Banquet Supervisor

Job description

•  Review information related to events, including floor plans, menus, schedules, and operational guidelines.
• Participate in the preparation, setup, and inspection of banquet rooms before guests arrive.
• Ensure that rooms meet established standards and the specific requirements of each event.
• Assign certain tasks to team members according to the maître d’hôtel’s instructions.
• Support and guide servers during setup and service.
• Provide clear direction and follow up with team members when necessary.
• Ensure compliance with service standards, procedures, and hotel policies.
• Actively participate in the service of meals, cocktails, coffee breaks, buffets, and beverages.
• Monitor the progress of service and intervene promptly when adjustments are required.
• Anticipate the needs of guests and team members to promote efficient and seamless service.
• Respond to guest requests professionally and handle routine situations on the floor.
• Promptly refer any complaints, sensitive situations, or issues requiring management intervention to the maître d’hôtel.
• Maintain effective communication between the service team, maîtres d’hôtel, kitchen, dishwashing, and other departments.
• Ensure that allergies, dietary restrictions, and special requests are properly communicated and respected.
• Supervise room configuration changes and transitions between different events.
• Ensure proper clearing, organization, and cleaning of spaces at the end of events.
• Ensure the proper handling of equipment, glassware, dishes, and service supplies.
• Participate in the inventory control and storage of equipment used for events.
• Ensure compliance with hygiene, sanitation, occupational health, and safety standards.
• Ensure compliance with policies regarding the responsible service of alcoholic beverages.
• Report any unusual situation, breakage, shortage of supplies, or operational issue to the person responsible.
• Contribute to the onboarding and training of new employees when required.

• Perform any other related duties necessary for the proper operation of the Banquet Department.

  Supervisory Responsibilities

• The Banquet Supervisor acts as the point of reference on the floor, particularly when the maître d’hôtel is required to manage several aspects of the event simultaneously. In this capacity, the Supervisor is responsible for:
• Leading by example through their attitude, appearance, and quality of service.
• Ensuring that employees understand their tasks and responsibilities.
• Intervening when a procedure or service standard is not being followed.
• Supporting employees when they encounter difficulties.
• Maintaining an efficient pace of work within the team.
• Promoting a respectful and collaborative work environment.
• Communicating relevant information regarding the shift and event operations to the maître d’hôtel.
• Reporting any behaviours, errors, or issues requiring management follow-up.
   

Education

• Relevant experience in food service, hospitality, or banquet operations.
• Previous supervisory or team coordination experience considered a strong asset.
• Good knowledge of food service and banquet service standards.
• Good command of French.
• Ability to communicate in English with guests.
• Ability to use a computer and basic software tools to perform certain administrative and clerical tasks related to banquet operations.
• Availability according to operational needs, including days, evenings, weekends, and holidays.
• Ability to remain standing for several hours.
• Ability to carry trays, dishes, and service equipment.
• Ability to perform physical tasks related to room setup, breakdown, and equipment movement.

Necessary skills

• Positive leadership and ability to motivate a team.
• Excellent customer service skills.
• Strong communication skills.
• Ability to provide clear, professional, and respectful direction.
• Excellent judgment and ability to make decisions quickly.
• Strong ability to manage priorities.
• Ability to work effectively under pressure.
• Strong organizational skills and attention to detail.
• Ability to anticipate operational needs.
• Autonomy and strong sense of responsibility.
• Team-oriented approach and excellent collaboration with other departments.
• Punctuality, reliability, and attendance.
• Ability to manage multiple tasks simultaneously.
• Professional attitude and well-groomed appearance.

Benefits

• Free parking;
• Full group insurance;
• Meal benefits;
• Flexible schedule;
• Hourly pay;
• Group RRSP;
• Employee discounts;
• RTC Abonne-Bus advantage (35% discount).