TITLE : Banquet Supervisor

DEPARTMENT : Food & Beverage

Scope:

Responsibilities to train, schedule and manage banquet personnel in set up, execution of banquets and cleanup, soliciting banquet business, maintain inventory and provide superior customer service excellence.

Primary Responsibilities:

Ø Understands and abides by company policies and procedures; can effectively communicate them.

Ø Participates in interviews trains, coaches, and is a working supervisor with banquet staff and porters. Reporting disciplinary action to F&B Manager as needed. Provides banquet staff information of each function sheet to enable them to gain a thorough understanding of the clients’ expectations prior to the event.

o Works with Food and Beverage Manager to update training procedures

Ø Supervise and assist staff in a positive environment to ensure customer service excellence. Assists with training the I CARE Progam and promotes the I CARE attitude.

Ø Maintains inventory of all china, cutlery and glassware while lowering breakage. Communicates rental requirements to F&B Manager in advance of function prior to renting.

Ø Has an understanding of all banquet bar wines, liquors, beers and prices.

Ø Issues liquor for cash and host bars as ordered, takes inventory and completes banquet bill at end of function ensuring bartender sales are accurate.

Ø Schedule all banquet staff and maintain payroll – keeping labour cost minimal, while maintaining excellent customer service.

Ø Schedule all porter staff and maintain payroll – keeping labour cost minimal, while maintaining excellent customer service.

Ø Inspects each function room prior to scheduled event to check whether room setup, menu, and schedule of events conforms to the function sheet.

o Rooms to be completely set ½ hour prior to arrival time

o Tables set according to menu needs

o Atmosphere is perfect and monitored throughout evening – lighting & temperature

Ø Prepares and presents accurate banquet bill to the client at the completion of the event unless direct billing is set up.

Ø Meets and liases with client/convenor at the onset, throughout, and at the completion of the event to ensure that the customer expectations are met or exceeded.

Ø Continually directs and assists banquet staff during the entire event to ensure that all details are carried out according to the client’s specifications.

Ø Provides communication between convenor and Chef to make sure execution of banquet is on schedule and details are relayed.

Ø Supervises cleanup and breakdown of function after its completion; accounts of all equipment and supplies; and ensures its return to storage area.

Ø Ensures monthly inventories are taken of china, cutlery, glassware and takes precautions to control breakage.

Ø Attends weekly Communications and Food and Beverage Meetings or sends a suitable replacement.

Ø Assists F&B Mgr in planning process and execution of all hotel events.

o Mother’s Day, Easter, New Year’s Eve, Staff Events, ICARE Training, etc.

Ø Responds quickly to guest inquiries in friendly and efficient manner.

Ø Keep storage areas clean and orderly. Everything has a place and everything in its place.

Ø Is familiar with Best Western’s meeting room standards for setups and deliveries to ensure customer satisfaction.

Ø Can assist and arrange meeting room deliveries in a timely manner based on the contract.

Ø Is familiar with the hotel layout and can accurately access all relevant areas.

Ø The incumbent must apply and be eligible for membership within the UFCW Local 1006A

Ø Other duties as assigned by F&B Manager or General Manager

Qualifications:

Education:

Post secondary education or related experience.

Two years experience in a supervisory position

Smart Serve Certification

Skills:

Strong written and oral communication skills

Strong interpersonal and decision making skills

Strong organization skills, with attention to detail

Team player yet capable of working on own

Working Conditions:

Will be required to work afternoons, nights, days, weekends and holidays.

Will be required to work in fast paced, stressful environment.

Uniform:

Black pressed dress pants or skirt, black suit jacket, dress shirt/blouse or uniform shirt, solid black non-slip oil resistant shoes

Organizational Structure:

Reports to:Food and Beverage Manager
Supervises: Banquet Bartenders

Job Types: Full-time, Permanent

Salary: $16.30 per hour

Benefits:

• Dental care
• Extended health care
• RRSP match
• Vision care

Flexible Language Requirement:

• French not required

Schedule:

• 8 hour shift

Supplemental pay types:

• Tips

Ability to commute/relocate:

• Brantford, ON: reliably commute or plan to relocate before starting work (required)

Experience:

• Supervising: 2 years (preferred)

Licence/Certification:

• Smart Serve (preferred)
• Food Handler Certification (preferred)

Work Location: In person

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