Openings >> Banquet Supervisor
Banquet Supervisor
Summary
Title:Banquet Supervisor
ID:450
Department:FOOD-SPECIAL EVENTS
Job Type:Full Time
Work Shift:N/A
Description

Brand-Stripe
Banquet Supervisor

 

A. Mission and Scope

The purpose of this position is to manage the food service operations in an effective and efficient manner while insuring that guests, trainees, and employees receive quality products and service that reflect the vision and spirit of the U.S. Space & Rocket Center

 
B. Qualifications

Education: HS graduate or possess a GED certificate. Additional certifications are proven assets.

 

Experience: 1-2 yrs closely related hands-on work experience in a full service dining facility, to include bars and buffet experience. Must have been at the supervisory/managerial level for at least 6 months the 1-2 years mentioned above. Must be able to work in a fast paced environment. Must have knowledge of food preparation and sanitation standards and must be able to lead, direct and schedule staff and resources. Must be able to interact with guests effectively and in a courteous, professional manner.

 

C. Physical Requirements of the Position

This position has the following special requirements:

  • Waling, climbing (stairs) to access other departments.
  • Standing for long periods of time (6-8 hrs) instructing and training employees.
  • Lifting, carrying, pushing supplies & boxes up to 25 lbs. waist high.
  • Bending, kneeling, reaching to store/retrieve supplies.
  • Sight, reading, wrist movements, feeling to operate food service equipment, computer terminal, develop schedules, review reports.
  • Talking, hearing to instruct employees and assist guests and trainees in person and over the telephone.

This position interacts with guests and employees throughout the organization.

 

D. General Requirements
  1. Willingness to be open to learning and growing
  2. Interpersonal skills to work as an integral part of a team
  3. Appropriate interpersonal/personal boundaries
  4. Maturity of judgment and behavior
  5. Accepts full responsibility of their actions and how these may affect others
  6. Adherence and participation in the Center’s Safety Program

 

 
E. Professional Standards
  1. Understands and follows all policies & procedures
  2. Maintains high standards for work areas and appearance, presents self in a highly professional manner to others and understands that honesty & ethics are essential
  3. Ensures that excellent customer service is maintained with each customer
  4. Maintains a positive attitude toward the position, the company and co-workers
  5. Appreciates that promptness and attendance at work is apart of sustaining a professional relationship with the company

 

F. Teamwork Standards
        1. Takes an interest and initiative in the development of the Department’s team
        2. Maintains pleasant and professional relationship with co-workers & assists as needed
        3. Remains positive about the team and facilitates an optimistic approach to resolution of issues
        4. Maintains productive, effective and professional relationships with all departments

 

G. Supervisory Standards
  1. Adheres to organizational policies and applicable laws
  2. Instructs, coaches and encourages staff to support by action and example the mission and vision of the Center
  3. Demonstrates good judgment within supervision of staff
  4. Effectively monitors staff performance and offers appropriate coaching, counseling or supervision as required
  5. Completes staff evaluations, documentation, etc., on time and effectively
  6. Serves as an effective role model to staff by demonstrating exemplary work ethic
 
H. Position Duties
  1. Food Service General Operations.
    1. Maintain a minimum of 90% on County Health Dept. rating.
    2. Meet or exceed regulatory and professional standards for the food display, handling and storage.
    3. Meet or exceed regulatory and professional standards for the cleanliness and sanitation of food service areas and equipment.
    4. Ensure that the minimum staffing requirements to run a smooth food service operation are met.
    5. Promptly acknowledge guests in a courteous and professional manner and ensure that employees follow the same customer friendly guidelines.
    6. Respond to guest questions and complaints promptly and in a manner that reflects the Mission, Vision, and the Spirit of the USSRC.
  2. Banquet Functions
    1. Ensures set up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely manner.
    2. Ensures that prepared meals are served to the guests in an accurate and timely manner.
    3. Ensure that all banquet staff is trained so catering operations meet and exceed USSRC standards.
    4. Ensure that the minimum staffing requirements are met to run smooth catering operations.
    5. Promptly acknowledge guests in a courteous and professional manner and ensure that employees follow the same customer friendly guidelines.
    6. Ensure that Food Service equipment is properly secured and cleaned upon conclusion of the day.
  3. Banquet bar functions
    1. Compose bar pull sheets to accurately inventory amount of alcohol pulled for each bar.
    2. Ensure any additional items needed throughout event are logged on proper pull sheets.
    3. Run reports for each drawer and be sure money bags are sealed and secured.
    4. Reconcile pull sheets at end of event to log amount of each item returned.
    5. Take reconciled pull sheets along with copy of register reading to catering manager’s office for auditing.
    6. Be sure all areas containing alcohol are secured at the conclusion of event

 

 

 

The above duties reflect the general responsibilities necessary to describe the principal work functions of the job, and shall not be considered as a detailed description of all work requirements that may be in the position.

 

Employee is responsible for working in a safe manner

and keeping his/her workplace safe.

 

This opening is closed and is no longer accepting applications
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