Openings >> Banquet and Catering Supervisor
Banquet and Catering Supervisor
Summary
Title:Banquet and Catering Supervisor
ID:204
Department:Bridgeport Conference Center
Description
JOB DESCRIPTION
Position: Banquet Supervisor                                                                                                          
Reports To:  Catering Manager, Assistant Catering Manager, F/B Manager
FLSA: Non-Exempt                                                       
 
 

Banquet Supervisor – Dept: Food & Beverage Operations

JOB SUMMARY:  The Banquet Supervisor works hand-in-hand with the Catering Manager and the culinary department in the direction, supervision & service of all banquet-related functions for both on and off premise events.  This position will assume direct responsibility for servicing of banquet functions assigned.  This position will also play an active role in the training and development of banquet dining services staff.  This is a key position that shares the ownership and accountability of surpassing the guest expectations.
 
MINIMUM REQUIRED QUALIFICATIONS:
  • High School Diploma or equivalent
  • Minimum of 2 years of experience in a service industry environment
  • Ability to multi-task and prioritize
  • Ability to work independently, while also being a strong “team player”
  • Strong organizational, process-oriented, time management and logical thinking skills
  • Strong judgment and analytical skills
  • Detail oriented
  • Proficient written and verbal communications
ADDITIONAL DESIRED QUALIFICATIONS:
  • Service or Alcohol Service Certifications
POST HIRE REQUIREMENTS (to be completed in the first 90 days):
  • New hire orientation
  • Harassment awareness
  • Occupational Injury/Illness, Accident/Incident Reporting
  • Drug & Substance abuse
  • Fire & Safety Prevention
  • Emergency Evacuation
  • Hazardous Communication (Right-to-Know)

























The duties of this position are typically performed under minimal supervision.
Must be physically able to perform the Essential Functions of this role with or without reasonable accommodations.  This position supervises banquet staff.
PRINCIPAL DUTIES & RESPONSIBILITIES (Essential Functions):
  1. Provide outstanding service to our conference and off-premise catered events on a consistent basis.
  2. Assist with scheduling of all service staff.
  3. Conduct pre-shift meetings with staff; inspect and ensure all are knowledgeable of events and expectations.
  4. Oversee the servicing of all wine and liquor service.
  5. Assist in the creation of liquor, wine and bar supply requisitions for the week’s functions.
  6. Assist in the creation of weekly linen requisitions.
  7. Ensure that all meeting rooms and public space are set to specifications and in clean, safe working order at all times.
  8. Ensure adequate quantities of China, glass and silver are clean and available for each function.
  9. Work closely with Chef on the servicing and communication of any changes to the food service relative to specific banquet functions.
  10. Meet, greet and assume responsibility for meeting planner contact coordination while working those specific functions.
PRINCIPAL DUTIES & RESPONSIBILITIES (Essential Functions) continued:
  1. Attend daily banquet event order meetings to review events.
  2. Handle any guest complaints should they arise, in a sound and effective manner.
  3. Lead and supervise all banquet staff under your direction during your shift.
  4. When necessary counsel service staff on any shortcomings and offer praise when applicable at every opportunity.
  5. Promptly report any employee situations that may have an adverse effect on the integrity of the operation to the Catering Manager.
  6. Complete closing checklist for banquet room dining at the end of each shift.
  7. Ensure proper cash control and accounting practices are maintained at all cash receiving control points.
  8. Follow up on billing requirements specific to funcitons at functions end.
  9. Complete manager’s daily log book entry at the close of each shift to ensure proper communication protocols are being followed.
  10. Ensure transition from one shift to the next takes place effectively and consistently.
  11. Keep copious notes of any happenings important and share with co-managers and supervisors.
  12. Create an environment that promotes quality and teamwork while supporting the mission and interests of the Bridgeport Conference Center and Charles Pointe Hospitality.
  13. Make sound judgement calls and decisions based on the principles of the Bridgeport Conference Center and Charles Pointe Hospitality.
  14. All other duties as assigned by the Catering Manager and/or the Food & Beverage Manager.
  15. As the scope of our business changes, so may the responsibilities of this position.
  16. Adhere to all prescribed safety practices and procedures.
 
PHYSICAL DEMANDS: 
1.         Moderate amount of time spent exerting force up to 25 pounds and over 25 pounds without assistance.
2.         Physical demands with activity or condition existing almost continuously include: carrying, grasping, lifting/lowering, reaching, standing and walking.
2.         Physical demands with activity or condition existing a considerable amount of time include: hearing.
3.         Physical demands with activity or condition existing a moderate amount of time include:  balancing, crouching and stooping.
4.         Physical demands with activity or condition existing occasionally include:  climbing (ramps, stairs), and typing/keyboarding.
 
WORKING CONDITIONS:
Location:
1.         Almost continuous work in the facility area
2.         Occasional work in the office area
3.         Occasional work at offsite event locations
Environment:
1.         Almost continuous exposure to fluorescent lighting
2.         Occasional exposure to outdoor-related weather and temperatures, and computer equipment
Hazards:
1.         None identified
Other:
1.         Frequent amounts of overtime
2.         Occasionally attend meetings before/after normal work hours
 
MATERIALS USED:
  1. Considerable use of banquet and set up equipment
  2. Occasional use of plastics and office supplies
TOOLS AND EQUIPMENT USED:
  1. Desktop computers and office equipment
  2. Conventional hand tools
  3. Banquet and set up equipment
 
VALUES & ATTTRIBUTES:
  1. Dedicated: Must be both dependable and accountable for actions. Consistently demonstrates reliability to customers and co-workers.
  2. Responsible:  Maintains a work ethic that turns good service into great service in order to exceed customer expectations.
  3. Knowledgeable:  Has a willingness to learn. Works with attention to details, attempting to anticipate customer needs. Stays informed in order to make intelligent decisions.
  4. Consistent: Possesses a sincere desire to please, and an ability to follow service guidelines in order to provide each customer a positive experience. Demonstrates creativity in order to contribute to enhancements throughout the organization.
  5. Communicator: Uses the open door approach. Takes time to speak with customers, speaking clearly and using active-listening. Follows up when necessary and recognizes communication is the foundation for great service.
  6. Team Member: Has the ability to work both independently and with others. Receptive to change and compromise. Looks for appropriate solutions and works together to handle challenges in an attentive manner.
  7. Honest: Takes pride in work and works as if having personal ownership of each task, and a personal tie to each customer. Maintains the highest level of truthfulness.
  8. Motivated:  Enjoys people and work. Treats customers and co-workers with respect, and helps to create a respectful, fun environment.
  9. Appearance:  Takes pride in his/her appearance. Maintains the appropriate presentation at all times.
 
An Equal Opportunity Employer:  We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.  EOE
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