Banquet Supervisor

Banquet Operation

• Directly responsible for the daily supervision of the banquet team

• Coordinates all departments involved in setting up the event, in line with the agreed specifications, in accordance with Banquet Event Order (BEO): Banqueting, rooms, AV systems, IT system, decorations and service-providers.

• Ensure that all pre-requisitions for the functions are checked correctly and ready for setting up when the time arrives.

• Co-ordinate closely with Chef and to have a clear understanding on the menu served for the event.

• Supervise the maintenance of service standards during banquet service operations.

• Respond to any demands or complaints from guests with tact, sincerity and promptly. To keep F&B Service Manager informed of incidents during or after the function.

• Keep track of banquet service operating equipment to ensure par level for smooth operations.

• Handle requisition of items which require replacement.

• Attend all meetings and trainings as assigned by management.

• Ensure that all service and storage areas are kept safe, clean and locked.

• Ensure the budget and quality standards are respected.

• Monitor event service and F&B standards, work closely with the F&B Service Manager and to take corrective action when necessary.

• Completing guests checks with accuracy.

• Maintain cleanliness of the outlet on a daily basis.

Team Management

• Assist the management to supervise the junior team members and casual labour under his/her leadership/section and to ensure all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.

• Plan the manning allocation/work assignment per Banquet event.

• Assist F&B Service Manager in staff’s development, training, coaching, counselling and resolving staff conflict.

• Input weekly entry of Banquet staff overtime and allowances.

• Establish and maintain effective employee working relationships.

• Is the point of contact for all departments involved in setting up the event.

Customer relations

• To uphold the established guest service standards for the various types of function which meet the needs of the target market, and which are in line with the operating concept of the department.

• To handle and resolve complaints and guests’ suggestions by using the proper channel of delegation and report any issue to management accordingly.

• Ensure all guests are being treated in an efficient and courteous manner and that all hotel standards are being applied.

• Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.

• Attractive salary and 100% service charge during probation period
• Social insurance, health insurance and other benefits
• Uniforms, laundry, free shift meals
• Opportunities to grow within our property and across the world

Knowledge and Experience

• Secondary/High school education to degree, vocational diploma in sales and marketing, hospitality studies, food & beverage or equivalent.

• Certificate in Food & Beverage will be an advantage

• Minimum 2 years of relevant experience in a similar capacity

• Excellent reading, writing and oral proficiency in English language

• Working knowledge of MS Excel, Word, & PowerPoint

Competencies

• Good communication and customer contact skills

• Service oriented with an eye for details

• Ability to work well in stressful & high-pressure situations

• A team player & builder

• A motivator & self-starter

• Must be well-presented and professionally groomed at all times

Please send your CV to Talent and Culture Department!