BANQUET SUPERVISOR JOB DESCRIPTION

Luxury hotel operations run on precise event execution, and the banquet floor is where that promise is either kept or visibly broken. Ecosure inspection readiness, ServSafe compliance, and Banquet Event Order fidelity are the daily accountability markers that define this position. A Banquet Supervisor leads front-of-house service teams through the full run of events, from room configuration and staffing coordination to timing out-of-kitchen delivery, within a property that may run multiple concurrent functions across separate banquet spaces. Few supervisory roles in hospitality demand this combination of floor presence and administrative ownership simultaneously.

The mandate of the Banquet Supervisor is to translate approved Banquet Event Orders into flawlessly executed guest experiences, holding the standard for service timing, room presentation, and staff conduct across all assigned functions. Working within the Food & Beverage Operations hierarchy and in direct coordination with the Banquet Manager, the position carries supervisory accountability for a shift-based banquet team that spans servers, porters, and bartending staff.

Career Impact: Supervisory ownership of multi-function hotel banquet operations, including ServSafe-certified food management and alcohol compliance, builds the operational credibility that distinguishes candidates pursuing Banquet Manager or F&B Manager roles.

Business Impact: A well-run banquet floor directly shapes Meeting Planner Satisfaction scores and repeat group business, making this position one of the most consequential guest-experience roles in the property.

Growth Opportunity: Proficiency in banquet billing, liquor consumption tracking, and catering system administration expands a candidate's scope toward full banquet management, where financial targets and labor scheduling become primary responsibilities.

• Execute Banquet Event Orders for all assigned functions, inspecting rooms prior to event start to confirm setup accuracy.
• Supervise banquet servers, porters, and bartending staff throughout each shift, providing real-time direction and accountability.
• Coordinate timing of food and beverage delivery from kitchen to banquet areas to maintain quality and service standards.
• Monitor compliance with food safety, sanitation, and alcohol service regulations across all banquet spaces.
• Conduct pre-shift stand-up meetings with associates to communicate event details and service expectations.
• Assist the Banquet Manager with scheduling, staffing assignments, billing, liquor consumption records, and event recap documentation.
• Respond to guest concerns during live events, resolving service issues to restore satisfaction promptly.
• Maintain banquet equipment, furniture, and fixtures, submitting work orders for maintenance needs as required.

• Bachelor's degree in Hospitality Management or equivalent work experience.
• 2 or more years of banquet service or supervision experience, with demonstrated leadership of event floor staff.
• ServSafe Food Manager certification or ability to obtain within 90 days of hire.
• Alcohol service certification (TIPs or equivalent) or ability to obtain within 90 days of hire.
• Working knowledge of banquet administrative functions including event billing, payroll documentation, and BEO review.
• Ability to lift up to 50 pounds and stand or walk for the duration of a scheduled shift.
• Availability to work early mornings, evenings, weekends, overnight, and holiday shifts as business demands.
• Clear verbal and written communication skills in English, with confidence directing staff and addressing guests.

• Post-secondary degree or certificate in Food and Beverage Management or a related hospitality discipline.
• Prior experience in a high-volume convention hotel or luxury banquet and conference operation.
• Familiarity with catering and property management systems used in hotel sales and event operations.
• Completion of a First Aid course at Level 1 or above.

• Banquet Event Order compliance rate, measured against confirmed setup and service specifications per function.
• Ecosure and health department inspection scores, reflecting sanitation and food safety standards maintained on the floor.
• Meeting Planner Satisfaction index, indicating the consistency of service delivery across group and social events.
• Staff accountability rate, tracked through documented coaching conversations and performance follow-through.
• Event timeline adherence, measured by kitchen-to-floor delivery windows relative to function schedules.
• Typical tools: catering and property management platforms (commonly Opera Sales & Catering or Delphi); office productivity software (commonly Microsoft Office).

