PM Restaurant & Banquet Supervisor

Reports to:  Food and Beverage Manager

Job purpose

To directly supervise banquet functions in order to assure guest satisfaction through proper food and beverage service and presentation.  

Responsibilities

• Work with the Catering Manager, Executive Chef, and others to coordinate personnel requirements for function/event.

• Develop detailed plans for each function/event to ensure that all departments are involved as necessary.

• Serve as the liaison between the banquet service team and restaurant members and other team members as necessary.

• Follow, with detail, all diagrams, table set-up and room set-up for function/event.

• Hold pre-function meeting with serves to ensure smooth, efficient service; assigns server stations and coordinates the timing of the courses.

• Ensure that all banquet staff are well-groomed and in proper uniform to include name tags.

• Assure proper inventory of all banquet service equipment and supplies to meet required function/event needs.

• Act as head waiter at special, upscale functions/events.

• Handle guest complaints.

• Assure that all functions/events are properly staffed in accordance with the approved banquet staffing schedule.

• Assure the neatness, cleanliness, and safety of all banquet and restaurant areas.

• Ensure that banquet service staff are visible in the function/event area at all times and in the restaurant.

• Attend all department meetings as scheduled and be prepared to discuss possible improvements.

• Ensure that banquet service staff are professional in their demeanor at all times and not chewing gum, leaning on tables or equipment, etc.

• Ensure that all appropriate charges are billed correctly to each function/event and forwarded to the accounting department for billing.

• Ensure that banquet function/event closing procedures/checklists are followed.

• Make recommendations for the replacement and upgrading of banquet service equipment.

• Oversees the restaurant, bartenders, etc. Responsible for beverage inventory, restaurant inventory, etc.

Guest Relations

• Is proactive and demonstrates a sense of urgency when dealing with guest concerns.

• Is readily available and approachable to all guests.

• Interact with guests on a frequent basis to obtain feedback about their experience.

• Anticipate the needs of large groups or high profile guests in order to deliver flawless service.

• Is visible in the function area at all times during the function.

Team Interaction

• Encourage and build mutual respect and cooperation among team members.

• Nurture an environment that encourages empowerment, motivation, teamwork and a passion for providing excellent service.

• Communicate effectively with all property team members.

• Respond in a timely manner to all members of the Management Team.

• Is professional and courteous towards team members at all times.

Company/Brand Policies & Procedures

• Ensure that all brand standards are adhered to and that the brand culture is promoted within the department.

• Adhere to safety policies and procedures to ensure a safe working environment for all team members.

• Ensure that team members are properly trained and are performing to meet company/brand standards.

Qualifications

• High School diploma or equivalent.

• Must have at least two years prior banquet service experience in similar size property.

• Able to professionally handle guest complaints.

• Ability to lift up to 30 pounds.

• Ability to stand for long periods of time.

• Able to work effectively and efficiently with all departments.

• Willing to work flexible hours to include weekends, holidays and late nights.

• Maintain a professional appearance at all times.

• Able to multitask and work in a fast paced environment.

• MUST have a passion for providing “excellent” customer service experience.

*And any other job function deemed appropriate by management*

Supplemental pay

• Tips