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Banquets Supervisor, F&B job

Wyndham Hotels & Resorts jobs

Company

Skills

Job Description

Job Summary

The Banquet Supervisor is responsible for supervising and assisting with the set-up, service and clean-up of all assigned banquet functions.

Education & Experience
  • High School diploma or equivalent and/or experience in a related field preferred.
  • College course work in a related field helpful
  • Previous supervisory responsibility preferred.
  • Physical Requirements
  • Flexible and long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Ability to stand during entire shift.
  • General Requirements
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
  • Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to cross-train in other hotel related areas.
  • Must be able to maintain confidentiality of information.
  • Must be able to show initiative, including anticipating guest or operational needs.
  • Perform other duties as requested by management.
  • Maintain a warm and friendly demeanor at all times.
  • Fundamental Requirements
  • Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
  • Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.
  • Supervise and assist with the set-up of assigned catered functions, ensuring that the hotel’s standards are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins.
  • Act as liaison between Sales/Catering Manager and the in-house meeting or banquet contact.
  • Respond to guests needs in a timely manner. Communicate problems/issues to the Banquet Manager, Banquet Supervisor, or the Food & Beverage Manager.
  • Assist Banquet Manager/Supervisor/F&B Manager with the creation of the Banquet Work Schedule and completion of Banquet Wage Progress Reports.
  • Assist in service of functions as required.
  • Requisition liquor for all banquet bars and maintain proper control over banquet beverage service.
  • Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly.
  • Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization throughout the department.
  • Follow all state liquor laws.
  • Be familiar with banquet menus and prices.
  • Supervise banquet staff as directed by Banquet Manager/Supervisor/F&B Manager.
  • Hold pre-function meetings, and check staffing and menus, prior to events.
  • Assign side-work duties and stations to all servers.
  • Supervise service of station or banquet room.
  • Prepare banquet checks and obtain signatures from guest contacts.
  • Monitor ongoing functions throughout assigned shift.
  • Supervise the breakdown and clean up of all functions assigned.
  • Verify server’s paperwork when event is complete.
  • Prepare accurate captains’ reports. 
  • Assist Banquet Manager/Supervisor/F&B Manager with the hiring and training of banquet staff.
  • Assist in set up of audio/visual, as necessary.
  • Handle items for “Lost and Found” according to the standards.
  • Ensure overall guest satisfaction.
  • TASKS

    • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
    • Resolve customer complaints regarding food service.
    • Compile and balance cash receipts at the end of the day or shift.
    • Present bills and accept payments.

    SKILLS

    • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
    • Active ListeningGiving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
    • SpeakingTalking to others to convey information effectively.
    • Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

    KNOWLEDGE

    • Administration and ManagementKnowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
    • ClericalKnowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
    • Sales and MarketingKnowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
    • Customer and Personal ServiceKnowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

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