Banquet Supervisor

Full-Time

Description

About our company:

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the travelers journeyinviting them to experience the frequency of each hotels locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboards award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

Springboard Hospitality maintains corporate offices in Los Angeles and Honolulu, while also supporting a modern work remote culture for select positions. https://www.springboardhospitality.com/

Primary mission:

As a leader in the Banquet Department, the Banquet Supervisor is responsible for providing the highest quality of service possible to guests in an efficient and courteous manner.  Overseeing the daily banquet operations and events including managing the staff.  Ensuring product and service standards are met and implementing and maintaining procedures for maximum operating efficiency.  The Banquet Supervisor has the duty to set a leadership example for all bar staff to follow, especially when it comes to providing high levels of customer service, in a friendly, safe, and sanitary environment.

SCOPE OF WORK + TEAM

• Reports to Director of Engineering/Chief Engineer
• Supports Engineering department

RESPONSIBILITIES

• The Banquet Supervisor will develop and maintain a positive and professional working relationship with the Sales and Catering Team and Kitchen staff.
• Lead and support the Banquet Team while personally assisting in servicing banquet functions based on Department Standards of Service and guest expectations to ensure consistency and excellent quality and guest service experience.
• Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function. 
• Prepare room according to BEO and the various meal functions.
• Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
• Supervise all Banquet staff, ensuring they have the necessary training, tools, certifications and resources to perform their jobs.
• Ensure staff operate according to policies and procedures, and adhere to the employee handbook.
• Maintain complete knowledge of Department Procedures and Standards of Service and ability to evaluate customer satisfaction comments and take appropriate actions for corrections.
• Ensure department facility and staff is in compliance with safety policies and procedures.
• Anticipate guest's needs, identifying issues and have the ability to quickly resolve problems and / or guest complaints in a prompt and courteous manner while maintaining the quality of service.
• Ability to effectively adjust to major changes in work tasks or the work environment.
• Ensure daily labor is aligned with labor budget and based on projecting revenue.
• Monitor and maintain the cleanliness of the banquet facilities at all times, encouraging all banquet staff to contribute towards the cleanliness and sanitary conditions throughout the banquet areas.
• Promote and practice compliance with fire, safety, health, and hygiene standards and food and beverage regulations.
• Requisition liquor and supplies needed, check goods received, place and stock all supplies in proper places.
• Lock up all liquor cabinets and refrigerators for at closing time.  
• Assist with recruitment needs and delivery, training analysis and employee relations.
• Ensure team member breaks are organized in accordance with functions, events, and volume of business in accordance with wage and hour regulations.
• Ensure the bar runs smoothly on a daily basis and is adequately stocked with all necessary goods.
• Train and develop self and team members to ensure guest expectations are met and exceeded.
• Praise and recognize team members and fellow departments on good performance.
• Address performance needs in conjunction with the People & Culture representative through informal reprimands and where necessary implement the Company’s Disciplinary procedures.
• Performs any other duties which are assigned by the Food and Beverage Director.
• Move, push, pull, tables and chairs, and portable bar weighing up to 70 lbs. setting up the banquet room as assigned; correctly and uniformly.
• Set up portable bar in function area according to standard policies and procedures. 
• Take drink orders, prepare drinks, open wine bottles and serve alcoholic beverages in a professional manner; following the Alcohol Beverage Control (ABC) for responsible alcohol server guidelines with a training certification.
• Breakdown, clean bar thoroughly; wipe surface areas and empty water in portable bar.  Return all equipment and supplies to proper area.
• Keep station neat and clean while servicing guest per established policies, guidelines and procedures. 
• Ensure the delivery of food and / or other items to the banquet room and guest table is done in a timely manner.
• Hold an active Safe-serve certification.

Qualifications

EXPERIENCE:

• Prior Experience:
  • Experience in the management of a banquet operations.

• IT Expertise:
  • Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred.
• Education:
  • High School diploma / GED or equivalent experience required.
  • California Food Handler’s Certification.
  • Alcohol Beverage Control (ABC) registration and Alcohol Responsible Service Server Training Certification.
• Subject Expertise:
  • Demonstrate a working knowledge of all property safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
  • Strong leadership, interpersonal, and exceptional customer service skills.
  • Ability to develop and sustain productive customer relationship.
  • Complete working knowledge of alcoholic and non-alcoholic beverages.
  • Must have outstanding sanitary and organizing skills.
  • Must be able to stand most of shift standing and walking, often exposed to various liquids, being mindful of safety at all times.
  • Must be a team player, able to work well with others, in a cheerful and friendly manner.
  • High level of professional appearance, grooming standards and demeanor.
  • Ability to work in a calm manner under pressure.

OTHER EXPECTATIONS:

• Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook.
• Demonstrate a working knowledge of all company safety and security procedures.
• Hours Required: understanding that the hotel business functions 24/7, must be able to work all shifts including weekend and holidays.

Benefits:

Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 20 hours/week or more that includes:

Full Time Benefits

• Competitive Base Salary
• PTO
• Medical, Dental, Vision, Life, Pet Insurance
• 401K
• Costco Membership
• Bereavement Leave
• Management Contract Referral Program
• Education Assistance

Additional Per Position

• Employee Rates at all of Springboard Hospitalitys 35+ Hotels
• Monthly Cell Phone Stipend
• Dry Cleaning Services
• Hotel Level Executive Bonus Program
• Retention Bonuses
• Lead Share Program
• Associate of the Month/Quarter & Company-wide Associate of the Year Programs
• Associate Referral Bonus Program

Springboard Hospitality Core Values:

• CONNECTED. We are plugged into people, technology and the cutting edge of culture.
• INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation.
• COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand.
• PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve.
• DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment.

OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, religious creed (including religious dress and grooming practices), marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, genetic information and characteristics, sexual orientation, gender identity or expression, military or veteran status, or any other basis protected under federal, state, or local laws. Springboard also provides reasonable accommodations for qualified applicants and employees with disabilities or medical conditions in accordance with applicable laws.