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Banquet Supervisor Resume Samples
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0-5 years of experience
Trained and supervised more than 40 banquet staff in proper food service with attention to detail.
- Assisted in supervising a budgeted Payroll of $650k
- Supervised food operation in a Banquet Department that revenue nearly $2 million in food and $600k in beverage.
- Assisted in executing Club functions; such as Member/Guest, Holiday Brunches, Swim Meets, and Fourth of July.
- Directed the set-up and maintenance of buffets for the Holiday Season by leading a team of 15 runners to serve 500 to 1,100 members and guests.
- Perform Daily silver requisition for all large functions.
- Ensured proper billing completion after every function and supervised the completion of Captains Reports.
0-5 years of experience
Ensured guests have positive food and beverage experiences while meeting the needs of their conference and/or social event
- Managed a team of 20 banquet servers to achieve successful, flawless events
- Provided a strong leadership role for my service team to ensure event preparations were completed on schedule and according to Marriott’s specified standards
- Acted as a facilitator to ensure clear, direct communication and cooperation between front and back of the house departments
- Created an overall comfortable and inviting environment for our guests to ensure return business and contact referrals
- Continuously aware of, and responsive to, all customers concerns, complaints and requests
- Responsible for creating elaborate displays, taking into account both the aspects of aesthetics and efficiency
0-5 years of experience
Involved in the pre-opening of the Water Club, an 800 room signature hotel by Borgata.
- Trained and developed SOPs for Banquet Servers, Housemen, and Bar Staff per company standards and Local 54 collective bargaining agreement.
- Executed all banquet functions, including conferences, weddings, and special events by maximizing 50,000 sq. ft of banquet space at the Borgata and 20,000 sq. ft at the Water Club.
- Responsible for room set up, linen and beverage control, payroll, purchasing and billing.
- Participated in Profit & Loss meetings and reported cost control measures.
10+ years of experience
Scheduled and received food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Established standards for personnel performance and customer service
- Cleaned, sanitized and maintained work areas, equipment and utensils
- Maintained food and equipment inventories and kept inventory records
- Supervised set-up and tear-down of all banquet facilities and functions
- Trained staff, assigned duties and scheduled staff hours
- Counted money and made bank deposits
0-5 years of experience
Supervised and coordinated activities of cooks and workers engaged in food preparation
- Observed workers and work procedures to ensure compliance with established standards
- Recorded production and operational data on specified daily HACCP forms
- Assisted and supported Executive Sous Chef in menu planning for Vip and potential clients and taste panels and site visits
- Plan, managed, supported and executed menus & requisition food supplies for Garde Manger Dept. for all banquet events functions to ensure proper quality & garnishing according to company standards.
0-5 years of experience
Provided banquet service management to full service hotel; with 6,000 sq. ft. grand ballroom and all adjacent meeting spaces, which included 6 additional meeting salons
- Maintained constant contact with Executive Chef, kitchen staff, serving staff, and host of events to ensure seamless execution of responsibilities to be conducted
- Performed head count of staff, and verified that all service staff were well groomed and in proper uniform
- Ensured that daily menus and bar sheets were made available to all hosts and posted for employees
- Verified proper food & beverage billing and submitted invoices to accounting office the day of the event
0-5 years of experience
Supervised staff for all banquet events with 20,000 sq. feet of meeting space and maintained26% labor cost.
- Prepared and presented all items for groups from 10 to 300 and help maintain 28% food cost.
- Communicated with sale and banquet staff to ensure 100% guest satisfaction.
- Associate of the month for May 2011.
- Nominated for associate of the year 2010.
6-10 years of experience
Experienced in coordinating physical education classes for pre-school aged children in a positive outcome based environment.
- Integrated different curriculums to meet different skills sets while addressing behavioral and motor skill activity.
- Coordinated activities for summer sports camp meeting programming for 80 coed campers on a daily basis.
- Orchestrated strong ability in designing, implementing and enhancing facility parties ranging from youth birthday parties to senior living gatherings.
- Meticulous role model by utilizing personal positive up beat personality.
0-5 years of experience
Handled the responsibilities of making attractive arrangements of stage decorations, lighting and food stalls for weddings and receptions.
- Created themed events for large corporate conventions and special events with efficiency and professionalism.
- Monitored the activities of events to ensure compliance with the applicable regulations.
- Consulted with customers to identify the objectives and requirements for the conducting conferences and events to ensure the satisfaction of the company clients.
