Job Description

Reporting to the F&B Manager (Outlet), the Banquet Supervisor is responsible for assisting in the overall success of the Banquet Department by executing strategies for service goals and by employing leadership and management skills effectively in accordance with all applicable policies, procedures, rules, regulations and standards.

Key Responsibilities:

• Review all written communications (BEO’s room/station assignments, room set ups, etc.). Adjust accordingly and communicate all changes with the Banquet Department.
• Check all room setups prior to each event. Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen.
• Check all staffing needs for upcoming events including assignment of tasks and duties to appropriate employees
• Maintain a strong client relationship and ensure that all banquet specifications are met, including the handling of client concerns and complaints promptly and respectfully
• Conduct pre-function briefings to ensure grooming standards of team members are met and inform staff of specific needs for buffet and receptions.
• Provide training to new and existing employees and development opportunities to staff
• Lead and direct participation in event execution to ensure seamless service delivery.
• Allocate stations, team partners for staff, and review banquet event orders.
• Provide daily support and guidance to fellow banquet team members as well as monitor job performance. This includes performance evaluation and coaching to employees, including monitoring of attendance and attendance management program for employees.
• Maintain payroll systems including authorizing shifts, calculating bi-weekly time sheets, monitoring attendance and attendance management program for employees
• Maintain a high level of service
• Assist with inventory management. Complete daily reports and documents as required
• Report all maintenance, repair or housekeeping concerns to the appropriate department immediately. Maintain a safe environment for all employees and report any health and safety contraventions to the Banquet Manager immediately
• Ensure compliance with company’s health and safety policies and adherence to the Occupational Health and Safety Act
• Other duties as assigned by the F&B Manager (Outlet)

Education and Qualification Requirements:

• Post-Secondary Food Service and Hospitality Education diploma preferred
• Proven knowledge of food & wine
• Minimum 1 year previous Supervisory/Managerial experience
• Must have recognized Provincial training in Smart Serve and Responsible Alcohol Management
• Hotel, Restaurant or Food Service and Hospitality education or specific training in
• WHMIS Certified
• Food Safety Training
• Customer Service oriented background, excellent people skills, and diversity
• Fully knowledgeable and maintain complete knowledge and comply with AGCO, OLG, LLBO rules and regulations, GCE policies and Collective Agreement
• Ability to work independently under pressure in a fast paced work environment
• Ability to prioritize and possess excellent time management and organizational skills
• Able to maintain a positive working relationship with fellow employees and management as part of a team
• Effective leadership, oral and written communication skills
• Competence and professionalism
• Excellent customer service skills to maintain good rapport with customers and employees
• Ability to perform tasks and duties effectively and safely within prescribed time limits
• The ability to successfully pass a criminal record and credit check through the Alcohol and Gaming Commission of Ontario (AGCO)

Work Environment Considerations

Hours of work will vary in accordance with business and operational demands. You agree to work any shift during any day of the week.