Banquet Supervisor

Renaissance Boulder Flatiron Hotel•Broomfield, CO

11d

About The Position

The Banquet Supervisor supervises dining services and ensures banquet and catering activities support established standards. The role assists the Director of Banquets with daily operations and helps associates meet job expectations by developing a high-energy, guest-service-focused team. The supervisor monitors service across meetings, conferences, breaks, and dining events; supports service improvements; and collaborates with the banquet chef to improve food expediting. The position also oversees beverage inventory, cash handling, billing accuracy, sanitation, facility presentation, staff development, and operational communication.

Requirements

High school education or equivalent.
At least two years of experience in a supervisory role in a restaurant or banquet setting.
Possess or be able to obtain Food Handlers and Tips Certification within six months of employment commencement.
Basic computer knowledge, including the ability to use Word and Excel.
Working knowledge of room setup types and capacities in relation to event types.
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 by leading employees, developing a guest-service-focused team, and managing resources.
Monitor guest service during meetings, conferences, breaks, and dining experiences, taking action to meet service goals and satisfaction levels.
Demonstrate and uphold banquet and catering standards, and implement service-improvement plans with measurable goals and benchmarks.
Collaborate with the banquet chef to improve food expediting for breakfast, lunch, and dinner.
Visit every meeting space at least once during the guest experience.
Uphold food safety, food handling, and sanitation requirements.
Ensure food and products are consistently presented and served according to applicable standards.
Work toward company objectives for sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and a positive work environment.
Control cash and other 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.