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1

banquet supervisor

  • Count money and make bank deposits. 
  • Investigate and resolve complaints.
  •  Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. 
  • Maintain food and equipment inventories, and keep inventory records. 
  •  Establish standards for personnel performance and customer service. 
  •  Order and purchase equipment and supplies. 
  • Monitor employee and patron activities to ensure liquor regulations are obeyed. 
2

banquet supervisor

  • Responsible for the set-up and the clean up to various events and functions held at the hotel.  
  • Direct contact with event groups to fulfill their needs and make sure everything was to their liking for best experience.  
  • Involved with various other help around the hotel such as bar-backing, keeping track of liquor inventory, banquet serving, training and scheduling new set-up employees, some maintenance, etc.  
  • Inspect event facilities to ensure that they conform to customer requirements.Order or receive supplies or equipment.
3

banquet supervisor

  • Respond to guests’ requests and/or issues and communicate them to the Banquet Manager and/or Assistant Banquet Manager. 
  • Works with servers insuring that all are setting according to systems established. 
  • Manages assigned operational functions within the department consistent with the strategic plan and vision for the department, the division and the property. 
  • Maintain a clean and orderly work area in accordance with hotel standards. Ensure that a high level of sanitation and cleanliness is maintained before, during and after each shift. 
  • Capable of performing all hourly functions and operating all equipment in the department. 
  • Able to setup functions according to work orders and BEO’s (buffets, sitdowns, receptions, etc.)
4

banquet supervisor

  • Managed a team of banquet servers to achieve successful, flawless events.
  • Trained staff, assigned duties and scheduled staff hours.
  • Provided a leadership role for my service team to ensure event preparations were completed on schedule and according to Robert Treat specified standards.
  • Acted as a facilitator to ensure clear, direct communication and cooperation between front and back of the house departments.
  • Created an overall comfortable and inviting environment for our guests to ensure return business.
  • Continuously aware of, and responsive to, all customers concerns, complaints and requests.
  • Responsible for creating elaborate displays, taking into account both the aspects of aesthetics and efficiency.
5

banquet supervisor

  • Serve meals and beverages in accordance with catering protocol. 
  • Maintained equipment and all catering supplies.
  • Respond to guests’ requests and/or issues and communicate them to the Banquet Manager and/or Assistant Banquet Manager.
  • Works directly with Banquet managers on staffing ratios, room lay outs, menu implementation and operation of events.