F&B Banquet Supervisor

Role Overview

As a Banquet Supervisor, you will guide banquet service teams through event setup and live service, keeping workstations prepared and guest interactions polished. Your leadership helps deliver a consistent luxury standard while supporting efficient operations, responsible stock use, and banquet revenue targets.

Key Responsibilities

• Lead and support banquet waiters and waitresses, assigning tasks and coaching staff during service.
• Check that service stations are stocked, orderly, and presented to the hotel’s required standards before and throughout each event.
• Oversee the service sequence in real time, addressing issues promptly and helping the team provide attentive, well-paced service.
• Use approved suggestive-selling approaches and detailed menu knowledge to recommend suitable food and beverage options.
• Ensure orders are entered correctly in the MICROS point-of-sale system and follow established cash-handling procedures.
• Care for food, beverages, and operating equipment to limit waste, loss, and breakage.
• Follow hotel procedures for fire, life, and general safety; identify hazards and take prompt action to report or resolve them.
• Provide guests with accurate information about hotel facilities and local points of interest, and handle lost property according to procedure.
• Arrive punctually in the correct uniform with name tag, follow hotel policies, and adapt to changing shifts and event requirements.

Requirements & Qualifications

• At least three years of food and beverage supervisory experience in a five-star hotel.
• A diploma or certificate in Food and Beverage or Sales.
• Strong spoken and written English; additional language skills are an advantage.
• Confident upselling ability and knowledge of suggestive-selling techniques.
• Effective supervisory and communication skills, with the ability to motivate a team and maintain service standards during busy events.