Reporting to the F&B; Manager (Outlet), the Banquet Supervisor is responsible for assisting in the overall success of the Banquet Department by executing strategies for service goals and by employing leadership and management skills effectively in accordance with all applicable policies, procedures, rules, regulations and standards.

Key Responsibilities:

Review all written communications (BEO’s room/station assignments, room set ups, etc.). Adjust accordingly and communicate all changes with the Banquet Department

Check all room setups prior to each event. Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen

Check all staffing needs for upcoming events including assignment of tasks and duties to appropriate employees

Maintain a strong client relationship and ensure that all banquet specifications are met, including the handling of client concerns and complaints promptly and respectfully

Conduct pre-function briefings to ensure grooming standards of team members are met and inform staff of specific needs for buffet and receptions.

Provide training to new and existing employees and development opportunities to staff

Lead and direct participation in event execution to ensure seamless service delivery

Allocate stations, team partners for staff, and review banquet event orders

Provide daily support and guidance to fellow banquet team members as well as monitor job performance. This includes performance evaluation and coaching to employees,



including monitoring of attendance and attendance management program for employees

Maintain payroll systems including authorizing shifts, calculating bi-weekly time sheets, monitoring attendance and attendance management program for employees

Maintain a high level of service

Assist with inventory management. Complete daily reports and documents as required

Report all maintenance, repair or housekeeping concerns to the appropriate department immediately. Maintain a safe environment for all employees and report any health and safety contraventions to the Banquet Manager immediately

Ensure compliance with company’s health and safety policies and adherence to the Occupational Health and Safety Act

Performing other duties as required

Education and Qualification Requirements:

Post-Secondary Food Service and Hospitality Education diploma preferred

Proven knowledge of food & wine

Minimum 1 year previous Supervisory/Managerial experience

Must have recognized Provincial training in Smart Serve and Responsible Alcohol Management

Hotel, Restaurant or Food Service and Hospitality education or specific training in

WHMIS Certified

Food Safety Training

Customer Service oriented background, excellent people skills, and diversity

Fully knowledgeable and maintain complete knowledge and comply with AGCO, OLG, LLBO rules and regulations, GCE policies and Collective Agreement

Ability to work independently under pressure in a rapid-paced work environment

Ability to prioritize and possess excellent time management and organizational skills

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📌 PT Banquet Supervisor-GCT (Ontario)
🏢 Great Canadian Entertainment
📍 Ontario