Banquet Supervisor | Part-Time | The Bushnell

About the Venue

The Bushnell Performing Arts Center is Connecticut’s premier performing arts destination and a cornerstone of the region’s cultural scene. Originally opened in 1930, this historic, nonprofit venue blends timeless architecture with modern amenities, featuring two distinct performance spaces and hosting more than 350 events annually.

Responsibilities

• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner.
• Maintains constant communication with guests and on-site contacts to ensure all expectations are met or exceeded.
• Remains alert to complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction.
• Collaborates 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 service.
• Ensures all functions are set and staff is prepared and organized before required time on BEO.
• Inspects table place settings, including table linen, china, glass, silverware, and condiments for correct placement and ensures that each element is clean, undamaged, and attractive.
• Ensures proper setting of buffet tables and other food service tables.
• Arranges for and ensures proper sequence of service for each event.
• Supervises clearing and post-function cleanup and garbage removal.
• Maintains clean and orderly back areas, pre-function areas, and storage areas.
• Assures that all china, glassware, silverware, linen, etc. are returned to their proper location after each event.
• Supervises the handling, storage, and security of all catering service equipment and decor.
• Assists with staff training programs.
• Counsels and coaches staff members.
• Conducts regular staff meetings to build rapport and ensure colleagues are well informed.
• Clearly projects the visions of the department and measures progress.
• Attends weekly food and beverage meetings to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
• Reviews scheduling and labor needs to meet the guests' needs as well as maximize efficiency.
• Works with the Executive Chef to ensure appropriate inventories are stocked, including food and beverage and non-food and beverage items used for food and beverage events.
• Works with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.
• Become familiar with the computer systems and technology currently in use in the various food and beverage areas and administration as they relate to food and beverage, from both a hardware and software perspective.

Qualifications

• Associate’s degree (A.A.) or equivalent from a two-year college or technical school.
• 2-3+ years of related experience and/or training, or an equivalent combination of education and experience.
• Nationally recognized, advanced food service sanitation training course certification.
• Valid Manager's ServSafe Certification.
• Valid Alcohol Service Permit.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: e-mail, Excel, Word, Outlook, and Schedule+.
• Working knowledge of point-of-sale and timekeeping systems.
• Previous supervisory experience is required.
• Knowledge of food and beverage operation and preparation is required.
• Ability to work a variable work schedule (including evenings and weekends, as required).
• Good verbal and written communication skills.
• Must be highly motivated and quality-driven.
• Detail-oriented yet able to excel while multi-tasking.
• Able to accept responsibility and lead by example.