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Event Services Supervisor

2 months ago


Detroit, Michigan, United States Azul Hospitality Full time
Job Overview

Location
Azul Hospitality

Employment Type
Part-Time

Shift Availability
Flexible

Department
Hospitality Services

Role Summary

The Event Services Supervisor is responsible for the seamless execution of banquet functions, encompassing planning, procurement, setup, service, and dismantling. This role collaborates closely with the Food and Beverage Director and works in tandem with the Catering, Sales, and Culinary teams to ensure that all event operations meet client expectations effectively.

Key Responsibilities
  • Manage all aspects of banquet service operations and events, ensuring meticulous attention to detail.
  • Assist the Food and Beverage Director in maintaining timely event schedules, making necessary adjustments and communicating updates to relevant staff.
  • Review Banquet Event Orders (BEOs) at the start of each shift to confirm that event spaces are arranged as per agreements and verify audio/visual requirements.
  • Supervise, mentor, and train banquet service personnel.
  • Coordinate staff schedules and manage shift assignments.
  • Provide comprehensive training for staff, focusing on customer service and service etiquette.
  • Collaborate with Catering, Sales, Food & Beverage managers, and culinary teams to ensure exceptional service for all event attendees.
  • Participate in weekly meetings regarding banquet event orders and group resumes to ensure readiness across all departments.
  • Engage with event planners to confirm all requirements are met and to address any last-minute changes or instructions.
  • Stay informed about upcoming groups and major events scheduled within the next three months.
  • Review all assigned banquet menus and seek clarification on any unclear items.
  • Oversee the setup of all meeting spaces prior to events.
  • Meet with the culinary team to confirm food quantities and timing for service.
  • Assist the culinary team with food preparation, ordering, and inventory management as needed.
  • Monitor inventory levels of supplies, equipment, and furnishings.
  • Ensure all specific requirements for buffets, receptions, and meetings are fulfilled, checking inventory needs for upcoming events.
  • Complete all daily administrative tasks as required.
  • Coordinate food and beverage service by liaising with kitchen and service staff during events.
  • Act as a representative at the bar during peak service times.
  • Ensure proper handling and storage of all service equipment, including china, glassware, silverware, linens, and props.
  • Recommend maintenance and repairs to the maintenance department and ensure cleanliness of all function areas.
  • Perform additional duties as assigned by management.
Supportive Functions

In addition to the essential functions, this position may require performing a combination of the following supportive tasks, with the time spent on each determined by management based on hotel needs:
  • Assist with guest inquiries.
  • Adhere to all company safety and security policies and procedures.
  • Report maintenance issues, safety hazards, accidents, or injuries.
  • Carry out other reasonable job duties as requested by supervisors.
Physical Requirements
  • Work primarily indoors, with moderate temperature control.
  • Ability to work in extreme temperatures, such as freezers and kitchens.
  • Stand and maintain mobility for extended periods.
  • Lift up to 45 lbs. and maneuver equipment weighing up to 250 lbs.
  • Perform various physical tasks including bending, climbing, and repetitive motions.
Qualifications

The ideal candidate should possess the following skills and abilities:
  • Proficient in the primary language used in the workplace.
  • Strong communication skills, both verbal and written.
  • Demonstrated leadership and customer service skills.
  • Detail-oriented with excellent organizational abilities.
  • Intermediate computer proficiency.
  • Basic mathematical skills.
  • Able to analyze and anticipate user needs to provide appropriate resources.
  • Effective in managing internal and external customer relations.
  • Familiarity with Windows OS, MS Office, PMS, and POS systems.
  • Self-motivated and capable of working independently.
  • Strong problem-solving skills with a keen attention to detail.
  • Knowledge of table and bar service standards.
  • Ability to describe menu items and preparation methods accurately.
Education and Experience

High school diploma or equivalent required.

Experience
  • 1 to 3 years of experience in high-volume banquet service.
  • Previous experience in hotel or resort banquet settings preferred.
Licenses and Certifications
  • Must be at least 21 years old to serve alcohol.
  • Safe Server Alcohol & Food certification required.
Grooming Standards

All staff members must maintain a neat and professional appearance in accordance with Azul Hospitality standards.

Attendance Expectations

Regular attendance is crucial for the successful performance of this role. Staff members are expected to comply with Azul Hospitality's attendance policies and may be subject to disciplinary action for irregular attendance. Attendance at scheduled training sessions and meetings is mandatory. This job description is not exhaustive and may include additional responsibilities as assigned by management.