7 Banquet Department jobs

Job Purpose To provide efficient and organized administrative support to the Food & Beverage Department within the hotel, assisting in the smooth coordination of daily operations, purchasing, internal communication and etc. To ensures accurate record-keeping, supports departmental compliance with hotel policies and health regulations, and helps enhance guest satisfaction by enabling the team to focus on delivering high-quality service. Primary duties and responsibilities Prepare and manage daily correspondence, emails, and internal communications for the F&B Department including perform the administration function of the Kitchen ordering process. Coordinate banquet and event details between the kitchen, service team, and sales departments. Ensure menus, signage, and related materials are updated and printed for outlets or events Maintain staff attendance records, leave requests, training and etc for F&B employees. Keep track of hygiene audits,...

Job Purpose To ensure the achievement of guest satisfaction and the operation of revenue by managing the in-house room service and the provision of services that meet the unique needs of guests in the Restaurant. Primary duties and responsibilities Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Organize and supervise shifts. Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, cutlery and cleaning products. Ensure compliance with sanitation and safety regulations. Manage restaurant’s good image and suggest ways to improve it. Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and...

Job Purpose To assist in preparing mise-en-place and food preparation under the direct supervision of the Sous Chef or Chef De Partie. Primary duties and responsibilities Always maintain a high standard of cleanliness and sanitation. Follows all food preparation and cooking methods according to the standard set as per recipe. To maintain good rapport and working relationship with team of staff in the kitchen and other department in the hotel operation. Wear proper cook’s uniform and upkeep his personal hygiene very well on the job at all times. Ensure all policies and procedures to be carried out at all times. To undertake any ad-hoc tasks as may assigned by Superior from time to time. Requirements SPM or certified in culinary related class. Fresh Graduated are welcome. Required competencies Proactiveness Team player spirit Sense of ownership/ responsibility over own work Situational awareness...

Job Purpose To concerned with Food & Beverage services and correct charges at Restaurant to maintain and to follows all standard operation procedures in all aspects related to guest’s satisfaction and Company's rules in handling cash. Primary duties and responsibilities To make the guests feel welcome and seat the guest. To assist the guest in choosing his/her beverage or menu item, upselling. To take the food or beverage order from the guest. To prepare all necessary accompaniments to go with the order. To assist and respond where possible with any guest needs or additional request, and ensure guests are to be made to feel comfortable at all times. To obtain and prepare equipment needed for the service. To be responsible for the cleaning of the table, during and after service of the guests and collection of all money that are due from the guest. To co-ordination between the kitchen department and the dining room / event hall. To...

The CORUS KLCC is seeking enthusiastic and motivated interns who are eager to kick-start their careers in the hospitality industry. This internship offers a comprehensive career development program, providing exposure and hands-on experience across multiple departments including Front Office, Housekeeping, Food & Beverage, and Culinary. Responsibilities: Front Office Department : Assist in guest check-ins and check-outs, handle reservations, and provide exceptional customer service. Housekeeping Department: Learn the standards of cleanliness, assist in maintaining guest rooms and public areas, and support the housekeeping team in daily operations. Food & Beverage Department : Gain experience in serving, hosting, and assisting in the management of restaurant and bar operations. Culinary Department : Support the kitchen team in food preparation, understand kitchen operations, and ensure food safety and hygiene standards....

Job Description;  Responsible for administration service for Banquet handles arrangement of function. Planning , organizing and directing the overall of Banquet operations as well maintaining quality of standards . Perform other duties as assigned by F&B manager in a timely and efficiency manner. Supervise and oversee the operation and administration of banquet. Submit forecast , budget report , monthly Banquet report and training for the staff. Developing and managing budgets for the each event. Managing banquet staff, including hiring and scheduling. Ensuring that all food and drink options meet quality and safety standards.

Be punctual at work, 10 minutes ahead of schedule, efficient and assume at all times a pleasing courteous and helpful attitude towards guests.  During the course of service he is not to speak a loudly to another colleague or joke around.  Constantly strives hard to give excellent and friendly service.  Greet guests on arrival with a broad smile.  Promptly relay any Customers complaints irregardless of how minor it may seem as feedback or for action.  Be always well groomed and neatly dressed in the prescribed uniform and does not wear any jewellery while on duty.  Always be aware of his working schedule assigned on the duty roster. Required to be punctual reporting to work or otherwise to provide adequate advance notice due to unforeseen circumstances whereby he is not able to adhere to the schedule provided.  Never use equipment for any purpose for which it is not intended either by house rules or custom.  Required to be familiar with the selected menu and the following...