Banquet Supervisor | Part-Time | Grand Junction Convention Center

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.OverviewThe Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff.This role pays an hourly rate of $22.00 to $27.00Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. Also, OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year.This position will remain open until April 10, 2026.ResponsibilitiesApproaches all encounters with guests and colleagues in a friendly, service-oriented mannerMaintains constant communication with guests and on-site contact to ensure all expectations are met or exceededRemains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfactionCoordinates with other departments to arrange for the delivery of requested services.Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food serviceEnsures all functions are set and staff is prepared and organized before required time on BEOInspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractiveEnsures proper setting of buffet tables and other food service tablesArranges for and ensures proper sequence of service for each eventSupervises clearing and post function cleanup and garbage removalMaintains clean and orderly back areas, pre-function areas and storage areasAssures that all china, glassware, silverware, linen, etc are returned to their proper location after each eventSupervises the handling, storage, and security of all catering service equipment and decorAssists with staff training programsClearly projects the visions of the department and measures progressAttends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.QualificationsHigh school diploma; one year to two years related experience and/or training; or equivalent combination of education and experience.Nationally recognized, advanced food service sanitation training course certification.Valid Managers ServSafe CertificationValid Alcohol Service PermitWorking knowledge of Point of Sale systems.Knowledge of food and beverage operation and preparation is requiredCash handling abilities; basic math skills including significant number manipulation.Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.Good verbal and written communication skills.Must have a flexible schedule, be highly motivated and quality drivenDetail oriented yet able to excel while multi-taskingAble to accept responsibility and lead by exampleCash handling and computer skillsExcellent communication skillsAble to lift 25 LBS