Banquet Supervisor

• Supervise and motivate the team by promoting the ‘golden rule’, and lead Banquets services.
• Be visible in the operations, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Be knowledgeable of Banquets operations as well as Four Seasons Cultural and Core Standards, policies, and standard operating procedures. Work closely with the team and assist with set-up/cleaning of operational areas.
• Perform other tasks or projects as assigned by the Director of Banquets, Assistant Banquets Manager, and Hotel Manager.
  

What You Bring

• A minimum of 2 to 3 years of experience in a similar role in a luxury brand
• An outgoing personality and a can-do approach to an assigned task
• High level of understanding and knowledge of food and/or wine
• Proficient in English (speaking, reading, writing)
• Excellent interpersonal, verbal, and written communication skills
  

What We Offer

• Competitive salary, wages, and a comprehensive benefits package
• Excellent training and development opportunities
• Complimentary accommodation at other Four Seasons Hotels and Resorts
• Complimentary dry cleaning for employee uniforms
• Complimentary employee meals
• And so much more!

1. Leadership and Staff Management

• Supervising Banquet Staff: Overseeing banquet servers, bartenders, and setup staff to ensure they perform their duties efficiently and professionally during events.
• Training and Development: Providing training to banquet team members on event protocols, service standards, and health and safety practices.
• Scheduling and Staffing: Managing staff schedules to ensure proper coverage for events, ensuring all shifts are filled and workload is balanced.
• Motivating the Team: Encouraging teamwork, providing feedback, and keeping staff motivated to maintain a positive and productive work environment.

2. Event Coordination and Execution

• Event Setup and Breakdown: Ensuring the venue is properly set up according to client specifications, including tables, chairs, linens, decorations, and AV equipment. Also, supervising the breakdown of the event after it concludes.
• Managing Event Flow: Coordinating the timing of food and beverage service, transitions between event stages (e.g., speeches, meals, and entertainment), and making sure everything is delivered on time.
• Collaborating with Other Departments: Working closely with kitchen staff, the event coordinator, and the client to ensure all aspects of the banquet are aligned with the client’s expectations.

3. Guest Services and Customer Satisfaction

• Guest Interaction: Ensuring guests are satisfied with the service and addressing any issues or complaints promptly and professionally.
• Special Requests: Managing any special requests from guests, such as dietary needs, seating arrangements, or personal preferences.
• Ensuring High Standards of Service: Maintaining a high level of service during the event, ensuring staff are attentive, and that food and beverages are served in a timely and professional manner.

4. Attention to Detail

• Event Specifics: Ensuring that all event details (such as seating arrangements, table settings, decor, and AV setup) are prepared and executed precisely as requested by the client or event coordinator.
• Table Settings and Presentation: Ensuring that tables are set up according to the client’s specifications, with attention to the proper arrangement of plates, glasses, cutlery, and napkins.
• Quality Control: Monitoring food and beverage quality, ensuring they meet the restaurant's or venue's standards before they are served.

5. Health, Safety, and Compliance

• Food Safety: Ensuring food is stored, prepared, and served in accordance with health and safety regulations.
• Alcohol Service: Ensuring the responsible service of alcohol in accordance with local laws, including checking IDs and monitoring guests' consumption.
• Health & Safety Standards: Overseeing that staff follow all safety protocols, including emergency procedures, fire exits, and safe lifting techniques, especially during large events.