Banquet Supervisor

hiwan golf club is seeking a dedicated individual to join our team as a leader in our banquet/events subset of our food & beverage department. The banquet supervisor will report directly to the food & beverage director and catering sales manager.

supervises and coordinates activities of service staff engaged in providing outstanding service to members & guests for all catering-related events.

• duties and responsibilities are as follows, including all other duties as assigned by the supervisor.
• reports to food and beverage director and catering sales manager.
• assist in ordering, costs, and inventory controls.
• assist in the marketing of ala carte and features at the club.
• attend the weekly beo meeting to discuss events and set-ups.
• monitoring employee and member activities to ensure all food and beverage departmental regulations are being met and exceeded.
• investigate and document complaints/opportunities about food quality or service issues.
• follows up with service recovery by engaging with members.
• oversee set-up, service, and reset of all club functions.
• create teamwork and a functional working environment that is fun, safe, and productive.
• monitor safe and orderly storage of all equipment, glassware, silverware, and plate ware.
• keep staff productive during off-peak hours.
• cut staff to ensure staffing levels during slower periods.
• always follow proper protocol.
• employment is subject to all rules and conditions stated in employee handbook including the 90-day probationary period.
• duties are subject to change based on the direction of the food and beverage department.
• opening/closing all shifts.

• directly supervises 20+ employees in the food and beverage department.
• carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• responsibilities include training employees; planning, assigning, and delegating work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• the ideal candidate will be able to use deductive reasoning and have a solution-based mentality.
• country club experience is preferred.
• six months to one-year related experience and/or training; or equivalent combination of education and experience.
• pleasant personality with excellent communication skills, service standards, and the ability to perform under pressure.
• must have experience reading and understanding banquet event orders.
• attention to detail and knowledge of p.o.s. Systems.

• ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

work is performed in an indoor and outdoor setting. Some varied weather conditions are expected with exposure to heat/humidity, or cool/cold weather. Moderate noise level in the work environment. Varying schedule to include evenings, some holidays, weekends, and extended hours as business dictates.

the description may not be all-inclusive and employees are expected to perform all other duties as assigned and directed by management. Position descriptions and duties may be modified whenever deemed appropriate by management.