A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
The Banquet Supervisor (Banquet Captain) plays a key leadership role in the successful execution of events, working closely with the Sales & Events team to ensure seamless planning, coordination, and on-site delivery. This position is responsible for overseeing event setup, service execution, and breakdown, while ensuring exceptional guest experiences and operational excellence. This role serves as the on-site event lead, coordinating with internal departments, vendors, and clients to bring each event to life. Key Responsibilities Collaborate with Sales & Events team to review and prepare all event details Assist in gathering and organizing event information including vendors, layouts, food & beverage, and logistics Participate in client walkthroughs and planning meetings Support development and execution of Banquet Event Orders (BEOs) Lead on-site event execution, ensuring all details are delivered as outlined Oversee event setup, service, and breakdown, including tables, décor, AV, and rentals Manage event flow including transitions (ceremonies, cocktail hours, receptions, etc.) Ensure compliance with company service standards and operational procedures Supervise banquet staff during events, ensuring professionalism and service quality Assist with staffing coordination to ensure proper coverage for all events Monitor staff performance, attendance, appearance, and adherence to policies Ensure team members follow labor guidelines, including breaks and scheduling Coordinate with vendors to ensure timely arrival, setup, and compliance with guidelines Maintain clear communication with internal departments (Operations, Culinary, Housekeeping, Front Desk, etc.) Support and participate in BEO and pre-event meetings to ensure alignment across teams Assist with product receiving, storage, and organization of banquet equipment Coordinate with culinary team on food & beverage preparation and setup Maintain inventory of event supplies and equipment Oversee event breakdown and cleanup Assist with event reconciliation, including cash handling and tip distribution (if applicable) Participate in post-event recap meetings to identify successes and areas for improvement Required Qualifications Strong organizational skills and attention to detail Excellent communication and interpersonal skills Professional demeanor with a customer-service focus Ability to manage multiple priorities in a fast-paced environment Basic math skills and cash handling experience Proficiency in Microsoft Office (Word, Excel, PowerPoint) Ability to stand and walk for extended periods Flexible schedule, including evenings, weekends, and holidays Reliable attendance and punctuality Eligibility to work in the United States Preferred Associate degree in Hospitality Management or related field Prior experience in banquet operations, events, or hospitality leadership HWV Hospitality Services Inc. is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. #HWV1
