TITLE: Food and Beverage Supervisor / Banquet Captain

DEPARTMENT: Food and Beverage

REPORTS TO: Food & Beverage Manager

SUMMARY

Supervise daily restaurant and banquet activities to achieve guest satisfaction, deliver quality service, ensure compliance with company policies and procedures, and meet or exceed financial goals. Support event execution at both hotel properties, including banquet operations, audio-visual readiness, and accurate daily banquet billing.

ESSENTIAL RESPONSIBILITIES

· Supervise and work banquet shifts as needed to maintain service standards and operational coverage.

· Supervise all requirements for Banquet Event Order are met ( Set-up and Audiovisual)

· Supervise Outlets Operation as needed including (Restaurant, bar, In Room Dining, Food Truck, Mini-Bar)

· Manage banquet functions at both hotel properties, including event setup, service, breakdown, and cleanup.

· Attend Banquet Event Order (BEO) meetings and review event details to ensure functions are properly planned and executed. Thursday at 2:00p.m.

· Communicate daily with Sales, Operations, and Culinary teams regarding special events, house counts, guest needs, and operational changes.

· Monitor bartenders and servers to ensure compliance with service standards and SOPs, including proper uniform, clean and polished shoes, name tags, and professional appearance.

· Train servers and bartenders on the point-of-sale (POS) system, service standards, and guest-service expectations.

· Ensure checks and POS tickets are closed correctly; review voided, canceled, discounted, and complimentary transactions for appropriate documentation and approval. Including OFF LINE TICKET settlement.

· Supervise guest service and remain attentive to guest cues, service timing, and opportunities to resolve concerns promptly.

· Monitor completion of side work and assigned opening, closing, and cleaning duties.

· Review shift communication logs, document relevant updates for the next shift, track call-offs, and review floor plans to ensure adequate staffing coverage. Report daily Pass on shift.

· Inspect the restaurant, service stands, aisles, tables, and dining areas for cleanliness, organization, and proper setup.

· Recommend and implement promotions, displays, buffet presentations, and other ideas to attract in-house guests and increase local business.

· Maintain, organize, and order products and supplies for the Market Center.

· Prepare weekly associate schedules based on budget, forecasted demand, event requirements, and business levels.

· Conduct bar inventory and report variances, shortages, or unusual usage to management.

· Perform server, bartender, and other operational duties when needed to support the team and maintain service quality.

BANQUET OPERATIONS

· Review each BEO before the event to confirm event timing, guest guarantees, room setup, floor plans, menu selections, service style, special requests, and billing instructions.

· Coordinate banquet setup, service, breakdown, and room resets to ensure spaces are ready on schedule and meet hotel standards.

· Conduct pre-event briefings with banquet associates to communicate assignments, event timelines, menu details, service expectations, and client requests.

· Verify room layouts, tables, chairs, linens, place settings, buffet stations, signage, and other required equipment before guests arrive.

· Coordinate with Sales, Culinary, Housekeeping, Engineering, Front Office, and other departments to support seamless event execution.

· Monitor food quality, presentation, portion control, service timing, and beverage service throughout each function.

· Confirm actual attendance, additional orders, schedule changes, and other deviations from the BEO are documented and communicated to the appropriate teams.

· Address guest concerns and last-minute event changes promptly; escalate issues that require management approval.

· Inspect banquet spaces before, during, and after events for cleanliness, safety, equipment condition, and readiness for the next function.

· Ensure banquet associates follow hotel policies, food-safety and sanitation procedures, and responsible alcohol-service requirements.

· Report staffing needs, equipment damage, supply shortages, service issues, and opportunities to improve banquet operations to management.

AUDIO-VISUAL (AV) OPERATIONS

· Review BEOs and event specifications to identify audio-visual requirements, including microphones, speakers, projectors, screens, displays, cables, adapters, and connectivity needs.

· Coordinate AV setup and readiness with hotel personnel, event organizers, and approved third-party vendors as applicable.

