Banquet Set Up Supervisor

The Banquet Set Up Supervisor oversees the Banquet Housepersons to ensure that all functions are set up and broken down in a timely and efficient manner.

* Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging/brand basics.
* Supervise staff including Banquet Housepersons. Oversee staffing levels and make adjustments to ensure service levels are met within labor model.
* Assign specific duties to staff for efficient operation of restaurant.
* Oversee department in absence of Department Manager.
* Schedule, order and complete inventory.
* Ensure that all associates have proper supplies, equipment and uniform.
* Ensure that all associates are following their schedule and taking their breaks.
* Capable of performing all hourly functions and operating all equipment in department.
* Assist in training new associates and cross-training existing associates according to the Certification Program.
* Assist in interviewing and hiring new associates for the department.
* Communicate performance standards to departmental associates and make recommendations to manager in accordance with progressive discipline policy.
* Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately.
* Complete accident investigations and take steps to prevent future accidents. Follow up with injured associates. Know location and use of fire extinguishers. Use wet floor signs as needed.
* Promote teamwork and associate morale.
* Treat people with respect and promote a positive team spirit.
* Recognize associate successes via the WLS Recognition Program.
* Resolve routine associate issues as needed and bring issues to the attention of the Department Manager and Human Resources as necessary.
* Resolve guest complaints/issues.
* Conduct daily preshift meeting. Perform uniform inspection prior to opening shift and make necessary corrections immediately.
* Represent department at staff meetings as required.
* Have a thorough knowledge of emergency procedures and ensure staff responds appropriately in the event of an emergency. Assist Emergency Response Team as necessary. Know location and use of fire extinguishers.
* Demonstrate knowledge of EEO policy, Fair Employment Practices and Fair Labor Standards Act. Promote a harassment-free work environment.
* Capable of performing all hourly functions and operating all equipment in the department.
* Carry out instructions through the function sheet (BEO), floor plan and supervisor directions. Also handle any pop-up needs from guests or Catering Department.
* Assist in meeting room set up, tear down and refreshing according to function sheets.
* Capable of using industrial equipment such as large vacuums or buffers.
* Notify Banquet Manager of guest complaints or dissatisfaction.
* Maintain a clean and orderly work area in accordance with hotel standards including storerooms, back hallways, service landings, dock area, foyer areas, etc.
* Ensure that a high level of sanitation and cleanliness is maintained before during and after each shift.
* Inform Banquet Manager of any maintenance issues and complete work orders as needed.
* Ensure that all equipment is properly maintained and secured.
* Check electrical hook-ups for proper working order and tape down all exposed cords for equipment in use.
* Ensure security and confidentiality of guest and hotel information and materials.
* Respond to all pages and radio calls immediately.
* Notify manager/AYS of maintenance issues.
* Attend work on time as scheduled and adhere to attendance policy.
* Participate in daily preshift.
* Practice safety standards at all times and keep the property safe for guests and fellow associates. Use wet floor signs as required. Use personal protective equipment.
* Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints. Promote teamwork and associate morale.
* Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of operation and hotel surroundings (i.e. mall, restaurants).
* Follow proper key control procedures.

COMPETENCIES

* Job Knowledge
* Flexibility/Adaptability
* Quality of Work
* Perseverance
* Quantity of Work
* Organization Skills
* Guest Focus/Customer Service
* Effort
* Reliability/Dependability
* Judgment/Problem Solving
* Motivation/Initiative
* Cooperation/Teamwork

SKILLS

* Must pass certification quiz/test for position. TIPS Certification.
* Have a thorough knowledge of emergency procedures.
* Complete Chemical Training and Blood borne Pathogen Training.

EDUCATION/EXPERIENCE

* None required.

WORKING CONDITIONS

* Lift, carry or otherwise move up to 25 lbs. regularly. Follow proper moving and lifting procedures identified in Departmental Orientation Handbook. Regularly required to stand; sit; walk; reach; use hands to finger, handle or feel; talk and hear.