The Banquet supervisors job is to create and unique experience for all guests while coordinating staff and events to achieve a one of a kind feeling and experience for all in the award winning south Okanagan.

Job Description: 

Duties and Responsibilities

Outstanding customer service – anticipate guest needs, respond promptly and acknowledge all guests even when busy

Hold complete knowledge of service requirements for assigned functions

Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for anticipated business

Maintain complete knowledge of all menu selections including major ingredients, appearance and method of presentation, characteristics/descriptions of wines/champagnes ordered, group name, background, VIPs and any special requests

Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink

Conduct pre-function meeting to ensure assigned staff is present and inspect grooming and attire, review upcoming event and assign stations and side work

Inspect function area for cleanliness and working condition, inspect table set ups, bar set ups and buffet tables/receptions/coffee breaks for cleanliness, attractiveness and to ensure agreement with function order

Understand proper maintenance and use of equipment; use equipment only as intended

Exercise good judgment in determining potentially intoxicated guests

Direct Servers on timing of service throughout function; constantly monitor performance in all phases of service and job functions and rectify any deficiencies as they arise

Ensure unused food is returned to the kitchen, designated condiments are broken down and properly stored and all banquet supplies are returned to designated storage areas

Direct set up and breakdown of function room and clean up

Maintain and enforce knowledge of hotel’s standards, policies, and procedures with Banquet Servers

Anticipate guest needs, respond promptly and acknowledge all guests

Treat work area, tools used to complete the duties of the position and the entire facility with respect

All other duties as assigned


Minimum 19 years old to serve alcoholic beverages

Two years’ experience in banquet food service

Communicate effectively in English, both verbally and in writing

Compute basic mathematical calculations

Think clearly, analyze and resolve problems exercising good judgment

Display strong attention to detail

Physical Demands:

Requires constant standing or walking

Occasionally requires climbing stairs, pushing/pulling racks with product weighing 5-100 pounds, and rarely could weigh up to 200 pounds

Frequent crouching/stooping; reaching for, handling or grasping objects or supplies or lifting/carrying supplies weighing up to 50 pounds

Sitting will be required rarely

Safety requirements: Adhere to company, property and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, all safety procedures must be followed

Exposures: Changing temperatures (72-110 degrees F), slippery floors, noise and vibrations

Work Environment:

Ballrooms, Meeting Rooms, Bar and kitchen area

Interaction with staff and customers

Additional Duties:

Additional duties and responsibilities may be added to this job description at any time.  The job description does not state or imply that these are the only activities to be performed by the employee(s) holding this position.  Employees are required to follow any other job-related instructions and to perform any other job-related responsibilities as requested by their supervisor.

2-5 years
Employment Type: 
Full Time