Banquet Supervisor at Spooky Nook Sports Inc – Manheim, Pennsylvania

The part-time Banquet Supervisor is responsible for the banquet service functions throughout the complex for all events and private parties. He/she will direct Banquet team members in ensuring the guest expectations are met and exceeded through maintaining the highest standard of Food & Beverage service. The Banquet Supervisor will help implement the policies established by the Banquet Manager, as well as assisting in developing, implementing and maintaining standard operating procedures for all banquets.

Benefits

Working at the largest indoor sports complex in North America is an experience that compares to no other. The atmosphere is filled with energetic excitement that provides an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest-focused team members that make kindness contagious and help others succeed.

As a Part-Time team member of the Nook, you will enjoy:

• Free individual membership to our massive 80,000+ sq. ft. fitness center, including all the equipment you need to fit almost any training program. Membership also includes all group fitness classes. (Upgrade to family membership at 50% off the total price).
• 1.5x your hourly rate of pay for holiday hours worked
• 35% discount on food and beverage purchases, including our upscale restaurant, Forklift and Palate
• 35% off all Nook apparel
• Free child watch (3 hour increments)
• Discounts on birthday parties, personal training, event space rental, and more!
• Discounts at participating local restaurants and businesses

Essential Job Functions

• Foster and promote a cooperative working environment, maximizing productivity and team member morale.
• Serve as a departmental role model and mentor by working alongside team members to perform technical or functional job duties.
• Provide leadership and a positive image for the complex. Strives to provide guests with premier service in all banquet and complex events.
• Take responsibility for tasks and assignments while encouraging and motivating team members to perform their best.
• Make decisions and provide input on possible improvements to processes.
• Assume the responsibility of being the main contact for the client(s) during events.
• Assure timely execution of banquet and catering event orders for the entire facility, assuring complete details of services to be delivered are communicated through all departments in a timely and effective manner.
• Be well-versed in standard operating procedures of the department including the ability to perform each duty that would be assigned to all team members working in the area of primary focus, including servers, bartenders, bus persons, and lead supervisory personnel.
• Assist with planning BEO execution. Organize event itinerary and staffing roles for review and communication prior to each event.
• Ensure timely communication to culinary staff of event attendance, event timing, and event changes as they occur.
• Coordinate with other departments to arrange for the timely delivery of requested services.
• Direct and oversee all setup and preparation for services and assure service ware and equipment are removed from service areas promptly and stored in a sanitary and organized manner.
• Organize all assigned functions and complete preparation work in accordance with departmental standards.
• Assure proper inventory of all banquet service equipment and supplies to meet required needs.
• Assist management to ensure that all team members have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory).
• Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift and departmental operations to team members and ensure that they are understood.
• Collaborate with management to develop and carry out ideas and procedures and set goals to continuously improve department performance around guest and team member feedback.
• Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to the food and beverage department.
• Assist the Banquet Manager with the ongoing training and coaching of all the banquet staff as required.
• Review staff schedule and labor needs to meet the guests needs as well as maximize efficiency.
• Perform all other duties as assigned.

Basic Qualifications

• Approximately 2-3 years of banquet serving experience or other Food & Beverage leadership experience.
• Previous experience directly supervising employees.
• Experience serving covered and uncovered food trays.
• Open availability including mornings, evenings, and weekends.
• Must be 18 years of age or older
• Dependable transportation to and from work
• Language skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communication
• Ability to fulfill the physical requirements of the position with any reasonable accommodations as necessary
• Availability to work a flexible schedule that may include evenings, weekends, and/or holidays as needed
• Authorized to work in the United States

Preferred Qualifications

• Previous experience working with BEO’s
• Outstanding demonstration in meeting strict deadlines
• Leadership skills; Inspires respect and trust from others
• Highly dependable with a history of consistent attendance and punctuality
• Demonstrates a positive and friendly attitude towards guests, customers, and fellow employees. Exhibits a respectful, professional demeanor
• Self-starting and motivated with the ability to work independently and take initiative
• Ability to multi-task and balance multiple projects/duties at once
• Team-focused mindset; willing to set own priorities aside to help others; contributes to building a positive team spirit and morale
• Integrity: Trustworthy and honest; takes accountability when appropriate
• Detail-Oriented; Demonstrates a consistent level of accuracy and thoroughness; looks for ways to improve and promote quality
• Demeanor to remain calm in tense or stressful situations
• Initiative to work efficiently with minimal supervision

Working Conditions

• Work environment: Upbeat, high-energy sports and event complex with heavy foot traffic and frequent large crowds. The team member will primarily work in various banquet, event, and kitchen environments that may have fluctuating temperatures.
• Physical requirements: While performing the duties of this job, the team member will be regularly required to perform physical activity that includes moving about the work area, standing, sitting, bending, reaching with hands and arms, lifting, pushing, pulling, talking, hearing and smelling. The team member will be frequently required to stoop, kneel, or crouch. He or she is required to have the visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned.
• Lifting requirements: The team member will be required to lift, push, pull, lower and/or move up to 10 lbs. regularly, and up to 50 lbs. occasionally.
• Noise Level: The noise level in this environment is typically moderate to loud.
• Work schedule: The work schedule will fluctuate to include evenings, weekends, and holidays.