Banquet Supervisor

Hersha Hospitality Management LP•Broomfield, CO

About The Position

The Banquet Supervisor supervises dining-service operations and ensures activities meet banquet and catering standards. The role assists the Director of Banquets with daily operations and helps associates meet job expectations by building a high-energy, guest-service-focused team. The supervisor monitors service during meetings, conferences, breaks, and dining experiences; supports service improvements; and works with the banquet chef to improve food expediting. The position also oversees beverage inventory, billing and cash transactions, sanitation, facility standards, operational communication, and required paperwork.

Requirements

High school education or equivalent.
At least two years of supervisory experience in a restaurant or banquet setting.
Possess or be able to obtain Food Handlers and TIPS certifications within six months of starting employment.
Basic computer knowledge and ability to use Word and Excel.
Working knowledge of room setup types and capacities in relation to event type.
Interpersonal and sales-related skills.

Nice To Haves

Experience with a point-of-sale system is strongly preferred.

Responsibilities

Assist with training, scheduling, and coaching associates.
Support the Director of Banquets in daily banquet and catering operations and help lead a guest-service-focused team.
Monitor guest service during meetings, conferences, breaks, and dining experiences, taking action to achieve service goals and guest satisfaction.
Demonstrate banquet and catering standards and implement measurable plans to improve service levels.
Collaborate with the banquet chef to improve food expediting for breakfast, lunch, and dinner.
Visit every meeting space at least once during each event experience.
Uphold food safety, food handling, and sanitation requirements.
Ensure food and products are consistently presented and served according to restaurant and serving standards.
Work toward sales, service, quality, facility appearance, sanitation, and cleanliness objectives through employee training and a positive working environment.
Control cash and receipts in accordance with banquet cash-handling and reconciliation procedures.
Fill in where needed to maintain guest-service standards and efficient operations.
Develop staff and follow up on opening and closing checklists.
Prepare required paperwork, forms, reports, and schedules in an organized and timely manner.
Plan beverage ordering and serving inventory processes; maintain beverage inventory and prevent pilferage and waste.
Maintain accuracy in billing and cash transactions.
Keep front-of-house and back-of-house areas clean and organized according to department standards.
Communicate operational information to associates in a timely manner.