Banquet Supervisor | Part-Time | Carolina Club UNC Alumni

Oak View Group•Chapel Hill, NC

13d•$11 - $15

About The Position

The Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff. This role pays an hourly rate of $11.00 to $15.00 and is tip eligible Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 24, 2026.

Requirements

Associate’s degree (A.A.) or equivalent from two-year College or technical school; one year to two years related experience and/or training; or equivalent combination of education and experience.
Nationally recognized, advanced food service sanitation training course certification.
Valid Managers ServSafe Certification
Valid Alcohol Service Permit
Familiar with inventory cost control and menu planning.
Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
Working knowledge of Point of Sale and timekeeping systems.
Previous supervisory experience is required
Knowledge of food and beverage operation and preparation is required
Cash handling abilities; basic math skills including significant number manipulation.
Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
Good verbal and written communication skills.
Must have a flexible schedule, be highly motivated and quality driven
Detail oriented yet able to excel while multi-tasking
Able to accept responsibility and lead by example
Cash handling and computer skills
Excellent communication skills
Able to lift 25 LBS

Responsibilities

Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction
Coordinates with other departments to arrange for the delivery of requested services.
Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
Ensures all functions are set and staff is prepared and organized before required time on BEO
Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive
Ensures proper setting of buffet tables and other food service tables
Arranges for and ensures proper sequence of service for each event
Supervises clearing and post function cleanup and garbage removal
Maintains clean and orderly back areas, pre-function areas and storage areas
Assures that all china, glassware, silverware, linen, etc are returned to their proper location after each event
Supervises the handling, storage, and security of all catering service equipment and decor
Assists with staff training programs
Conducts regular staff meetings to build rapport and ensures colleagues are well informed
Clearly projects the visions of the department and measures progress
Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency
Work with the Executive Chef to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events.
Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.
Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.