· Ensure AV equipment is positioned, connected, and tested before the scheduled start of each meeting or event.

· Perform basic troubleshooting for common AV issues when trained and authorized; promptly escalate technical problems beyond the supervisor's capability.

· Confirm presentation equipment and meeting-room technology are available and functioning according to the event schedule.

· Communicate AV requirements, setup changes, equipment shortages, and technical issues to the appropriate departments and event contacts.

· Ensure equipment is handled safely, cords are secured to reduce trip hazards, and equipment is returned to its designated storage location after use.

· Document equipment problems, missing items, damage, and vendor support needs; notify management or Engineering as appropriate.

· Verify that AV rentals, labor, equipment, and other applicable charges are accurately recorded and forwarded for billing in accordance with hotel procedures.

DAILY BANQUET BILLING

· Review completed BEOs and event records daily to confirm that contracted food, beverage, labor, equipment, and AV charges are accounted for.

· Verify actual guest counts, guaranteed attendance, consumption, additional orders, and approved event changes against the BEO and applicable hotel procedures.

· Confirm additional services, last-minute requests, overtime, equipment rentals, and other applicable charges are documented and appropriately authorized.

· Prepare and review banquet checks, event invoices, and supporting billing documentation according to hotel procedures.

· Verify pricing, service charges, gratuities, taxes, discounts, deposits, and payment arrangements for accuracy and consistency with the event agreement.

· Ensure charges are directed to the correct guest folio, group master account, house account, or approved direct-bill account based on the event's billing instructions.

· Reconcile banquet checks and supporting documentation with the BEO before submitting billing for final processing.

· Coordinate with Sales and Accounting to resolve discrepancies, missing charges, payment questions, and billing adjustments.

· Submit completed banquet billing documentation within the hotel's required daily deadlines and notify management of unresolved items.

· Maintain organized records of event checks, billing approvals, adjustments, and supporting documentation for review and audit purposes.

· Follow hotel authorization procedures for comps, discounts, voids, corrections, and billing changes; do not make unauthorized adjustments.

OUTLET OPERATIONS: MINI-BAR, ROOM SERVICE, FOOD TRUCK, AND RESTAURANT SUPPORT

· Ensure associates follow approved procedures for discounts, comps, voids, guest charges, and end-of-shift reconciliation; escalate unexplained discrepancies or unauthorized transactions. Ensure associates follow approved procedures for discounts, comps, voids, guest charges, and end-of-shift reconciliation; escalate unexplained discrepancies or unauthorized transactions.

· Assist with outlet inventory counts, ordering, receiving, stock rotation, waste control, and cost-conscious practices as assigned. Assist with outlet inventory counts, ordering, receiving, stock rotation, waste control, and cost-conscious practices as assigned.

· Communicate outlet performance concerns, guest feedback, product shortages, maintenance needs, and operational recommendations to the appropriate manager. Communicate outlet performance concerns, guest feedback, product shortages, maintenance needs, and operational recommendations to the appropriate manager.

· Monitor outlet cleanliness, equipment condition, product presentation, and compliance with food-safety, sanitation, cash-handling, and service Sops. Monitor outlet cleanliness, equipment condition, product presentation, and compliance with food-safety, sanitation, cash-handling, and service SOPs.

· Restaurant Support: provide floor coverage and hands-on assistance during peak periods, call-offs, special events, or other staffing needs, including serving, bartending, hosting, expediting, and guest recovery when qualified. Restaurant Support: provide floor coverage and hands-on assistance during peak periods, call-offs, special events, or other staffing needs, including serving, bartending, hosting, expediting, and guest recovery when qualified.

· Food Truck: support accurate POS transactions, cash handling, inventory tracking, and reconciliation of sales or product usage according to hotel procedures. Food Truck: support accurate POS transactions, cash handling, inventory tracking, and reconciliation of sales or product usage according to hotel procedures.

