Banqueting Supervisor

Duties and

Responsibilities

• Supervise and coordinate all banqueting events, including weddings, conferences, corporate meetings, and social functions from setup to breakdown.
• Ensure all event spaces are set up according to client specifications and hotel standards, including table layouts, linen, glassware, and crockery.
• Coordinate with the kitchen team on menu preparation, food delivery, plating, and special dietary requirements.
• Liaise with clients before events to confirm arrangements and address any concerns, ensuring all

Requirements

• are met.
• Supervise, guide, and direct F&B staff during events, assigning duties and ensuring adherence to service standards.
• Train and mentor F&B staff on service etiquette, food safety, and operational procedures.
• Conduct pre-event briefings and post-event debriefings with F&B staff to ensure smooth execution and continuous improvement.
• Monitor guest satisfaction during events, addressing complaints or issues promptly and professionally.
• Manage inventory of banqueting equipment, linen, glassware, crockery, and cutlery, ensuring adequate stock levels.
• Conduct regular stock takes and prepare inventory reports, identifying shortages or damaged items.
• Ensure compliance with HACCP, food safety, and health and safety regulations at all times.
• Prepare event orders (BEOs), post-event reports, and maintain accurate records of all functions.
• Coordinate with housekeeping, maintenance, front office, and audio-visual teams for seamless event execution.
• Handle cash and payment processing for events, ensuring accuracy and proper documentation.
• Minimize food and beverage waste and control costs to ensure profitability.
• Report maintenance issues in event spaces and follow up on repairs with the maintenance team.
• Support the sales team in showing event spaces to potential clients and converting inquiries into bookings.
• Organize and execute special theme events, gala dinners, and seasonal functions.
• Perform any other duties as assigned by the Food & Beverage Manager or General Manager.
• Qualifications, Skills, and

Experience

• Diploma in Hospitality Management, Hotel Management, or Food & Beverage Service from a recognized institution. A relevant Bachelor’s degree will be an added advantage.
• Minimum of 3-5 years of
• in banqueting, events, or food & beverage service with at least 2 years in a supervisory role in a 3-5 star hotel.
• Excellent leadership, organizational, and multitasking skills.
• Strong customer service orientation and problem-solving abilities.
• Proficiency in hotel software (e.g., Micros, Opera) will be an added advantage.
• Knowledge of HACCP, food safety regulations, and health and safety standards.
• Strong communication and interpersonal skills to interact with clients, guests, and staff.
• Ability to work under pressure, handle challenging situations, and remain calm during busy events.
• Flexible working hours including weekends, public holidays, and late evenings.
• Detail-oriented with a focus on quality and consistency.
• Must be a Kenyan Citizen.