Banquet Supervisor

About the role

The Banquet Supervisor will oversee all dining services, ensuring banquet and catering standards are met while supporting the Director of Banquets and leading a high‑energy, guest‑focused team.

Key responsibilities

• Assist with training, scheduling, and coaching associates.
• Support daily banquet and catering operations, monitor guest service during meetings, conferences, and breaks, and take corrective action as needed.
• Collaborate with the banquet chef to improve food expediting for all meals.
• Maintain strong presence in meeting spaces, uphold food safety and sanitation standards, and ensure consistent presentation of food and products.
• Control cash handling, billing accuracy, and beverage inventory while preventing waste and pilferage.
• Prepare paperwork, reports, and schedules promptly and keep both front‑of‑house and back‑of‑house areas organized.

Required profile

• High school diploma or equivalent.
• Minimum two years supervisory experience in a restaurant or banquet setting.
• Ability to obtain Food Handlers and Tips Certification within six months.
• Willingness to work varied shifts, holidays, and weekends with physical demands including lifting and standing for extended periods.

Required skills

• Experience with point‑of‑sale (POS) systems.
• Basic computer proficiency, including Microsoft Word and Excel.