Banquet & F&B Operations Supervisor

Omni Hotels & Resorts; Fort Worth (TX); On-site; USD 42,000 - 56,000; Full time

Job summary

Omni Fort Worth Hotel is seeking a Banquet Supervisor to support the culinary team at Trinity Food & Beverage in the Fort Worth Convention Center. You will collaborate with F&B management to create schedules, execute orders, and ensure a high-quality guest experience in a premier hotel setting.

The role requires the ability to work outdoors, stand for long hours, and maintain rigorous food-prep standards, with English communication across vendors and staff.

Qualifications

• Must be able to work outdoors for extended periods.
• Must have a flexible schedule including weekends and holidays.
• Must be able to stand for extended periods.
• Ability to communicate in English with vendors, co-workers, and management.
• Ability to read and comprehend detailed instructions, short correspondence, and memos.

Responsibilities

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedule according to workloads and occupancy.
• Orders and receives ingredients and culinary supplies.
• Maintains cleanliness of all food prep and production areas.
• Conducts a month-end inventory of all products.
• Ensures work areas are set no less than 15 minutes prior to service.
• Assists in controlling food cost.
• Assists in producing and plating plates.
• Prepares and properly stores food items for advanced production.
• Reports any maintenance or security problems to the appropriate department promptly.

Skills

Outdoor work

Flexible schedule

Stand for long periods

English communication

Inventory management

Food production supervision

Self-motivation

Job description

Omni Fort Worth Hotel is seeking a Banquet Supervisor to support the culinary team at Trinity Food & Beverage in the Fort Worth Convention Center. You will collaborate with F&B management to create schedules, execute orders, and ensure a high-quality guest experience in a premier hotel setting.

The role requires the ability to work outdoors, stand for long hours, and maintain rigorous food-prep standards, with English communication across vendors and staff.