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 DepartmentCheck all room setups prior to each event. Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchenCheck all staffing needs for upcoming events including assignment of tasks and duties to appropriate employeesMaintain a strong client relationship and ensure that all banquet specifications are met, including the handling of client concerns and complaints promptly and respectfullyConduct 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 staffLead and direct participation in event execution to ensure seamless service deliveryAllocate stations, team partners for staff, and review banquet event ordersProvide 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 employeesMaintain payroll systems including authorizing shifts, calculating bi-weekly time sheets, monitoring attendance and attendance management program for employeesMaintain a high level of serviceAssist with inventory management. Complete daily reports and documents as requiredReport all maintenance, repair or housekeeping concerns to the appropriate department immediately. Maintain a protected environment for all employees and report any health and safety contraventions to the Banquet Manager immediatelyEnsure compliance with company’s health and safety policies and adherence to the Occupational Health and Safety ActPerforming other duties as requiredEducation and Qualification Requirements:Post-Secondary Food Service and Hospitality Education diploma preferredProven knowledge of food & wineMinimum 1 year previous Supervisory/Managerial experienceMust have recognized Provincial training in Smart Serve and Responsible Alcohol ManagementHotel, Restaurant or Food Service and Hospitality education or specific training inWHMIS CertifiedFood Safety TrainingCustomer Service oriented background, excellent people skills, and diversityFully knowledgeable and maintain complete knowledge and comply with AGCO, OLG, LLBO rules and regulations, GCE policies and Collective AgreementAbility to work independently under pressure in a fast-paced work environmentAbility to prioritize and possess excellent time management and organizational skills#J-18808-Ljbffr