Banquet Supervisor

Renaissance Boulder Flatiron Hotel; Broomfield (CO); Presencial; USD 42.000 - 56.000; Tempo integral

Resumo da vaga

HHM Hospitality is seeking a Banquet Supervisor to oversee dining service operations, train and coach staff, and ensure service aligns with banquet standards. You will partner with the Banquet Director to maintain guest satisfaction and drive smooth event execution.

The role involves supervising, scheduling, inventory coordination, and collaborating with culinary teams to maintain quality and safety standards across breakfast, lunch, and dinner functions.

Qualificações

• Two years’ supervisory experience in a restaurant or banquet setting.
• Ability to obtain Food Handlers and Tips Certification within six months of employment.
• Experience with POS systems.
• Basic computer skills (Word/Excel).
• Knowledge of room set-ups and event types.
• Interpersonal and sales-related skills.

Responsabilidades

• Assist with training, scheduling, and coaching associates.
• Support Banquet director in daily operations and lead a guest-service focused team.
• Monitor guests service during meetings, conferences, breaks, and dining experiences to meet goals.
• Uphold banquet standards and improve service levels with measurable goals.
• Collaborate with banquet chef to improve food expediting for meals.
• Maintain presence by visiting meeting spaces during events.
• Ensure food safety, sanitation, and presentation standards are met.
• Support accurate billing and cash handling per policies.
• Plan beverage ordering and inventory accurately.
• Prepare required paperwork and reports in a timely manner.

Conhecimentos

Supervisory experience

Guest service focus

Sales skills

Interpersonal skills

Formação

High School or equivalent

Ferramentas

POS system

Word and Excel

Descrição da vaga

Overview

Opportunity: Banquet Supervisor

Supervise the operation for all dining services. Ensure that all activities are consistent with and support of the banquet & catering standards. Assist the Director of Banquets in aiding the staff to meet their job expectations.

Potential Career Path

Food and Beverage Manager – Banquet Director - Food and Beverage Director

Essential Job Functions

• Assist with training, scheduling, and coaching associates.
• Support Banquet director in daily operations of banquet & catering through developing a high energy, guest service focused team through leading employees in customer service and managing resources.
• Monitor guests service in meeting, conference, breaks and dining experience and take action to ensure service goals and satisfaction levels are attained.
• Support and demonstrate banquet & catering standards, ensuring that guest service is always in the forefront of the banquet operation and implementing plans to improve service levels with measurable goals and benchmarks.
• Collaborate with banquet chef to improve food expediting process for breakfast, lunch and dinner.
• Maintain a strong presence by visiting every meeting space at least once during the experience.
• Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and associates.
• Ensure that all food and products are consistently presented and served according to the restaurant’s and serving standards.
• Achieve company objectives in sales, service, and quality, appearance of facility, sanitation, and cleanliness through training of employees and by creating a positive and productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with banquet policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations are always meeting guest expectations.
• Continuously strives to develop staff and follow up opening & closing check lists.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Cohesive planning beverage ordering, serving inventory process.
• Maintain beverage inventory process, and avoid pilferage and waste.
• Always maintain accuracy of the billing and cash transaction process.

  Position Requirements

  • High School or equivalent education required.
  • Minimum of two years’ experience in supervisory role in a restaurant or banquet setting.
  • Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment.
  • Experience with point of sales system strongly preferred.
  • Basic computer knowledge with the ability to use Word and Excel.
  • Must have working knowledge of types of room set-ups, capacities to relation-type of event.
  • Must have interpersonal and sales-related skills.

  Work Environment and Context

  • Work schedule varies and may include working varied shifts, holidays and weekends.
  • Requires standing for extended periods, walking, pushing up to 198.5 pounds, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
  • On occasion, work in freezers (temperatures of -10°F) and kitchens (of 90°F) for one or more hours.

  What We Believe

  People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

  About Us

  HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.