About our company:
Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.
Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.
At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the travelers journeyinviting them to experience the frequency of each hotels locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.
Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboards award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.
Springboard Hospitality maintains corporate offices in Los Angeles and Honolulu, while also supporting a modern work remote culture for select positions. https://www.springboardhospitality.com/
Primary mission:
As a leader in the Banquet Department, the Banquet Supervisor is responsible for providing the highest quality of service possible to guests in an efficient and courteous manner. Overseeing the daily banquet operations and events including managing the staff. Ensuring product and service standards are met and implementing and maintaining procedures for maximum operating efficiency. The Banquet Supervisor has the duty to set a leadership example for all bar staff to follow, especially when it comes to providing high levels of customer service, in a friendly, safe, and sanitary environment.
SCOPE OF WORK + TEAM
- Reports to Director of Engineering/Chief Engineer
- Supports Engineering department
RESPONSIBILITIES
- The Banquet Supervisor will develop and maintain a positive and professional working relationship with the Sales and Catering Team and Kitchen staff.
- Lead and support the Banquet Team while personally assisting in servicing banquet functions based on Department Standards of Service and guest expectations to ensure consistency and excellent quality and guest service experience.
- Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.
- Prepare room according to BEO and the various meal functions.
- Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
- Supervise all Banquet staff, ensuring they have the necessary training, tools, certifications and resources to perform their jobs.
- Ensure staff operate according to policies and procedures, and adhere to the employee handbook.
- Maintain complete knowledge of Department Procedures and Standards of Service and ability to evaluate customer satisfaction comments and take appropriate actions for corrections.
- Ensure department facility and staff is in compliance with safety policies and procedures.
- Anticipate guest's needs, identifying issues and have the ability to quickly resolve problems and / or guest complaints in a prompt and courteous manner while maintaining the quality of service.
- Ability to effectively adjust to major changes in work tasks or the work environment.
- Ensure daily labor is aligned with labor budget and based on projecting revenue.
- Monitor and maintain the cleanliness of the banquet facilities at all times, encouraging all banquet staff to contribute towards the cleanliness and sanitary conditions throughout the banquet areas.
- Promote and practice compliance with fire, safety, health, and hygiene standards and food and beverage regulations.
- Requisition liquor and supplies needed, check goods received, place and stock all supplies in proper places.
- Lock up all liquor cabinets and refrigerators for at closing time.
- Assist with recruitment needs and delivery, training analysis and employee relations.
- Ensure team member breaks are organized in accordance with functions, events, and volume of business in accordance with wage and hour regulations.
- Ensure the bar runs smoothly on a daily basis and is adequately stocked with all necessary goods.
- Train and develop self and team members to ensure guest expectations are met and exceeded.
- Praise and recognize team members and fellow departments on good performance.
- Address performance needs in conjunction with the People & Culture representative through informal reprimands and where necessary implement the Company’s Disciplinary procedures.
- Performs any other duties which are assigned by the Food and Beverage Director.
- Move, push, pull, tables and chairs, and portable bar weighing up to 70 lbs. setting up the banquet room as assigned; correctly and uniformly.
- Set up portable bar in function area according to standard policies and procedures.
- Take drink orders, prepare drinks, open wine bottles and serve alcoholic beverages in a professional manner; following the Alcohol Beverage Control (ABC) for responsible alcohol server guidelines with a training certification.
- Breakdown, clean bar thoroughly; wipe surface areas and empty water in portable bar. Return all equipment and supplies to proper area.
- Keep station neat and clean while servicing guest per established policies, guidelines and procedures.
- Ensure the delivery of food and / or other items to the banquet room and guest table is done in a timely manner.
- Hold an active Safe-serve certification.
