Banquet Supervisor bei Denver Museum of Nature & Science

Job Class: Full Time
Hiring Range: $26 - $28
Work Schedule: Variable schedule, including mornings, evenings, weekends, and holidays as needed.
Direct Reports: 19

Essential Duties

• Leads and motivates the Banquet Services team and ensures event success through proactive communication and delivering high-quality service during events to meet service standard goals.
• Acts as the primary point of contact for banquet and stewarding staff during assigned shifts. Resolves problems encountered during daily operations and determines appropriate solutions.
• Communicates service standards and expectations for all banquet personnel and contractors.
• Ensure team members are well-prepared, properly uniformed, and trained on service standards.
• Collaborates with Consultants, Kitchen, and Banquet service team to ensure smooth event operation including menu implementation, logistical layout and décor details.
• Assists in managing department inventories and supplies needed for events. Approves all orders/purchases of supplies, rentals and catering products to remain within budgeted margins, following all Museum ordering procedures.
• Reviews BEO’s (Banquet Event Order) and CAD’s (Catering Diagrams) with Catering Consultants to optimize understanding of event expectations to accurately communicate needs with banquet management, captains and culinary team.
• Responsible for hiring, on-the-job training, communicates job expectations and performance standards, monitors and documents performance, provides performance feedback and formally completes and delivers employee performance evaluations.
• Ensures that team and staff follow food handling and/or storage practices, etc., through proper training and supervision.
• Demonstrates, trains, and promotes safety awareness within the food service department.
• Other duties as assigned.

Minimum Qualifications/Requirements

• High school diploma or equivalent.
• 2 years’ experience in banquets, catering events, or related food and beverage industry.
• 6 months’ experience supervising or overseeing the work of a team  
• Ability to work flexible work schedules, including mornings, evenings, weekends, and holidays as needed.
• Knowledge food safety regulations and event operations.
• Current Serve Safe Certification or ability to obtain within one month of hire.

Working Conditions

• Office: Moderate noise (business office with computers and printers, light traffic)
• Standing or walking up to 8 hours in a shift.
• Lifting requirements: Medium physical effort required by handling up to 50 pounds occasionally and/or up to 10 pounds frequently.
• High volume production kitchen. Can be hot, cold, humid and/or slippery.
• Strenuous physical activities like moving tables, chairs and clearing dirty dishes.
• May require frequent walking, up and down stairs during set-up and during events.
• Able to work and maintain: fans, boilers, fryer, chillers, slicers, ovens, food prep equipment.
• Exposure to sanitation supplies.

Application Instructions

Please submit your resume by 6:00 p.m. MT on Friday, October 10th.  Applications will not be accepted after this time. DMNS reserves the right to close the position prior to this date. Applications may only be accepted electronically via the Museum's website.