Banquet Supervisor

Key Responsibilities Of The Banquet Supervisor

• Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
• Conducts pre-banquet meetings with staff to ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
• Communicates with the Banquet Manager or other assigned coordinator to ensure that all details have been planned for and met.
• Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secures requisitions for those items not available in inventory.
• Checks room set-up prior to event and meets with Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
• Conducts random audits during functions to evaluate food and service. Ensures that food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
• Regularly reviews banquet schedule for changes, calendar of events, and special events.
• Incorporates safe work practices in job performance.
• Performs other duties as required.

Required Knowledge, Skills, and Abilities

• Demonstrates friendliness, courtesy, and respect, especially when serving others
• Has the ability to communicate effectively, both verbally and in print
• Possesses an extensive knowledge of food preparation and service
• Has the stamina to handle heavy objects, prolonged periods of standing, and other moderately strenuous activity
• Demonstrates the ability to solve problems and delegate tasks.

Minimum Qualifications For The Banquet Supervisor

• High school diploma or general education degree (GED); and three to six months related experience and/or training; or equivalent combination of education and experience. Some of these professionals have obtained an associate degree in hospitality management, food service administration, service management, or a similar field, though this is not required. Individuals in this industry typically also have at least three years of professional experience as a food services manager.

Other Qualifications

• Regular and reliable attendance.