Banquet 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

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.
• Keep front of the house and back of the house areas cleaned and organized as per department standards.
• Communicate operational information to associates in a timely manner.

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.