Benefits:

• Competitive salary
• Employee discounts
• Free food & snacks
• Opportunity for advancement
• Training & development
• Wellness resources

Benefits:

• Competitive salary
• Employee discounts
• Free food & snacks
• Opportunity for advancement
• Training & development
• Wellness resources

General Responsibilities

• Oversee all banquet service operations, ensuring seamless execution of event details.
  
  
• Assist in keeping events on schedule; make adjustments as necessary and communicate changes to appropriate personnel.
  
  
• Attend weekly Banquet Event Order (BEO) meetings.
  
  
• Review BEOs at the beginning of each shift to ensure rooms are set as contracted.
  
  
• Set up and confirm all A/V equipment as specified in the contract.
  
  
• Supervise banquet service staff and ensure performance standards are met.
  
  
• Partner with Catering/Sales, F&B Managers, and Culinary team to ensure exceptional guest experience.
  
  
• Manage quality and cost control for banquet services.
  
  
• Act as liaison between guests and venue staff to deliver high-quality service while maintaining company standards and policy compliance.
  
  
• Maintain banquet equipment and facilities in an organized, clean, and safe condition.
  
  
• Address guest issues or concerns during events; escalate unresolved issues to Director of Events & Catering.
  
  
• Perform weekly/monthly inventories; order supplies in coordination with Director of Events & Catering.
  
  
• Complete administrative duties as assigned.
  
  

Job Qualifications


Education

• Bachelors degree in Hospitality or related business field preferred.
  
  
• Equivalent professional experience may be accepted in lieu of a degree.
  
  
• CPR & First Aid Certification preferred.
  
  
• TIPS Certification (or willingness to obtain).
  
  

Skills

• Proficient with A/V equipment (e.g., microphones, projectors, computers).
  
  
• Strong written and verbal communication skills.
  
  
• Excellent interpersonal and customer service skills.
  
  
• Effective project management and organizational abilities.
  
  
• Technologically proficient with Google Docs, Drive, and Sheets.
  
  
• Must be able to meet the physical demands of the role.
  
  

Experience

• Minimum of 2 years experience in Banquets, Food & Beverage, or Conference Services.
  
  

Supervisor Responsibilities

• Direct and oversee banquet service staff during shifts.
  
  
• Evaluate staff productivity and recommend promotions or changes as appropriate.
  
  
• Consult with the Director of Events & Catering for disciplinary actions when necessary.
  
  
• Assign and plan work duties effectively across the team.
  
  
• Ensure completion of end-of-shift responsibilities: tip reports, event billing, space cleanup, bar inventory, and staff release.
  
  
• Coordinate with the Culinary team for timely and accurate food service delivery.
  
  

Independent Judgment


This position serves as a front-line representative of the company, empowered to handle guest concerns and resolve service issues creatively. Supervisory assistance should be sought only when prior solutions have not resolved the issue.

Physical Requirements

• Ability to speak, hear, and see clearly (close and distance vision).
  
  
• Capable of identifying and distinguishing colors.
  
  
• Frequently required to stand for extended periods; walking and occasional sitting.
  
  
• Must be able to lift/carry:
  
  
  • Up to 25 lbs. frequently
    
    
  • Up to 50 lbs. occasionally
    
    
• Regular use of manual dexterity and motor skills.
  
  
• Must be able to reach, kneel, stoop, and crouch as needed.
  
  

Working Conditions

• Work may be indoors or outdoors depending on the event.
  
  
• Must be able to function in high-pressure, fast-paced environments.
  
  
• May be required to work in elevated or precarious positions.
  
  
• Flexible schedule including nights, holidays, and extended hours as needed.

Work Allocation

• Approximately 90% hands-on event operations (coordinating events, leading staff, engaging with guests) with a strong emphasis on maintaining venue cleanliness and organization, and 10% administrative/desk work (emails, BEO review, ordering, reports).