0-5 years of experience
Supervised staff and gave direction for proper set up and take down of events.
- Collaborated with wedding planners to create and execute the bride and groom’s desired affair.
- Assisted wait staff to keep banquet line supplied with fresh, warm food through restocking trays and refilling beverages.
- Demonstrated excellent customer service skills through engaging clients in friendly conversation and catering to the needs of our customers.
0-5 years of experience
Planned and coordinated meetings with staff to ensure client expectations were exceeded
- Negotiated food and beverage prices, function space and hotel services within approved departmental booking guidelines
- Communicated in writing to the client and other affected hotel departments all group requirements via sales contract terms, addendums, confirmation of pricing and/or banquet event order
- Responsible for soliciting banquet business and ensuring customer satisfaction with all functions booked
- Coordinated staff, supplies and availability of location for catered functions including electrical needs, tables and chair rental and set-up
0-5 years of experience
Oversee banquet operations at a capacity of 300+ guests
- Trained, evaluated, and supervised over 20+ employees towards achieving exceptional guest service.
- Adapted and implemented guest focused standards resulting in improved performance and productivity
- Organized on premise F&B functions and fundraisers, overseeing all logistical and staffing arrangements
- Handled and analyzed other administrative tasks such as inventory and budget for F&B functions and processing appropriate billing charges
0-5 years of experience
- Managed a 40,000 square foot convention and banquet facility
- Fully responsible for all banquet operations on a 24 hour basis
- Scheduled and managed tip distribution, reviewed time and attendance for the entire banquet staff, including porters and kitchen stewards
- Drafted event diagrams, oversaw room set-ups and tear down, room maintenance, station carts and entire floor detail
- Monitored room set up and Captained banquet events in addition to direct involvement with client correspondence
0-5 years of experience
- Supervised setup, execution and breakdown of all meetings and banquets held at hotel
- Delegated serving responsibilities to a staff of up to 12 servers and 4 banquet housemen
- Played a key role in generating over $1.3M revenue for hotel through banquet events
- Shared responsibility with Banquet Manager to ensure proper execution of events
- Served as main contact person for each event and reviewed Banquet Event Order with client(s);
0-5 years of experience
- Oversaw daily banquet functions and staff to ensure all rooms were properly set
- Acted as a liaison with clients and hotel during events
- Prepared schedules, payroll, and other employee functions
- Directed staff on proper execution and breakdown of all banquet functions
- Participated in daily management meetings
- Directly reported to Director of Food and Beverage
6-10 years of experience
Managed the food and beverage service to be provided during the corporate meetings.
- Supervised and assisted in the setup, run and breakdown of events held at National Academy of Science.
- Scheduled employees in accordance with the needs of each meeting and went over all the details with them.
- Managed the operations of the banquet service department to include inventory of equipment, supplies, liquor and more.
0-5 years of experience
Delegated the task of setting the banquet hall for service and the break down after the service ended.
- Assembled banquet servers and assigned tables they were to serve and side stations that contained back up products which included, bread rolls, dressing, ice tea, silverware and glassware.
- Assigned to place orders for cloth napkins, candles for table, and temp workers when needed.
- Checked all coolers and store rooms at the end of the night to make sure the property was completely locked down.
0-5 years of experience
Responsible for oversight of all banquet related services
- Served as banquet representative while taking prospective clients through initial facility tours and tastings
- Served as primary point of contact for clients during booked events
- Charged with ensuring delivery of pleasant customer experience and troubleshooting, when necessary
- Determined required staff per shift and directed staff deployment
- Periodically reviewed banquet functions and scheduled weekly staff accordingly
- Collected any additional client payments at the end of each function
- Managed formulaic staff payouts at the end of each banquet function
0-5 years of experience
- Responsible for monitoring the daily operations of the banquet department; managing the staff and the execution of events from set up to break down; ensuring that all client needs and requests are met.
- Supervised and evaluated banquet servers, bartenders and other staff; oversaw staffing and scheduling.
- Communicated during the course of functions with the kitchen, servers, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state and local safety and health regulations and corporate standards.
- Supervised all budgetary functions and maintain records to support budget objectives; maintain accurate client billing systems
- Enforcing and implemented all policies and procedures as outlined in the employee handbook.
