The Catering & Event Supervisor provides leadership for the Banquet Department ensuring a quality experience for members, guests, and staff. They work closely with staff on-site, scheduling and coordinating events; liaising with the kitchen, inventory, logistics, catering, and marketing; to ensure successful execution of all special events, manage activities to maximize client satisfaction, and to ensure day-to-day operations are properly planned, organized, and executed.
KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows: ** Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. 1. Incumbent must have three years of equivalent managerial/supervisory experience in the country club or hospitality industry. Education or experience in Catering, Hotel, Hospitality, or Restaurant Management or a closely related field is preferred. 2. Incumbent must have at least one year of experience as a bartender and/or Server. 3. Incumbent must have experience coordinating and executing catered events. 4. Incumbent must be self-motivated, with exceptional organizational skills and attention to detail.
Directly supervise all Banquet service staff. In addition, the incumbent will be responsible for overseeing Retail Dining Banquet Supervisors as they work closely with kitchen, and inventory in absences of their direct supervisor to ensure event success. The incumbent is responsible for participating in and/or supervising the setup and breakdown of all banquets and ensuring that the facility is properly cleaned, organized, and secured at the close of each day. All duties are to be performed in accordance with applicable laws and regulations, as well as Retail Dining policies, practices and procedures. Accomplishes human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining of employees. Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures; identifying temporary worker requirements; engaging temporary agencies and supervising staff. Achieves banquet service operational objectives by contributing information and analysis to functional strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, completing audits; participating in inventories; determining system improvements; implementing change. Maintains safe, secure, legal, and healthy work environment by following, and enforcing sanitation, quality of food preparation and service standards and procedures; conforming to the regulations of the alcoholic beverage commission. Adhere to sanitation, safety and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests. Must understand and be able to train on alcohol awareness procedures such as proper pouring, accountability and proper cut off procedures. Must complete current Department of the Navy safe service of alcohol training. Works with Chef to ensure menus are produced in accordance with what is advertised, works with inventory team to ensure necessary product is available, and coordinates personnel schedules. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, utensil quality and placement. Ensure client satisfaction; identifies current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements. Investigates and resolves complaints regarding food, customer service, and banquet support Confirms all banquet service staff are in proper uniform, presenting a clean and professional image. Communicates floor plans to include but not limited to setup of tables, chairs, linens, table settings, glassware, stanchions, etc., and ensures the room/space preparation is accurate. Acknowledge, greet, and thank all banquet guests, and ensure client satisfaction by communicating with the clients throughout the planning. Maintains customer satisfaction by investigating and resolving complaints regarding food and beverage quality and/or service. Supervise events and assist FOH/BOH staff, and Retail Dining Supervisors (refilling drinks, delivering food, bussing tables, bar support, etc.) as necessary to ensure event success. Driving between different locations is required. Participate and complete closing procedures by securing the facility in accordance with Standard Operating Procedure (SOP) guidelines and policies.