SUMMARY

The Banquet Supervisor will assist and support the Assistant Banquet Manager with the day to day running of the Banquet operation to ensure a consistently high level of service is being offered and delivered to guests.

The Banquet Supervisor will be responsible for leading, supporting and training the Banquet team on shift.

KEY RESPONSIBILITIES

• Ensures new Banquet team members are well-trained and motivated / feeling of being welcome.

• Ensures a smooth running of the Banquet operations.

• Ensures a thorough handover between shifts.

• Ensures effective inter-departmental communication with Kitchen and other relevant departments,

• Well planned and executed preparations before and during the service, e.g., preparing tables and polish cutlery.

• Managing the stock and supplies in the Banquets and ensured orders are being made in time to avoid running out of linen, glasswork etc.

• To control costs through correct stock usage, rotation, ordering, minimizing wastage, forecasting and managing workload, in conjunction with the F&B Manager.

• Drive revenue through different upselling programmes.

• Follows correct reporting procedures if faced with issues.

• Ensure all standard checklists / task list are completed each shift.

• Effective prevention, recovery, and investigation of any guest complaints.

• To strive to anticipate guest needs whenever possible and react to these to enhance customer satisfaction.

• Ensure the service delivery is consistent and in line the brand SOPs and service culture.

• Ensure the team has knowledge of the F&B products.

• Ensures compliance with Health & security, fire regulations and food safety as per company standard and legislation.

• Ensure correct cash handling and credit card handling as per company standards / policy.

• Ensure correct closure paperwork is done.

• Follows the Health & Safety and food hygiene standards as trained.

• Ensures proper appearance and grooming of the team while on duty.

• Monitors operating supplies, equipment and reduces spoilage and wastage successfully.

• Ensure that the team are punctual, polite, courteous, and helpful to guests and colleagues at all times.

• Leading and motivating a diverse team.

• Complies with company brand standards.

• Any other reasonable duties assigned by management.

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.