7 banquet department jobs found in Iskandar Puteri

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...

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...

Job Purpose Collate the HOD report under Power Point format/presentation on monthly basis and preview by 15th of the month and please follow up – Reservation on the Wholesales Production Report and Sales Team on the updated Business forecast. Primary duties and responsibilities: Administrative support to the Department, including filing, prepare proposals/confirmations, contracted Rates, Banquet Event Orders (BEO), Proforma invoices, floor plans and rooming list and etc as required. Maintain an up-to-date good working relationship with all departments of the hotel to ensure to ensure alignment of Sales and Marketing efforts with overall Hotel operations. To manage the event halls/ function spaces (for blockage) with Rendezvous system in line with SOPs Assist in executing marketing campaigns to promote the hotel's services, amenities, and special offers including tele-marketing. Ensure that all records such as function blockages are kept up to date...

Job Description: You will be responsible to provide an excellent and consistent level of service to your customers. Host is responsible to serve Food & Beverage to guests in the assign restaurant/banquet, provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction. Qualifications: Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience in hotel operations. Good customer service, communications and interpersonal skills are a must.

1) has experienced working in department of Food & Beverage and Kitchen Department 2) 2-3 years experience in banquet and cafe catering 3) Preferable candidates whom staying in Johor Bahru Area 4) Only for MALAYSIAN citizen.