0-5 years of experience
- Supervised and scheduled 8 kitchen staff members
- Designed banquet plates for a new standard banquet menu and individualized special orders
- Organized buffet stations to be eye-appealing and quick-serving
- Managed inventory of all food and kitchen supplies for purchasing and monthly accounting
0-5 years of experience
Took the lead and trained other Banquet Managers with the new scheduling tool, LaborSage.
- Created the look for the new specialty breaks as part of the new banquet menus.
- Developed a computerized Captains Report to encourage immediate communication among departments and to focus on recurring problems.
- Responsible for client communication once group was in the hotel.
- Supervised staff for corporate and social events ranging in size from 2 – 1500 people.
- Constant communication with all hotel departments to guarantee successful events.
- Scheduled all banquet staff.
- Ensured smooth and efficient meetings, private functions, and banquet beverage service.
- Created the Housemen Policy and Procedures as part of the Banquet Supervisor Training Manual.
- Ordered, stocked, and maintained a par supply of liquor, meeting room setup supplies, and linen.
6-10 years of experience
- Oversaw the set up and serving of guests with meeting and banquet functions.
- Full operating responsibilities of all front banquets operations.
- Managed and oversaw all banquet events and meeting rooms.
- Oversaw staff of 30 people depending on the season and events.
- Coordinated a variety of events.
- Provided operations with expertise in enhancing customer relations.
0-5 years of experience
- Coordinated set-up and execution of banquet events while leading staff and collaborating with clients
- Consulted with Chefs, Director of Catering, and Managers to insure proper function set-up and product usage
- Created banquet systems and standards and train staff accordingly
0-5 years of experience
Trendy, boutique style downtown union hotel property with 368 guest rooms and 14,300 square feet of meeting & event space.
- Supervise the setting up and servicing of the functions
- Lead the team of servers to execute events from start to finish
- Review all menus with service staff before each function
- Work closely with the servers and house people to ensure that proper table set ups are done
0-5 years of experience
Work with a team to oversee the execution of events including scheduling and supervising associates.
- Responsible for interviewing and training new hires.
- Developed a model for the new hire training on boarding model for new hires
- Responsible for promoting teamwork and improving overall morale within the department.
- Perform productivity analysis; explain and analyze weekly overtime reports.
- Developed “Banquet Celebrity Recognition Program”
- Certified: MVP1, Event Basics, Green Meetings, TIPS
0-5 years of experience
- Managed dining services, organized and planned events
- Supervised, coordinated and executed on-site weddings, private parties and corporate events
- Set and presented appointments weekly with potential clients
- Performed various office duties including filing client records, scheduling appointments, organizing a computer database, interfacing with vendors, answering phones and making follow up calls
0-5 years of experience
- Specialized in excellent guest service in all aspects of hotel functions including staff to management relations.
- Completed consumption and function reports while staying within budgeted labor forecasts.
- Offering support in all other food and beverage departments including Concierge, Restaurant and extensive off-premise catering.
- Managed full scale preparation for all functions in the 11,000 sq. feet of meeting space.
- Supervised restaurant and outlet areas including all liquor counts and draw assignments.
- Covered needed call center shifts and was on call for the concierge to fill needed operational roles to ensure over all guest satisfaction.
6-10 years of experience
Responsible for the operations of banquets and restaurant. Serve as manger-in-charge of a budget which includes: inventory, management and making sure customers need are exceeded.
- Coordinate and conducting pre-shift training and directing staff in their work assignments.
- Responsible for profitability of all functions.
- Ensure quality service and operating standards as established by brand to ensure quality and consistency.
- Supervised banquet events.
- Responsible for recruiting, training and retention of new talent.
0-5 years of experience
Responsible for setting banquet/meeting spaces for multiple events, staging buffets, decorating and arranging space
- Catered weddings, corporate events, government events, etc.
- In charge of opening/closing bars, bartending, liquor count, requisition sheets
- Delegated work to in house servers, temps
- Organized floor charts for all events
- Worked with kitchen staff on food presentation and estimated serve time
- Responsible for cash bank for all hotel bars
0-5 years of experience
- Employee of the Year 1997
- Prepared new menus for the restaurant with the Executive Chef
- Responsible for scheduling staff as well as supervising employees and banquet facilities
- Ordered supplies for restaurant and banquet facilities
- Sold both corporate and social events with 7,500 square feet of meeting space
- Detailed and customized menus with the Executive Chef’s expertise at clients’ request
- Closed out daily transactions
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