• Base Salary Range: $48,000 to $62,000 annually, depending on property size and market
• Bonus: Discretionary performance bonus; some properties offer event-volume incentives
• Equity: Not typical for this role and level
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by property
• PTO: 10 to 15 days annually, plus hotel-observed holidays
• Common Perks: Hotel employee rates, complimentary or discounted meals on shift, uniform provided

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Candidates must be authorized to work in the United States; employment in this role is contingent upon verified work authorization and successful completion of a background check, which may include criminal history review consistent with applicable law. Reasonable accommodations for qualified individuals with disabilities are available upon request throughout the application and employment process. All applicants are considered without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under federal, state, or local law.

The Banquet Supervisor delivers end-to-end execution of Banquet Event Orders for business meetings and social events, overseeing setup, service, teardown, and audio-visual operations across all banquet spaces. Reporting to the Banquet Manager and working alongside food and beverage associates, this role ensures consistent service standards, staff accountability, and guest satisfaction that protect the property's hospitality reputation.

Key Responsibilities

• Execute Banquet Event Orders for business meetings and social events.
• Coordinate with vendors and other departments to manage all aspects of each function.
• Ensure opening and closing side work is completed by staff on a consistent basis.
• Assist the Banquet Manager or APM with hiring, training, directing staff, and managing inventory.
• Confirm table complements have been properly cleaned and filled.
• Set up, serve, tear down, and clean banquet meeting spaces per room set-up instructions.
• Monitor and maintain cleanliness, sanitation, and organization of banquet spaces.
• Maintain communication with the guest contact person and respond to all guest requests.
• Set up, operate, and dismantle audio-visual equipment.
• Coach and hold food and beverage associates accountable when standards are not met.

Required Qualifications

• High School diploma or equivalent.
• Food Safety certificate, or ability to complete training within initial 90 days.
• Alcohol certification, or ability to complete training within initial 90 days.
• At least 6 months of related banquet experience, with prior supervisory or leadership experience preferred.
• Prior hospitality and customer service experience.
• Basic proficiency in Microsoft Office and Delphi.
• Ability to lift, pull, and push up to 50 pounds and to bend, squat, stand, and walk for extended periods.
• Flexible availability including days, early mornings, evenings, nights, weekends, and holidays.

Embedded within the food and beverage department, the Banquet Supervisor ensures phenomenal guest service by overseeing food quality, presentation, and ticket execution across all banquet functions. Working closely with the Chef and service staff through daily line-ups, menu meetings, and training programs, this role supports financial targets and kitchen cleanliness standards that sustain an exceptional dining experience.

Core Functions

• Interview, hire, train, and supervise employees, planning and assigning work, appraising performance, and addressing complaints.
• Provide excellent quality and presentation of all food to guests based on agreed-upon specifics.
• Utilize daily line-ups, quarterly menu meetings, and training programs to ensure servers deliver phenomenal guest service.
• Support the Chef with training staff to execute all tickets within twenty minutes or less where applicable.
• Assist in meeting financial targets while achieving food quality and service objectives, escalating concerns to the General Manager when needed.
• Maintain a high level of cleanliness in kitchen facilities, including pantry, cooking line, prep areas, dish area, and walk-in.
• Attend departmental meetings.

Qualifications & Experience

• Degree in Culinary Arts, or 2 or more years of high-volume kitchen experience.
• Food Handler Certificate, if applicable.
• Expertise in food product, presentation, quality, preparation, menu concept, and design.
• Strong passion for food and creating personalized guest experiences.
• Excellent written communication and presentation skills.
• Flexible schedule, available to work evenings, weekends, and holidays.

Reporting to Banquet Managers, the Banquet Supervisor shapes Food and Beverage Operations performance by mentoring staff, enforcing Fairmont and Accor service standards, and liaising between Kitchen leaders, Banquet colleagues, and function convenors to ensure smooth event execution. Partnering with hotel departments and overseeing Banquet Porters and Servers, this role advances colleague engagement, J.D. Power Meeting Planner Satisfaction targets, and the sustained quality of all banquet functions.

