Food & Beverage Supervisor - Banquets

Overview The Banquet Supervisor is responsible for the successful execution of private events and club functions by providing hands‑on leadership and ensuring exceptional service standards reflective of the Club’s hospitality culture. This position supervises banquet service staff and oversees event setup, service execution, and breakdown while maintaining a seamless experience for members and their guests. Working closely with the Food & Beverage leadership team, culinary staff, and event coordinators, the Banquet Supervisor ensures that all events are executed according to club standards, banquet event orders, and member expectations. This role serves as a key leader on the floor, fostering teamwork, professionalism, and a service‑first environment. Key Responsibilities Member & Guest Experience Deliver exceptional hospitality to members and guests, ensuring a welcoming and personalized event experience. Actively monitor service throughout events to anticipate needs and uphold club service standards. Address member or guest concerns promptly, professionally, and discreetly. Maintain a visible and engaged presence during all functions. Room Setup and Layout Oversee the setup of the banquet hall or event space, ensuring that tables, chairs, linens, décor, and other arrangements are made according to the event's requirements. Work with the venue’s AV, lighting, and décor teams to ensure that everything is set up in time for the event. Ensure the layout meets the specific needs of the event, from seating arrangements to staging for performances or presentations. Coordinate event flow to ensure smooth transitions between reception, dining, and program elements. Assist in managing multiple functions while maintaining consistent service quality. Food & Beverage Service Oversight Coordinate closely with culinary and beverage teams to ensure accurate timing and presentation. Monitor food quality, appearance, and temperature standards. Oversee beverage service operations, including bar setup and execution. Ensure special requests, dietary needs, and member preferences are fulfilled accurately. Team Leadership & Development Lead banquet servers, bartenders, and support staff during events. Conduct pre‑shift meetings to review event details, service expectations, and assignments. Train and mentor team members on service standards, etiquette, and club culture. Promote teamwork, accountability, and professionalism within the banquet team. Provide performance feedback and support ongoing staff development. Operational Standards Maintain cleanliness, organization, and readiness of banquet spaces and service areas. Ensure proper handling and care of club equipment, linens, and supplies. Assist with inventory awareness and responsible use of banquet resources. Serve as liaison between front‑of‑house and back‑of‑house teams during events. Logistics and Problem‑Solving Ensure that all necessary equipment, supplies, and resources (such as linens, glassware, and tableware) are available and in good condition. Solve any logistical issues that arise, such as equipment malfunctions, last‑minute menu changes, or staff shortages. Oversee the smooth transition between different event phases, such as set‑up, meal service, and clean‑up. Health and Safety Compliance Ensure all food safety and health regulations are followed, including proper handling, serving, and storage of food and beverages. Make sure that banquet spaces meet health and safety standards, including proper sanitation and cleanliness. Ensure that staff are properly trained in food safety protocols and that any dietary restrictions or allergies are addressed. Clean‑Up and Post‑Event Duties Oversee the clean‑up process after the event, ensuring that the banquet hall or event space is restored to its original state and that all equipment, linens, and supplies are properly stored or returned. Oversee breakdown and proper reset of banquet rooms. Ensure equipment and supplies are stored appropriately. Confirm event spaces are prepared for upcoming functions. Provide feedback following events to support continuous operational improvement. Requirements Qualifications Minimum of 2–3 years of banquet or food & beverage supervisory experience, preferably in a private club, luxury hospitality, or high‑volume event environment. Strong understanding of formal and informal service styles. Demonstrated leadership and team development skills. Excellent interpersonal and communication abilities. Ability to remain composed and solution‑focused in a fast‑paced environment. Knowledge of POS systems and basic computer applications preferred. Education: High school diploma or equivalent; degree in hospitality management, business, or related field is preferred. Physical Requirements Ability to lift and carry up to 30 lbs. Ability to push or pull up to 30lbs. Ability to reach overhead. Ability to work in different weather conditions. Capability to stand, walk, bend, and reach for extended periods. Language Required to speak, read, write English, and do basic mathematics. Bi‑lingual in Spanish a plus. Supervisory Responsibilities Banquet Servers, Bartenders, and Event Support Staff #J-18808-Ljbffr Ansley Golf Club