Banquet Supervisor

The **Banquet Supervisor & Captain** is responsible for overseeing the setup, execution, and breakdown of Wedding and Corporate events at **The Stanley Park Pavilion**. They ensure that all events run smoothly, maintaining a high standard of service, organization, and guest satisfaction. The Banquet Supervisor & Captain leads the banquet team, ensuring that all tasks are completed, service expectations are met, and guests receive an outstanding experience.
Additionally, the Banquet Supervisor collaborates with the **Stanley Park Pavilion** Leadership Team to evaluate and enhance the overall quality of banquet services. They provide leadership and motivation, upholding the company’s core values, principles, and vision.
**Essential Duties and Responsibilities**
**Banquet Operations & Service**
- Supervise and coordinate the setup, execution, and breakdown of all banquet functions, ensuring seamless event execution,
- Work closely with event planners, culinary staff, and other departments to ensure all banquet details are executed as planned,
- Ensure that banquet areas, service stations, and storage spaces are clean, organized, and properly stocked before, during, and after events,
- Ensure all banquet staff adhere to **food safety and hygiene guidelines**, following company standards for handling, preparation, and presentation,
- Monitor guest needs during events, promptly addressing any issues or special requests to ensure a high level of satisfaction,
- Oversee banquet team members to ensure efficient and timely service of food and beverages,
- Manage guest seating arrangements and room setup to optimize event flow and service efficiency,
- Conduct pre-event meetings with banquet staff to communicate event details, service expectations, and assigned duties,
- Maintain a strong presence on the banquet floor, assisting and directing staff as needed,
- Ensure all banquet closing procedures are completed, including inventory checks, proper storage of equipment, and final venue inspections.

**Leadership & Team Management**
- Train, mentor, and supervise banquet staff, ensuring they understand service standards, procedures, and expectations,
- Lead by example, fostering a **positive and professional** team environment,
- Actively participate in coaching and performance management of banquet staff,
- Assign and oversee banquet team tasks, ensuring responsibilities are executed effectively and efficiently,
- Encourage teamwork and maintain a high level of **staff engagement and morale**,
- Communicate effectively with the Operations Manager, Sales Managers, Event Coordinators, and other department leads,
- Uphold professional conduct and appearance standards for all banquet staff.

**General Operations, Sales & Profitability**
- Ensure all scheduled shifts are covered and that appropriate staffing levels are maintained for each event,
- Assist in managing banquet inventory, including linens, glassware, and serving equipment, ensuring proper stock levels,
- Assist in reconciling sales transactions as needed,
- Ensure proper handling and storage of banquet supplies to minimize waste and reduce costs,
- Collaborate with the Leadership Team to implement strategies for enhancing banquet sales and guest experience.

**Safety & Compliance Responsibilities**
- Ensure all banquet operations adhere to **health and safety regulations**, including food handling, sanitation, and emergency protocols,
- Ensure team members follow workplace safety policies and procedures,
- Conduct safety checks to identify and address potential hazards in banquet areas,
- Ensure alcoholic beverages are served responsibly and in compliance with **liquor licensing regulations**.
- Report any workplace injuries, equipment malfunctions, or safety concerns to management immediately.

**Qualifications & Requirements**
- ** 1 to 2 years of supervisory experience** in banquet or event food service operations,
- Experience working in a fast-paced hospitality or food & beverage environment,
- Knowledge of banquet setup, event execution, and service etiquette,
- Food Safe Level 1 certification an asset (or willingness to obtain),
- ** Serving It Right** certification,
- Strong leadership and communication skills, with the ability to **motivate and guide a team**,
- Ability to handle **high-pressure situations** and adapt to last-minute event changes,
- POS experience or previous knowledge of **Profitek** is an asset.

**Working Conditions & Considerations**
- Ability to work a variety of shifts, including evenings, weekends, and holidays, based on event schedules
- Late nights until 1am. (2am and 3am on occasion) to meet the needs of the business
- Required to **stand for extended periods** and move throughout banquet spaces during events,
- Occasionally required to lift and carry up to **30 lbs**,
- Occasionally required to **climb step stools or ladders** to access banquet supplies,
- Work in a variety of **indoor and outdoor settings**, with exposure t