Banquet Operations Supervisor

HHM Hotels; Lampton (UT); On-site; USD 42,000 - 65,000; Full time

Job summary

HHM Hotels is seeking a Banquet Supervisor to oversee dining services and support the banquet and catering standards. You will guide a guest-service driven team, train staff, and ensure smooth operation during events.

You will coordinate with the banquet director, monitor service quality across meetings, and uphold food safety and cash handling policies while maintaining a clean, organized banquet area.

Qualifications

• High School or equivalent education required.
• Minimum two years’ supervisory experience in a restaurant or banquet setting.
• Food Handlers and Tips Certification within six months of employment.
• Experience with point of sale system strongly preferred.
• Basic computer knowledge with Word and Excel.
• Knowledge of room set-ups and event types.
• Interpersonal and sales-related skills.

Responsibilities

• Train, schedule, and coach associates.
• Assist Banquet director in daily operations of banquet & catering through developing a high energy, guest service focused team.
• Monitor guest service in meetings, conferences, breaks and dining experiences and act to meet service goals.
• Enforce banquet standards and improve service levels with measurable goals.
• Collaborate with banquet chef to improve food expediting for meals.
• Maintain presence by visiting every meeting space during events.
• Uphold food safety and sanitation requirements for health and safety.
• Ensure food and products are presented and served per standards.
• Achieve objectives in sales, service, cleanliness via training and a positive environment.
• Follow cash handling procedures and reconcile receipts per policies.

Skills

Supervision

Guest service

Staff training

Scheduling

Interpersonal skills

Cash handling

POS system

Food safety

Excel

Word

Education

High School diploma

Tools

POS system

Job description

HHM Hotels is seeking a Banquet Supervisor to oversee dining services and support the banquet and catering standards. You will guide a guest-service driven team, train staff, and ensure smooth operation during events.

You will coordinate with the banquet director, monitor service quality across meetings, and uphold food safety and cash handling policies while maintaining a clean, organized banquet area.