Supervisor, Banquet Events

OLD EDWARDS HOSPITALITY GROUP LLC; Highlands (NC); On-site; USD 40,000 - 65,000; Full time

Job summary

The Supervisor, Banquet Events at OLD EDWARDS HOSPITALITY GROUP LLC supports the Banquet Manager in overseeing banquet operations, including set-up, food presentation, service, and breakdown. This role emphasizes detail, quality and customer service in all events.

You will supervise banquet staff, maintain equipment and inventory, coordinate with Sales and Chef teams, handle guest requests, and ensure safety and cleanliness across venues. Flexibility for nights, weekends and holidays is required.

Qualifications

• A degree in hospitality or business management is an asset but not required.
• Previous experience in and knowledge of food and beverage operations is required.
• Excellent communication and guest relation skills in English.
• Ability to work well with a large group in a team environment.
• Ability to work flexible schedules including nights, days, weekends and holidays.

Responsibilities

• Oversee banquet functions in collaboration with the Banquet Manager, including set-up, service, and break-down.
• Maintain venues, resources, and pars; manage inventory and equipment.
• Train and supervise banquet staff; ensure adherence to standards and safety policies.
• Coordinate with Sales Department to meet client needs and event requirements.
• Prepare closing reports and communicate outcomes to management.
• Ensure buffet and service tables are properly set, clean, and attractive.
• Provide quick service for last-minute changes and resolve guest issues promptly.

Skills

Customer service

Team supervision

Communication skills

English fluency

Hospitality experience

Education

Hospitality management degree preferred

Job description

The Supervisor, Banquet Events assists the Banquet Manager in overseeing certain aspects of a banquet or event, including set-up, food presentation, service, and breaking down while focusing on detail, quality and customer service. The banquet captain is responsible for maintaining venues, banquet resources and pars. The Supervisor is also responsible for supervising banquet staff including on-site training and enforcing proper standards and procedures. The Supervisor, Banquet Events will report to the Banquet Manager.ResponsibilitiesAchievement of maximum profitability and over-all success by controlling costs and quality of serviceControl of banquet china, cutlery, glassware, linen and equipmentExecution of annual/quarterly inventory projects to ensure proper distribution and maintaining of parsMaintain records for equipment inventories, monthly breakage reports, alcohol inventories etcFollow company and department safety and security policies and procedures to ensure a clean, safe, and secure environmentMaintaining the Hotel Bar control policies, in accordance with State lawsFollow-up each function by completing a Closing Report and submit to the Banquet Manager and Sales DepartmentSupervises the general housekeeping of the Function halls, public washrooms, kitchen, storage areas, entrance areas, etcInspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractiveEnsures proper setting of buffet tables and other food service tablesLiaise on an on-going basis with the Sales Department and Banquet Manager to ensure all client needs and requirements will be metEnsures all functions are set and staff is prepared and organizedWork with the Chef to ensure all arrangements and details are deliveredProvide quick service for last minute changesHandle guest issues & requests in a timely and effective mannerEnsure that hourly employees are trained on company and department policies, standards, job roles, responsibilities, and technical and service aspects of the jobCollaborate with management to develop and carry-out ideas and procedures, and set goals to continuously improve department performance around guest and employee satisfactionEffective communication skills including proper email etiquette, relaying of information in a timely manner, positive and productive interdepartmental relations, and the handling of confidential and sensitive informationA degree in hospitality or business management is an asset but not requiredPrevious experience in and knowledge of food and beverage operations is requiredExcellent communication and guest relation skills in EnglishThe ability to work well with a large group of people in a team environmentMust be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory resultsMust be effective at listening to, understanding and clarifying concerns and issues raised by team members and guestsAbility to work a flexible schedule including nights, days, weekends and holidaysEssential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more. The employee must have normal vision (corrected), hearing and verbal communicationDuties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud musicThis Job Description reflects management’s assessment of essential functions; however, it does not prescribe nor restrict the tasks that may be assigned