Curious about what the C&B Supervisor Job Description is? Keep reading.

A C&B Supervisor or Banqueting Supervisor reports directly to the Banqueting Manager and oversees the banqueting staff.

C&B Supervisor Job Description – Duties and Responsibilities

  • Train all banquet staff to include conducting a roll call and monthly meetings and illustrating proper techniques and etiquette for various types of service.
  • Define performance requirements and develop action plans for achievement of goals. Monitor staff performance.
  • Check staff attendance according to schedules. Adjust and reassign server stations, as necessary, in order to provide quality service during functions.
  • Supervise the set-up of function rooms to include placement of linens, silver, china and glassware according to event order specifications. Inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set-up.
  • Communicate with the kitchen, service, beverage, conference services, and engineering staff, as well as the guest host to ensure timely execution of events.
  • Supervise clean up of function room and proper breakdown and storage of equipment.
  • Enter billing information into the system to generate a final guest check.
  • Order supplies and linens for functions generating Purchase Orders for approval.
  • Attend department meetings.
  • Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the Banquet.
  • Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, and texture, serving temperature, portion size, garnish and method of presentation, as well as all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the Banquet.
  • Abide by government sale of alcohol regulations, particularly those prohibiting service to minors and intoxicated persons.
  • Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • Assist servers and shift leaders with the execution of events according to the event order and the hotel’s quality standards.
  • Comply with and implement all performance excellence initiatives.
  • Be proactive in identifying and implementing initiatives to improve customer satisfaction.
  • Coach staff to adhere to outlet service standards.
  • Maintain cleanliness immaculate standards of all work environments in all bars and lounges.
  • Solicit feedback from guests concerning food, beverages, service and improvement ideas.
  • Ensure maintenance of equipment by calling for repairs and training staff on correct use.
  • Support the entire Food & Beverage operation including supervising other areas if necessary.
  • Provide a clean and safe environment by assigning and assisting with cleaning.

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