Banquet Supervisor

The Banquet Supervisor plays a pivotal role in the hospitality and accommodation industry, specifically in managing and overseeing banquet operations. This position is essential for ensuring that events run smoothly, providing exceptional service, and maintaining high standards of quality. The Banquet Supervisor will coordinate with various departments to ensure that all aspects of the banquet are executed flawlessly, from setup to service. With a minimum of three years and a maximum of five years of experience required. This role is temporary and is for a duration of one month. Candidates must be able to join immediately.

Responsibilities:

1. Oversee the setup and breakdown of banquet events, ensuring all equipment and materials are in place.
2. Coordinate with kitchen staff to ensure timely and quality food service during events.
3. Train and supervise banquet staff, providing guidance and support to enhance service quality.
4. Manage event logistics, including seating arrangements, table settings, and audio-visual requirements.
5. Ensure compliance with health and safety regulations during all banquet operations.
6. Address guest inquiries and resolve any issues that may arise during events.
7. Assist in budgeting and financial management for banquet operations.
8. Collaborate with the sales team to understand client needs and customize banquet services accordingly.
9. Conduct post-event evaluations to gather feedback and improve future operations.
10. Maintain inventory of banquet supplies and equipment, ensuring everything is well-stocked and in good condition.

Preferred Candidate:

1. Strong leadership and team management skills.
2. Excellent communication and interpersonal abilities.
3. Detail-oriented with strong organizational skills.
4. Ability to work in a fast-paced environment and manage multiple tasks.
5. Customer-focused with a passion for delivering exceptional service.
6. Proficient in event planning and execution.
7. Adaptable and able to handle unexpected challenges.
8. Knowledge of food and beverage service standards.
9. Strong problem-solving skills.
10. Ability to work flexible hours, including evenings and weekends.