Primary Duties

• Lead, mentor, and train the Food and Beverage Operations team, acting as a role model for exceptional performance.
• Enforce Fairmont and Accor service and product delivery standards across all banquet operations.
• Supervise floor activity, maintain professionalism, and communicate actively with Banquet Managers and other hotel departments.
• Adopt and promote all company Health, Safety, and Sustainability policies to maintain a safe work environment.
• Drive performance toward J.D. Power Meeting Planner Satisfaction targets, productivity goals, and colleague engagement opportunities.
• Conduct on-floor and off-floor performance management, including colleague performance reviews.
• Oversee banquet food and beverage functions, giving direction and training to service staff.
• Liaise between Kitchen leaders, Banquet colleagues, and function convenors to ensure smooth event execution.
• Monitor Banquet Porters and Servers to ensure work is completed per function contracts, and assist with billing, liquor consumption, and scheduling as needed.
• Maintain all banquet equipment in perfect working condition and perform server, porter, bartending, or cashiering duties as required.

Skills & Qualifications

• Post-secondary degree in Hospitality or Food and Beverage Management is an asset.
• Completion of Level 1 or 2 First Aid course is an asset.
• Minimum 2 years of banquet leadership or serving experience in a luxury banquet or conference operation.
• Strong leadership, interpersonal, and problem-solving abilities with a proven ability to lead by example.
• Working knowledge of MS Office and Sales and Catering Opera.
• Highly organized with the ability to delegate tasks, handle multiple priorities, and maintain composure under pressure.
• Flexible availability including early mornings, evenings, weekends, overnights, split shifts, overtime, and holidays.

Sitting at the intersection of guest relations and operational management, the Banquet Supervisor leads day-to-day banquet functions at a large convention hotel by executing Banquet Event Orders, inspecting event rooms, and supervising kitchen-to-floor service delivery to ensure quality and timeliness. Operating across financial, personnel, and compliance responsibilities, including invoices, payroll, ServSafe standards, and health department readiness, this role builds the service culture and staff accountability that drive consistently excellent guest experiences.

Duties

• Maintain and refine service standards, ensuring compliance with applicable laws, regulations, and local contracts.
• Manage day-to-day operations of all banquet functions, including inspecting events to ensure correct standards are met.
• Ensure compliance with health, safety, and sanitation standards, preparing daily for health department and Ecosure inspections.
• Supervise cleanliness and upkeep of food preparation areas, refrigeration, storage areas, hallways, corridors, and storerooms.
• Inspect all function rooms before event start, execute Banquet Event Orders, and handle special requests as needed.
• Supervise the timing of kitchen-to-floor service delivery to ensure prompt delivery and quality control.
• Complete all financial and personnel administrative duties accurately, including invoices, payroll, event recaps, banquet checks, and requisitions.
• Conduct daily stand-up meetings with associates to communicate relevant information prior to each event.
• Monitor and develop team members through training, hands-on management, and accountability measures.
• Review staffing levels to meet guest service, operational, and financial objectives, and maintain associate productivity.
• Maintain furniture, fixtures, equipment, and all banquet spaces to a high standard, coordinating maintenance with Engineering.
• Enforce steps of service, respond to emergencies swiftly, and participate in all required trainings and meetings.

Requirements

• High School diploma or equivalent.
• ServSafe Food Manager certification and unexpired TIPS certification required.
• 2 or more years of food and beverage experience in a large convention hotel or high-volume hospitality environment.
• Comprehensive knowledge of hospitality operations and federal, state, and local laws governing employment, safety, and labor relations.
• Strong computer skills including proficiency with online purchasing systems.
• Proficiency in clear written and verbal communication in English, including comfort speaking with guests and conducting meetings.
• Ability to handle multiple priorities in a fast-paced environment.
• Ability to lift to 50 pounds and push, pull, or carry up to 100 pounds, and to stand or walk for extended periods.
• Flexible availability for nights, weekends, and holidays.