The Banquet Supervisor oversees and coordinates banquet operations, ensuring events are set up and executed according to client specifications and company standards.
They maintain strong client relationships, communicate effectively with hotel departments, and manage staff, inventory, and costs to deliver high-quality service while controlling expenses.
Responsibilities include planning staffing, supervising banquet staff, ensuring cleanliness and maintenance, developing policies and training programs, managing inventory, and maintaining profitability.
Ideal candidates have previous banquet management experience, strong organizational and supervisory skills, excellent communication, and a solid knowledge of food and beverage operations.
They must be physically capable of handling tasks indoors and outdoors, work effectively under stress, and demonstrate a commitment to teamwork and professional development.
Salamander Collection promotes equal opportunity employment, valuing diversity and performance.