SUPERVISOR - BANQUETS

Position Overview:

The primary responsibility of the Supervisor – Banquets is responsible for interpreting and anticipating guest needs, leading by example, and ensuring service excellence in every aspect of banquet operations. This role supports the planning, training, and execution needed to achieve department goals while maintaining a professional, guest-focused environment.

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities:

· Maintains complete knowledge of and comply with all departmental policies/service procedures/standards.

· Anticipate guests’ needs, respond promptly and acknowledge all guests.

· Always maintains positive guest relations.

· Resolves guest complaints, ensuring guest satisfaction.

· Monitors and maintain cleanliness, sanitation and organization of all assigned work areas upholding brand standards.

· Organize all assigned functions and complete preparation work in accordance with departmental standards.

· Follow on special arrangements to ensure compliance with such.

· Checks storage areas for proper supplies, organization and cleanliness.

· Completes requisition for additional supplies needed and submit it to the Manager.

· Completes requisition linens/skirting required for designated functions and transport such to function area.

· Meets with the Chef and Stewarding to review the scheduled group's menu and equipment requirements. Communication service needs throughout the function.

· Verify that assigned teams have the necessary tools, equipment, and support to perform their roles efficiently.

Additional Duties & Responsibilities:

· Ensures that assigned staff has reported to work; document any late or absent employees.

· Coordinates break for assigned staff.

· Assigns stations and side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.

· Conduct pre-shift meetings and communicate assignments clearly, incorporating Maestro Fundamentals such as “Best Self,” “Greet,” “Smile,” and “Assist.”

· Promote and foster a culture of empowerment and joy, encouraging Team Members to look for opportunities to create unexpected joy for guests and colleagues alike.

· Lead and coach Team Members on all aspects of service, ensuring adherence to standards while nurturing a positive and supportive work environment.

· Inspects grooming and attire of staff; rectify any deficiencies.

Additional Duties & Responsibilities:

· Meets group coordinator/host/hostess prior to function, make introduction and ensure that all arrangements are agreeable.

· Directs Servers on timing of service throughout function.

· Communicates additional meal requirements and special requests to the kitchen.

· Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

· Ensure banquet supplies, condiments, and equipment are returned to designated storage areas, maintaining organization and readiness for future events.

· Support department efficiency by eliminating waste and managing resources effectively.

· Ensure all assigned closing duties are completed accurately before staff sign out.

· Direct the final breakdown of function room and clean up.

· Ensure all closing duties for staff are completed before staff sign out.

· Provides feedback on staff performance to the manager.

Additional Duties & Responsibilities:

· Provide in-the-moment coaching, feedback, and recognition; participate in performance discussions as needed.

· Attend and contribute to department meetings and team development initiatives.

· Report disciplinary problems to the manager and participate in the counseling of employees.

· Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.

· Documents pertinent information in supervisor’s report.

· Safety is an essential function of this job.

· Consistent and regular attendance is an essential function of this job.

· Performs other related duties as assigned.

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Minimum Qualifications:

· 21 years of age.

· Proof of authorization/eligibility to work in the United States.

· High School Diploma or Equivalent

· Must be able to obtain and maintain Health card & Alcohol Awareness (TAM) card, and any other certification or license, as required by law or policy.

· 5 years’ experience in banquet food service.

· Must demonstrate strong knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, butler style service), and compute basic mathematical calculations.

· Maintain confidentiality of guest information and pertinent hotel data.

· Ability to communicate clearly and effectively in English, both in spoken and written form.

· Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.

· Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements:

Must be able to:

· Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned.

· Physically access all areas of the property and drive areas with or without reasonable accommodation.

· Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.

· Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.

· Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.

· Work in a fast-paced and busy environment.

· Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

· Must be willing to work outdoors in seasonal heat (100F+) or cold as well as inclement weather.

· Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.