Banquet Supervisor

HHM Hospitality; South Jordan (UT); On-site; USD 45,000 - 65,000; Full time

Job summary

HHM Hotels in South Jordan, Utah seeks a Banquet Supervisor to oversee all dining services, ensure alignment with banquet and catering standards, and assist the Director of Banquets in guiding staff to meet expectations.

The role emphasizes guest service, teamwork, food safety, inventory control and smooth operations across meetings and events, with opportunities for career growth toward Food and Beverage leadership.

Qualifications

• 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 relation-type of event.
• Must have interpersonal and sales-related skills.

Responsibilities

• Assist with training, scheduling, and coaching associates.
• Support banquet director in daily operations by developing a high-energy, guest-service oriented team.
• Monitor guests service in meetings, conferences, breaks and dining and ensure service goals are met.
• Support and demonstrate banquet and catering standards to improve service levels with measurable goals.
• Collaborate with banquet chef to improve food expediting process for breakfast, lunch and dinner.
• Maintain a strong presence by visiting every meeting space during the experience.
• Uphold food safety, food handling and sanitation requirements.
• Ensure that food and products are presented and served according to standards.
• Achieve objectives in sales, service, appearance, sanitation, and cleanliness through staff training.
• Control cash receipts by adhering to policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Develop staff and follow opening/closing checklists.
• Prepare paperwork, reports and schedules in an organized manner.
• Cohesive planning beverage ordering, serving inventory process.
• Maintain beverage inventory process, and avoid pilferage and waste.
• Maintain accuracy of billing and cash transactions.
• Keep front of the house and back of the house areas cleaned and organized.
• Communicate operational information to associates in a timely manner.

Skills

Supervisory experience

Customer service focus

Staff training

Communication skills

Interpersonal skills

Sales-related skills

Education

High School diploma or equivalent

Tools

POS system

Word

Excel

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.