Banquet Supervisor

at  Holiday Inn Toronto International Airport

JOB OVERVIEW

Oversee the execution of assigned banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. Serve as Banquet Manager in his/her absence.

GUEST EXPERIENCE

• Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Make appropriate service recovery gestures according to established guidelines in order to ensure total guest satisfaction.
• Review guest check with client after function and obtain signature.

QUALIFICATIONS AND REQUIREMENTS

High school diploma or equivalent and two years experience in banquets or food and beverage operations including one-year supervisor experience, or an equivalent combination of education and experience. Some college or formal training in food and beverage operations is preferred. Must speak fluent English.

This job requires the ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the function areas
• Handling objects
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, banquet event orders, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem-solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by a local or provincial government agency.
• May be required to work nights, weekends, and/or holidays.

ACCOUNTABILITY

Typically supervises a large number of banquet employees in a large full service, luxury or resort hotel with a catering and banquet capacity of more than 500 people. May oversee subordinate supervisors.