Senior Banquet Supervisor – Onsite Event Leader

Sodexo; Indianapolis (IN); On-site; USD 30,000 - 34,000; Full time

Benefits offered by this job

Shift meals

Tuition reimbursement

401k plan

Paid time off

Job summary

Sodexo is seeking a Banquet Supervisor in Indianapolis at the Indiana Convention Center. The role oversees banquet operations, supervises captains and servers, and ensures events meet BEOs and client expectations. Full-time position with a focus on safety, staffing, and service quality.

You will manage setup, service, and breakdown across events of various sizes, including receptions, buffets, and plated meals, while maintaining sanitation and guest satisfaction.

Qualifications

• 2–4 years of banquet/catering or food & beverage service experience.
• Prior supervisory or leadership experience in banquet or event operations.
• Must meet minimum age requirements to serve alcohol.
• Working knowledge of POS systems and event service processes.
• TIPS or TEAM alcohol training or equivalent; food handler cert may be required.

Responsibilities

• Monitor event setup, service execution, and breakdown for consistency and quality.
• Lead banquet staff to ensure service standards and client satisfaction.
• Ensure events follow BEOs and client expectations with safety in mind.
• Oversee staffing, on-site issue resolution, and guest experience.
• Support preparation, setup, service, breakdown, and cleanup across accounts.

Skills

Banquet experience

Supervisory experience

POS systems

Alcohol service knowledge

Safety/compliance

Education

High School diploma

GED

Tools

Point of Sale (POS) systems

Job description

Sodexo is seeking a Banquet Supervisor in Indianapolis at the Indiana Convention Center. The role oversees banquet operations, supervises captains and servers, and ensures events meet BEOs and client expectations. Full-time position with a focus on safety, staffing, and service quality.

You will manage setup, service, and breakdown across events of various sizes, including receptions, buffets, and plated meals, while maintaining sanitation and guest satisfaction.