F&B Supervisor (Banquet)

2.1       To ensure the smooth operation of the outlets/banquet, delivering a consistent quality product and service that comply with company / hotel policies and standard procedures.

2.2       To assist the F&B Executive in running the in scheduling and coordinating staff.

2.3       To ensure that all employees report for duty punctually, in proper grooming at all times.

2.4       Initiate aggressive guest interaction through seeking and soliciting feedback from guests.

2.5       To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

2.6       Properly execute revenue and check control procedures on shift. 

2.7       To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

2.8       Maintain a safe and sanitary work environment for all associates and guest

2.9       To supervise the employees with the department, ensuring that the correct standard and methods of service are maintained as stated in the operation manual.

2.10     To ensure that all employees provide a courteous and professional service at all times.

2.11     To maintain the daily logbook recording comments, complaints, sales information and other necessary information for the F&B Executive and Food & Beverage Manager.

2.12     To maintain high standard of hygiene and sanitation in all areas of the outlet. Check cleanliness and functioning of all operating equipment and furniture and to arrange and follow-up on minor repair works.

2.13     Be on the floor during entire meal period and ensure adequate coverage.

2.14     To check and follow up on store requisitions required for smooth service of the outlet at all time.

2.15     During shift, ensure that guest is satisfied by assisting with serving, seating, and communication with kitchen and by striving to speak to all guest.

2.16     To conduct periodic communication meeting and daily pre-meal briefing in the absent of the F&B Executive.

2.17     To ensure and maximize beverage sales and promote special drinks, etc.

2.18     To work closely with Steward Team Leader to ensure that the outlet is adequately equipped with operating equipment for day to day operation. To work out proper systems to prevent breakage and damage of operating equipment.

2.19     To work closely with Chef to ensure a smooth service and coming up with suggestions regarding menu changes.

2.20     To co-operate and establish good working relations with all other departments and instill it in the working team.

2.21     To perform duties as specified by F&B Executive or Management in times of requirement

2.22     To ensure a correct and complete set-up of the outlet and personally check all tables, service station, mise-en-place, etc. prior to each service.