Banquet Supervisor Hotel Northland Green Bay, WI

Banquet Supervisor Hotel Northland Green Bay, WI

Apply for the Banquet Supervisor position at Hotel Equities and contribute to a multi‑award‑winning hospitality team.

$9.00/hr - $12.00/hr

Responsible for training, assisting, and supervising banquet house staff in setting up, cleaning, servicing, and maintaining banquet equipment, function rooms, and related service areas. Ensures guest satisfaction, adherence to company standards, safety policies, and profit maximization.

• Review the BEO and day work assignments.
• Assign and direct set‑up duties relative to preparing for functions.
• Assist house persons in physical set‑up, cleaning, and arrangement of tables and equipment according to BEO specifications while adhering to job safety standards.
• Monitor and ensure all SOPs, policies, procedures, and regulations are followed while supervising and performing duties and guest related activities.
• Inspect all function rooms and check each room for completeness.
• Direct/assist in refreshing rooms during breaks.
• Receive and issue packages for guests for related functions.
• Properly maintain, store, and secure all banquet equipment.
• Drive vehicles for pick‑up and return of rented/borrowed items and for outside functions.
• Assist banquet servers as needed.
• Complete work orders for damaged equipment for repair.
• Serve on one of the hotel’s committees.
• Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
• Complete assigned paperwork per event or function.
• Complete all side work during and after events.
• Organize and stock all products used during events or prepare for the next day’s events during server downtime.
• Return all equipment to the proper area, wipe down, and keep neat in banquet areas.
• Dispose of all served buffet food properly.
• Coordinate with the chef on handling leftover plated and buffet style food after the event.
• Label, date, and store all saved food properly.
• Put away unused equipment in designated storage areas.
• Maintain neat, clean banquet areas, wiped down and ready for next day’s business.

• High School diploma / secondary qualification or equivalent.
• Experience with Marriott processes and standards.
• Thorough knowledge of the catering and food profession to perform non‑repetitive analytical work.
• Knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Oral and written communication skills.
• Moderate hearing; excellent vision; moderate speech communication; moderate comprehension and literacy for BEO requests.
• Physical ability to lift, push, pull, and carry heavy items (75% of time) and bend when using lower ovens (5–10 times/day).
• Full range of mobility; ability to travel 30–50 feet regularly; stand for up to one hour at a time, 3–5 times a day.

• Passion for people and service.
• Strong communication skills when interacting with guests and employees.
• Reading and writing abilities used frequently for paperwork and logs.
• Basic math skills used frequently when handling cash or credit.
• Problem‑solving, reasoning, motivating, and training abilities.
• Flexibility to work nights, weekends, and/or holidays.

• Hourly wage based on experience: $9.00–$12.00
• Team‑driven and values‑based culture
• Vacation & Holiday Pay
• Employee Assistance Program
• Reduced room rates throughout the portfolio
• 401(k)
• Flexible spending account
• Life insurance
• Parental leave
• Referral program

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality

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