Deerpark & Lioncrest Banquet Supervisor - Flex

A banquet captain/supervisor is responsible for ensuring that all guests/clients who have events at Biltmore are treated with gracious hospitality and service.

Banquet captains will pay attention to details as well as the whole picture of an event (meeting, dinner, wedding, reception), facilitating the timing and flow of service. A captain needs to anticipate any situation or problem before it occurs and handle it quickly, graciously, and often under pressure. They need to delegate jobs to servers and setup staff prior to and during the course of an event. A captain needs to be a “team player” – working closely with servers, setup staff, banquet manager, banquet chef, and sales person. A captain is also responsible for seeing that servers are trained in and practicing banquet standards and procedures. They must know emergency operating procedures and steps of first aid as well as Biltmore standards of conduct.

During events, the supervisor needs to know an event’s schedule, menu, and overall pace and structure. The supervisor plans, executes, and follows through on directing service to the end of each event. The captain is the direct contact with the host of an event, remaining in contact with them during an event. The captain checks on and advises staff and kitchen of changes in service timing of a function. They also plan the post-event cleanup and set up of rooms, and create bills and banquet critiques for each event supervised. The captain completes daily administrative tasks and assigned paperwork

Essential Job Duties

1. Daily: 
• Check email and phone communication for changes or updates, messages, call-outs, etc.
• Review all BEOs for venues for the entire day
• Walk the buildings (unlock doors, turn on lights, check setup): make notes, submit maintenance orders, plan side work 
• Communicate with Back of House and other Front of House Leadership
• Review the next day’s BEOs and event staffing
• Complete payroll review from previous day
• Create and share event critiques and shift recaps via email

2. Prior to events:
• Obtain and review BEOs for events supervised. 
• Share BEOs and diagrams for staff to review. Conduct shift meetings with direct-reports. Delegate each staff member assignments for shift.
• Inspect rooms thoroughly to make sure that they have been vacuumed and dusted, tables and chairs are clean of stains, and crumbs, glasses are clean, and silverware clean and polished.
• Print any necessary event-related materials including reader boards, buffet cards, menus, etc.
• Review BEO and communicate timing, special orders, and guest count with Banquet Chef.

3. During events:
• Meet and greet onsite contact and review details on BEO.
• Inspect table set ups, lighting, music, and room temperature
• Ensure that guest thresholds are met in accordance with timing and service standards.
• Observe dining room during service to ensure all standards are being met and that contact is satisfied.

4. After event concludes:
• Supervise breakdown of event space, ensuring all décor, equipment, linens, and service items are cleared, sorted, and returned to proper storage areas.
• Oversee cleaning of banquet room, pre-function areas, and service stations, ensuring floors, tables, bars, and back-of-house spaces meet venue sanitation standards.
• Conduct inventory checks on banquet supplies, glassware, flatware, and equipment; report damages, losses, or maintenance needs promptly.

Qualifications

1. High school diploma (or GED); additional certification(s) or degree in a related hospitality field welcomed.
2. A minimum of three (3) years related F&B experience with working knowledge of both front and back of house operations. Previous experience with banquets, events, and/or catering strongly preferred. 
3. Demonstrated leadership skills; previous supervisory/management experience preferred.
4. Outstanding organizational and planning skills with superior attention to details.
5. Proven commitment to providing world class (internal and external) guest service and the ability to motivate staff to deliver the same.
6. Must be able to effectively multi-task and look "Big Picture"
7. Excellent written and verbal communication skills.
8. Must be proactive and take initiative where appropriate; ability to creatively problem solve and exercise good judgment is essential.
9. Proficiency in Microsoft Word, Outlook, and Excel, and the ability to learn Biltmore’s events systems quickly. Previous experience with Kronos, SalesForce and/or Aloha helpful.
10. Ability to handle a variety of guest service situations in professional manner consistent with Biltmore standards.
11. Ability to be professional in both appearance and demeanor at all times in accordance with Biltmore standards. 
12. Valid driver's license 

Physical Requirements

1. The incumbent will need to be able to switch back and forth from an office
environment to a hands on supervisor role with ease.
2. The incumbent will be required to lift and carry up to 50 pounds on a regular basis, push/pull up to 100 pounds occasionally, and stand/walk for extended periods of time.
3. Ability to work indoors and outside in all types of weather with fluctuations in
temperature and humidity.
4. Ability to climb stairs/ladders as needed.

5. Valid driver's license required; ability to operate various company and catering vehicles to service events as required.

6. Ability to assist with the setup, breakdown, and movement of tables, chairs, staging, and other event equipment when needed.

7. Ability to operate company motor vehicles, including cars/SUVs/vans, golf carts.