Banquet Supervisor

Destination Geneva National seeks an experienced Banquet Supervisor to join our dedicated F&B team in delivering exceptional weddings, corporate events, and social celebrations. The Banquet Supervisor will oversee all aspects of banquet operations, ensuring the highest standards of service and guest satisfaction.

KEY RESPONSIBILITIES

• Collaborate with the Banquet Manager and event planners to ensure seamless execution of events, including weddings, corporate functions, and private parties.
• Supervise and train banquet staff, including servers, bartenders, and setup crew, to maintain a high level of professionalism and service excellence.
• Provide exceptional guest service by addressing and resolving any concerns or special requests promptly and effectively.
• Oversee the setup and breakdown of banquet rooms according to event specifications, ensuring all areas are impeccably clean and well-organized.
• Monitor food and beverage quality, presentation, and service to ensure compliance with resort standards and guest expectations.
• Maintain inventory of banquet supplies, including linens, tableware, and equipment, and coordinate with the Banquet Manager to order additional supplies as needed.
• Ensure compliance with health and safety regulations, including food safety, sanitation, and liquor laws.
• Assist in managing banquet budgets, including labor costs and expense control, while maximizing revenue opportunities.
• Serve as communication liaison between kitchen staff, event planners, and other departments to ensure efficient communication and coordination.
• Prepare and submit reports on event outcomes, staff performance, and any operational issues to the Banquet Manager.
• Submit schedule in Dayforce software.

QUALIFICATIONS

• Minimum of 3-5 years of experience in banquet or food and beverage service, with at least 1-2 years in a supervisory role at an upscale or luxury property.
• High school diploma or equivalent required; a degree in hospitality management or a related field is a plus.
• Strong leadership, communication, and organizational skills. Ability to manage multiple tasks and work under pressure in a fast-paced environment.
• In-depth knowledge of food and beverage operations, event planning, and service standards. Familiarity with health and safety regulations.
• Professional appearance and demeanor, excellent customer service skills, attention to detail, and a proactive approach to problem-solving.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.

PHYSICAL REQUIREMENTS

• Ability to lift, carry, and move up to 50 pounds regularly. This includes setting up and breaking down tables, chairs, and other banquet furniture.
• Must be able to stand and walk for extended periods.
• Frequent bending, stooping, and reaching are required.
• Good manual dexterity.
• Ability to push and pull carts loaded with banquet supplies.
• Occasionally may need to climb ladders or stairs to reach equipment or set up decorations.
• Must have the visual acuity to inspect setup quality, read event orders, and monitor service standards.
• Ability to work in various environmental conditions, including outdoor settings for events, and varying indoor temperatures.