The Banquet Supervisor oversees the setup, execution, and breakdown of banquet events, ensuring exceptional guest service and smooth operational flow. This role supports the Banquet Manager by coordinating staff, maintaining service standards, and ensuring compliance with Ontario’s hospitality, health, and safety regulations.
Must have mandatory Dining Room Manager experience.
Key Responsibilities
Event Operations
- Supervise the setup of banquet rooms according to event orders, including décor, table settings, AV requirements, and layout.
- Ensure events run on schedule and adjust plans as needed to meet client expectations.
- Oversee food and beverage service, ensuring quality, timing, and presentation standards are met.
- Conduct pre‑event briefings with staff to review event details, service expectations, and safety protocols.
- Support Dining Room with following structures and routines during operations
Staff Leadership
- Assign tasks and supervise banquet servers, bartenders, and support staff.
- Train new team members on service standards, safety procedures, and customer service.
- Monitor staff performance and provide coaching or feedback as needed.
- Foster a positive, professional, and collaborative team environment.
Customer Service
- Act as the primary point of contact for clients during events.
- Address guest concerns promptly and professionally.
- Ensure a high level of customer satisfaction throughout the event.
Compliance & Safety
- Ensure compliance with Ontario health and safety regulations, including WHMIS and Occupational Health & Safety Act requirements.
- Maintain cleanliness and organization of banquet spaces and storage areas.
Administrative Duties
- Review and interpret Banquet Event Orders (BEOs).
- Assist with inventory control of linens, equipment, and supplies.
- Report staffing needs, equipment issues, and event feedback to management.
- Support scheduling and payroll input as required.
Qualifications
- 3+ years of experience in banquet management, dining room management, or similar hospitality leadership roles.
- Smart Serve certification (required in Ontario).
- Knowledge of Ontario health and safety standards.
- Strong leadership, communication, and problem‑solving skills.
- Ability to work flexible hours, including mornings, evenings, weekends, and holidays.
- Ability to lift up to 40 lbs and stand for extended periods.
Dining Room Management
- Oversee daily dining room operations, including staff scheduling, floor management, and guest flow.
- Maintain high service standards and ensure consistent guest satisfaction.
- Resolve guest concerns promptly and professionally.
- Monitor cleanliness, ambiance, and readiness of the dining room.
Core Competencies
- Leadership and team coordination
- Customer service excellence
- Time management and multitasking
- Conflict resolution
- Attention to detail
- Professional communication
Work Environment
- Fast‑paced hospitality setting (hotel, event venue, golf club, conference centre).
- Shifts vary based on event schedules.
- Requires physical activity, including lifting, bending, and long periods of standing.
- Availability to accommodate persons with disabilities.
Job Types: Full-time, Permanent