· Food Truck: monitor product availability, temperature control, safe food handling, sanitation, and required permits or operating procedures applicable to the outlet; report equipment or supply issues promptly. Food Truck: monitor product availability, temperature control, safe food handling, sanitation, and required permits or operating procedures applicable to the outlet; report equipment or supply issues promptly.

· Food Truck: assist with daily opening and closing procedures, setup, stocking, food presentation, service flow, and cleaning as assigned. Food Truck: assist with daily opening and closing procedures, setup, stocking, food presentation, service flow, and cleaning as assigned.

· Room Service: ensure trays, carts, and service equipment are collected promptly, cleaned, sanitized, and returned to designated areas; verify charges and payment handling follow hotel procedures. Room Service: ensure trays, carts, and service equipment are collected promptly, cleaned, sanitized, and returned to designated areas; verify charges and payment handling follow hotel procedures.

· Room Service: verify orders for accuracy, presentation, special requests, and required condiments before dispatch; coordinate with the kitchen and service team to minimize delays .Room Service: verify orders for accuracy, presentation, special requests, and required condiments before dispatch; coordinate with the kitchen and service team to minimize delays.

· Room Service: support timely and accurate order taking, preparation coordination, delivery, tray/table setup, guest requests, and service recovery in accordance with hotel standards .Room Service: support timely and accurate order taking, preparation coordination, delivery, tray/table setup, guest requests, and service recovery in accordance with hotel standards.

· Mini-bar: monitor inventory variances, missing products, and replenishment needs; maintain accurate records and report discrepancies to management. Mini-bar: monitor inventory variances, missing products, and replenishment needs; maintain accurate records and report discrepancies to management.

· Mini-bar: oversee replenishment and presentation of mini-bar items; verify stock levels, product rotation, expiration dates, and storage conditions; ensure consumption is accurately recorded and charges are promptly communicated or posted according to hotel procedures. Mini-bar: oversee replenishment and presentation of mini-bar items; verify stock levels, product rotation, expiration dates, and storage conditions; ensure consumption is accurately recorded and charges are promptly communicated or posted according to hotel procedures.

· Provide operational support across the hotel’s food and beverage outlets, including mini-bar, room service, food truck, and restaurant operations, based on business needs and management direction. Provide operational support across the hotel’s food and beverage outlets, including mini-bar, room service, food truck, and restaurant operations, based on business needs and management direction.

SUPERVISORY DUTIES

Supervise approximately 5–10 associates, including assigning work, monitoring performance, providing coaching and training, and supporting a professional and service-focused team environment.

BEHAVIORAL FOCUS

At G Lodging, our core values guide our decisions and actions:

· Do the Right Thing: Demonstrate empathy, honor, and integrity in all that we do.

· Think We, Not Me: Work together as a team to reach new heights in our work and community.

· Be Your Best Self: Stay engaged, move with purpose, and serve with enthusiasm.

· Think Like a Guest, Act Like an Owner: Anticipate guest needs and value our properties.

CORE COMPETENCIES

Drawn from our core values, these competencies represent behaviors expected of all associates, regardless of role:

· Integrity and Respect

· Communication

· Innovation

· Teamwork and Relationships

· Hospitality

· Job Excellence

· Managing and Developing Others

· Leadership

POSITION QUALIFICATIONS

Education / Formal Training

High school diploma or equivalent education.

EXPERIENCE

· 1–2 years of banquet or catering experience.

· 1–2 years of supervisory experience in food and beverage.

PHYSICAL DEMANDS

The physical demands described below are representative of those that must be met to perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Ability to lift, push, pull, and carry tables, chairs, trays, plates, chafing dishes, food products, and small equipment, typically weighing 20–40 pounds.

· Bending and kneeling may be required to secure cords, skirt tables, and clean or reset event spaces.

· Ability to move throughout the property and respond promptly to guest and operational needs over varying distances.

· Ability to stand for extended periods while supervising service and observing functions.

ENVIRONMENT

Work is performed indoors approximately 95% of the time. Duties may also require movement between hotel properties and event spaces.

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. The associate may perform other duties as assigned.