Banquet Supervisor

The Banquet Supervisor & Captain is responsible for overseeing the setup, execution, and breakdown of Wedding and Corporate events at The Stanley Park Pavilion. They ensure that all events run smoothly, maintaining a high standard of service, organization, and guest satisfaction. The Banquet Supervisor & Captain leads the banquet team, ensuring that all tasks are completed, service expectations are met, and guests receive an outstanding experience.

Additionally, the Banquet Supervisor collaborates with the Stanley Park Pavilion Leadership Team to evaluate and enhance the overall quality of banquet services. They provide leadership and motivation, upholding the company’s core values, principles, and vision.

Essential Duties and Responsibilities

Banquet Operations & Service

1. Supervise and coordinate the setup, execution, and breakdown of all banquet functions, ensuring seamless event execution.
2. Work closely with event planners, culinary staff, and other departments to ensure all banquet details are executed as planned.
3. Ensure that banquet areas, service stations, and storage spaces are clean, organized, and properly stocked before, during, and after events.
4. Ensure all banquet staff adhere to food safety and hygiene guidelines, following company standards for handling, preparation, and presentation.
5. Monitor guest needs during events, promptly addressing any issues or special requests to ensure a high level of satisfaction.
6. Oversee banquet team members to ensure efficient and timely service of food and beverages.
7. Manage guest seating arrangements and room setup to optimize event flow and service efficiency.
8. Conduct pre-event meetings with banquet staff to communicate event details, service expectations, and assigned duties.
9. Maintain a strong presence on the banquet floor, assisting and directing staff as needed.
10. Ensure all banquet closing procedures are completed, including inventory checks, proper storage of equipment, and final venue inspections.

Leadership & Team Management

1. Train, mentor, and supervise banquet staff, ensuring they understand service standards, procedures, and expectations.
2. Lead by example, fostering a positive and professional team environment.
3. Actively participate in coaching and performance management of banquet staff.
4. Assign and oversee banquet team tasks, ensuring responsibilities are executed effectively and efficiently.
5. Encourage teamwork and maintain a high level of staff engagement and morale.
6. Communicate effectively with the Operations Manager, Sales Managers, Event Coordinators, and other department leads.
7. Uphold professional conduct and appearance standards for all banquet staff.

General Operations, Sales & Profitability

1. Ensure all scheduled shifts are covered and that appropriate staffing levels are maintained for each event.
2. Assist in managing banquet inventory, including linens, glassware, and serving equipment, ensuring proper stock levels.
3. Assist in reconciling sales transactions as needed.
4. Ensure proper handling and storage of banquet supplies to minimize waste and reduce costs.
5. Collaborate with the Leadership Team to implement strategies for enhancing banquet sales and guest experience.

Safety & Compliance Responsibilities

1. Ensure all banquet operations adhere to health and safety regulations, including food handling, sanitation, and emergency protocols.
2. Ensure team members follow workplace safety policies and procedures.
3. Conduct safety checks to identify and address potential hazards in banquet areas.
4. Ensure alcoholic beverages are served responsibly and in compliance with liquor licensing regulations.
5. Report any workplace injuries, equipment malfunctions, or safety concerns to management immediately.

Qualifications & Requirements

1. 1 to 2 years of supervisory experience in banquet or event food service operations.
2. Experience working in a fast-paced hospitality or food & beverage environment.
3. Knowledge of banquet setup, event execution, and service etiquette.
4. Food Safe Level 1 certification an asset (or willingness to obtain).
5. Serving It Right certification.
6. Strong leadership and communication skills, with the ability to motivate and guide a team.
7. Ability to handle high-pressure situations and adapt to last-minute event changes.
8. POS experience or previous knowledge of Profitek is an asset.

Working Conditions & Considerations

1. Ability to work a variety of shifts, including evenings, weekends, and holidays, based on event schedules.
2. Late nights until 1am. (2am and 3am on occasion) to meet the needs of the business.
3. Required to stand for extended periods and move throughout banquet spaces during events.
4. Occasionally required to lift and carry up to 30 lbs.
5. Occasionally required to climb step stools or ladders to access banquet supplies.
6. Work in a variety of indoor and outdoor settings, with exposure to changing weather conditions.