Staff Supervision

• Recruit, train, schedule, supervise, and develop banquet staff in accordance with company standards and business needs.
• Ensure assigned staff have reported to work and properly document late or absent employees.
• Coordinate employee breaks based on operational needs.
• Assign stations, side work, and event responsibilities to Servers and other banquet personnel in accordance with departmental procedures.
• Communicate additions or changes to assignments as they arise throughout the shift.
• Inspect the grooming and attire of staff and rectify any deficiencies.
• Conduct training of staff assigned and provide ongoing coaching to reinforce service standards and expectations.
• Monitor employee performance and provide timely feedback and coaching.
• Conduct performance evaluations as required.
• Report disciplinary concerns to Human Resources and participate in employee counseling and corrective-action processes as appropriate.
• Foster and promote a cooperative working environment that maximizes productivity, teamwork, and employee morale.

Customer Service

• Ensure all guests receive professional, attentive, and courteous service consistent with established luxury service standards.
• Resolve guest complaints promptly and effectively, ensuring guest satisfaction.
• Address special requests and coordinate appropriate arrangements with relevant departments.
• Observe guest reactions throughout functions and communicate regularly with service staff and event contacts to anticipate needs and maintain high levels of guest satisfaction.
• Ensure VIP requirements and special arrangements are properly communicated and executed.

Inventory & Budget Control

• Check storage areas for proper supplies, organization, cleanliness, and appropriate inventory levels.
• Complete requisitions for additional supplies as needed.
• Requisition linens and skirting required for designated functions and coordinate transportation to the appropriate function area.
• Order and monitor banquet supplies, food and beverage products, equipment, and inventory levels.
• Conduct monthly beverage inventories and ensure accurate inventory controls.
• Monitor and control labor and operational costs within established budgets.
• Assist in forecasting staffing, supplies, and other resource requirements based on anticipated business levels.
• Utilize applicable operational and event management systems, including ADP, BirchStreet, MICROS, Oracle, OnTrack, and other designated applications.

Health & Safety Compliance

• Monitor and maintain the cleanliness, sanitation, safety, and organization of assigned work areas and banquet facilities.
• Ensure compliance with food safety, sanitation, workplace safety, and applicable health regulations.
• Maintain complete knowledge of and enforce company policies, departmental procedures, and established safety standards.
• Instruct designated personnel to rectify cleanliness, sanitation, organization, or safety deficiencies.
• Ensure banquet equipment is maintained appropriately and used safely and only for its intended purpose.
• Identify and report maintenance or safety concerns and coordinate with the appropriate departments for timely resolution.

Requirements

• Bachelor’s degree in hospitality management, Business Administration, or related field preferred.
• 2–5 years of experience in banquet, catering, or hospitality management.
• Strong leadership and team management skills.
• Excellent communication and customer service abilities.
• Knowledge of food and beverage operations.
• Wine knowledge is a plus.
• Proficiency in event management and scheduling software.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Alcohol Awareness Training is preferred and Food Handler Certification (if applicable).
• Food handling certification.

Key Skills

• Leadership and staff management.
• Event planning and coordination.
• Customer service excellence.
• Problem-solving and decision-making.
• Budget and cost control.
• Time management and multitasking.
• Attention to detail.

Physical Abilities

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond to dangerous situations.
• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.
• Remain in stationary position for 8 or more hours throughout work shift.
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Some of the work will occur in different locations of the hotel.