Banquet Supervisor

Description

Banquet Supervisor is responsible for supervising the set up, service and clean up of all assigned

banquet functions.

• Approach all encounters with guests and employees in a friendly, service oriented manner.

• Maintain regular attendance in compliance with Vinayaka Hospitality standards, as required by

scheduling which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper

uniform and name tag when working.

• Comply at all times with Vinayaka Hospitality standards and regulations to encourage safe and

efficient hotel operations.

• Maintain a friendly and warm demeanor at all times.

• Inspect the set up of meeting and banquet functions, checking them against the Banquet Event Order.

• Supervise and assist with the set up of assigned banquet functions, ensuring that the hotel's standards

are met, and advance preparation for service is adequate to allow efficient service to the guest once the

function begins.

• Act as the liaison between Sales and Catering Manager and the in-house meeting or banquet contact.

• Respond to guests’ problems, complaints and accidents. Communicate problems/issues to the Food &

Beverage Manager and/or General Manager.

• Assist the Food & Beverage Manager/Banquet Manager with scheduling Banquet staff to ensure

sufficient staffing for upcoming functions. Maintain labor productivity at or below budget through the

use of the Wage Progress report; submit Wage Progress reports to the GM and Corporate Office.

• Assist in service of banquet functions as required.

• Assist in banquet set-up as required.

• Requisition liquor for all banquet bars and maintain proper control over service thereof.

• Supervise and assist with the break down after the completion of functions to ensure that all

equipment and supplies are stored properly.

• Inspect the sanitation of all function space and storage areas to maintain the highest standards of

cleanliness and organization throughout the department.

• Follow all state liquor laws.

• Be familiar with Banquet menus and prices.

• Know hotel services and facilities.

• Enforce all hotel policies and safety rules.

• Be familiar with fire exit locations and fire extinguisher locations and know how to operate.

• Supervise all Banquet staff.

• Be familiar with and enforce all Standard Operating Procedures for the Banquet department.

• Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, managers and

all their fellow employees.

• Hire and train staff of hotel's service standard and supervision of such during service.

• Respond to guests' requests as needed.

• Assist audio/visual company, as necessary.

• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the

completion of all assigned functions.

• Be familiar with the operation of P.O.S. system.

• Correct hazards and notify management.

• Attend meetings as assigned.

• Handle items for “Lost and Found” according to the standards.

• Perform other tasks/jobs as assigned by Director of Banquets.

Requirements

At least 1 year of progressive experience in a hotel or a related field required. High School diploma or

equivalent required.

• College course work in related field helpful.

• Previous supervisory responsibility preferred.

• Must be proficient in computers, Company approved spreadsheets and word processing.

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

• Must work well in stressful, high pressure situations.

• Must maintain composure and objectivity under pressure.

• Must be effective in handling problems in the workplace, including anticipating, preventing,

identifying and solving problems as necessary.

• Must have the ability to assimilate complex information, data, etc. from disparate sources and

consider, adjust or modify to meet the constraints of the particular need.

• Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers

and guests.

• Must be able to work with and understand financial information and data, and basic arithmetic

functions.