service and guest satisfaction
• Assist with Hiring, supervising, training, and development of banquet staff
• Be fully capable in all duties, responsibilities, and expectations of all banquet positions
• Ensure all LSI Human Resources policies and employment practices are followed within the banquet department
• Assist in investigating and resolving any guest service issues immediately to ensure complete satisfaction
• Other responsibilities or projects as assigned by the Director of Food and Beverage

ESSENTIAL PHYSICAL REQUIREMENTS
Qualified candidate, with or without reasonable accommodations, must be able to:

• Write, speak, read, hear and see
• Stand and walk for prolonged periods of time
• Type and operate a computer
• Demonstrate manual dexterity and coordination
• Handle breakables and hot dishes
• Bend, lift and carry up to 50 pounds
• Set-up and take-down equipment