Banquets Supervisor

Bluejack National • Montgomery, TX

4d • Onsite

About The Position

The Banquets Supervisor oversees daily banquet operations to ensure exceptional service and successful event execution. This role involves supervising banquet captains, servers, bartenders, and support staff, and assisting with scheduling, staffing levels, and labor management based on event needs. The supervisor will review banquet event orders, coordinate operational details with culinary, sales, and event planning teams, and ensure event setups and service execution meet company standards and client expectations. Key responsibilities include monitoring service, training and coaching team members, enforcing company policies, assisting with inventory control, participating in staff management, resolving guest concerns, preparing reports, and supporting department leadership in achieving goals. Additional duties may be requested by Bluejack leadership.

Requirements

• High school diploma or equivalent required
• Minimum 3–5 years of banquet or food and beverage experience
• Minimum 1–2 years of supervisory or leadership experience in hospitality
• Strong understanding of banquet operations, event execution, and service standards
• Proven leadership, coaching, and team development skills
• Excellent organizational and problem-solving abilities
• Ability to work flexible hours, including evenings, weekends, and holidays
• Ability to stand for extended periods and lift up to 50 pounds
• Must possess a valid Texas Driver’s License and meet the driver safety policy requirements.

Nice To Haves

• Hospitality degree preferred but not required
• Proficiency with banquet/event management systems preferred

Responsibilities

• Oversee daily banquet operations to ensure exceptional service and successful event execution
• Supervise banquet captains, servers, bartenders, and support staff
• Assist with scheduling, staffing levels, and labor management based on event needs
• Review banquet event orders and coordinate operational details with culinary, sales, and event planning teams
• Ensure event setups and service execution meet company standards and client expectations
• Monitor service throughout events and proactively address operational or guest service issues
• Train, coach, and evaluate banquet team members to maintain high performance standards
• Enforce company policies, service standards, and health and safety regulations
• Assist with inventory control, supply ordering, and equipment maintenance oversight
• Participate in interviewing, onboarding, and performance management of banquet staff
• Resolve guest concerns professionally and escalate issues when necessary
• Prepare operational reports and communicate event outcomes to management
• Support department leadership in achieving financial, service, and operational goals
• Additional duties as requested by Bluejack leadership.

Benefits

• Soliciting gratuities from members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events and other forms of non-financial compensation.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED