Banquet Supervisor

White Lodging; Indianapolis (IN); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical, Dental, and Vision

Life Insurance

401(k)

Vacation and PTO

Tuition Reimbursement

Complimentary rooms and discounts

Job summary

White Lodging in Indianapolis is seeking a Banquet Supervisor to assist the Banquet Manager in owning events from planning through execution and teardown. This role serves as an unofficial hourly assistant manager, coordinating teams and ensuring flawless service.

You will enforce standards, manage scheduling and payroll basics, and lead staff with coaching. Prior banquet supervision and strong communication are essential; a 19+ age and hospitality experience are preferred.

Qualifications

• 3+ years of previous banquet experience
• Experience in four-diamond property preferred
• Ability to lead a team and provide coaching
• Strong English communication skills and guest service oriented

Responsibilities

• Take ownership of an event from planning to tear down
• Exercise stewardship to ensure operational excellence
• Enforce hotel and departmental standards and procedures
• Write or update standards and procedures for the department
• Maintain organized, clean work area and effective communication
• Lead and coach staff, ensuring proper signages and information flow
• Maintain knowledge of forecasting, scheduling, and payroll procedures
• Coordinate with catering and hotel departments to ensure seamless service

Skills

Leadership

Event planning

Communication

Office skills

Tools

Microsoft Office

Job description

Description

Summary:
This is a highly visible and key supervisory role responsible for assisting the Banquet Manager in the successful ownership and operational execution of Banquet and Meeting functions and duties. The Banquet Supervisor serves as an unofficial hourly paid assistant manager to the Banquet Manager.

Responsibilities

• To take complete ownership and accountability of an event from the planning and preparation phases, through to the successful execution and tear down of the event and on to the post-con stages.
• To take an ownership, “stewardship” position within the department and hotel to ensure operational excellence.
• To know, comply with, and enforce all hotel and departmental standards, policies and procedures.
• To assist in the writing of additional standards, policies and procedures for the department.
• To keep the entire department clean & organized at all times.
• To promote and support effective departmental and hotel communication through the use of phones, voice-mail, radios, copiers, written correspondence and verbal communication.
• To promote, and maintain effective, confidential, secure record keeping, as well as associate and guest info.
• Maintain complete knowledge of proper forecasting and scheduling as well as complete, accurate and timely payroll procedures.
• Maintain complete working knowledge of : CI and accounts receivable systems and procedures; scheduled in-house group names and information; order of service and traffic flow in an event area; correct use and maintenance of equipment; all departmental standards and service procedures; prices of specified selections of cash functions.
• Prepare consumption forms in advance for all necessary event orders to ensure accurate billing.
• Attends, participates or leads all meetings as prescribed by the Banquet Manager.
• Maintains accurate, up to date information on the Event Orders.
• Assist in the completion of “BEO Packets”, time change notification of staff, making of all necessary copies and posting all necessary sheets or communications.
• Assists in the copying, posting and distributing of “Dailies.”
• Maintains complete and accurate information in the accordion file according to standards.
• Ensure all buffet and product signs are created for all events.
• Delegates specific primary duties and side duties to respective staff members and follows up with coaching, praise or guidance.
• Stays abreast of current trends in order to provide the most up to date products and services.

Other information

SKILLS

• Minimum of 19 years of age to serve alcoholic beverages
• Knowledge of various food-service styles (plated, buffet, French, Russian, Table-Side, Butler Service)
• Solid Microsoft Office applications, administrative, math, accounting, and supervisory skills required. Previous supervisory experience preferred.
• Ability to satisfactorily communicate in English with Guests, Management, Staff and co-workers to their understanding
• Ability to provide legible, written communication
• Knowledge of effective office organizational practices
• Ability to maintain strict confidentiality

EDUCATION/EXPERIENCE

• Previous Service/leadership experience needed
• 3 or more years of previous banquet experience, preferably in a four-diamond property.

FULL TIME BENEFIT OVERVIEW

• Medical, Dental, and Vision
• Life Insurance
• Employee Assistance Program (EAP)
• 401(k)
• Vacation and Paid Time Off (PTO)
• Tuition Reimbursement
• Complimentary and Discounted Rooms