Banquet Supervisor

Overview The Banquet Manager is responsible for overseeing the successful execution of all banquet and special events, ensuring exceptional guest experiences through outstanding service, efficient operations, and strong team leadership. This role manages banquet staff, coordinates with culinary and event teams, and maintains the highest standards of hospitality, food safety, and operational excellence. Key Responsibilities Supervise and coordinate all aspects of banquet operations, including event setup, service execution, food presentation, and post-event breakdown to ensure seamless and timely event delivery. Lead, train, coach, and motivate banquet staff to provide exceptional guest service while maintaining high standards of professionalism, food handling, cleanliness, and safety. Oversee point-of-sale (POS) systems to ensure accurate order entry, billing, cash handling, and reconciliation procedures. Collaborate closely with the culinary team to ensure proper food production, presentation, timing, and adherence to guest dietary restrictions and special requests. Monitor daily banquet operations, anticipate and resolve service issues, and communicate effectively with staff and management to maintain efficient workflows. Ensure compliance with all food safety regulations, sanitation standards, company policies, and hospitality industry best practices. Foster a positive and productive work environment by supporting employee training, development, teamwork, accountability, and professional growth. Conduct pre-event meetings with banquet staff to review event details, service expectations, and assignments. Inspect banquet rooms before, during, and after events to ensure quality standards are met and facilities are maintained. Coordinate with sales, event planning, and other departments to ensure client expectations are exceeded. Assist with scheduling, staffing levels, inventory management, and labor cost control to support operational efficiency. Address guest concerns promptly and professionally, ensuring a high level of guest satisfaction. Qualifications Previous experience in banquet, restaurant, or hospitality management required. Strong leadership, communication, and organizational skills. Experience supervising and developing service staff. Working knowledge of POS systems and cash-handling procedures. Thorough understanding of food safety, sanitation regulations, and hospitality service standards. Ability to multitask and remain organized in a fast-paced, event-driven environment. Flexible schedule with the ability to work evenings, weekends, and holidays as business demands. Ability to stand and walk for extended periods and lift up to 40 pounds as needed. Pay: $16.00 - $22.00 per hour Benefits: 401(k) Employee discount Flexible schedule Health insurance Paid time off Work Location: In person