Banquet Supervisor

Job duties

Original text, as filed with the Department of Labor.

Banquet Supervisors will be responsible for overseeing setup, service, and breakdown of banquet rooms, including table arrangements, décor placement, and audio-visual equipment setup and testing, reviewing Banquet Event Order (BEOs) prior to each event to confirm room layout, menu, timing, staffing, special requests, and any client specifications, coordinating with the kitchen to ensure timely delivery, correct temperatures, and consistent presentation of food and beverage items, monitoring event flow and troubleshooting operational issues in real time, resolving guest/member complaints professionally and promptly, supervising, scheduling, and assigning duties to service staff, setup teams, and housepersons for assigned events, maintaining inventory and condition of china, glassware, flatware, linens, staging, and other banquet equipment, and coordinating repairs and replacements, if needed, and performing opening and closing duties for events, including securing rooms and equipment, and assisting with event billing by providing timely and accurate post-event information. Will supervise up to twenty (20) Servers and Server Assistants.

Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 7:00AM – 3:00PM or 2:00PM – 10:00PM. Shift hours may vary.

Please see attached job description for additional information.

Requirements

The Petitioner will consider for employment any person who possesses at least six (6) months of experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club. Applicant must complete pre-employment drug screening at employers expense.

Benefits and conditions