Banquet Supervisor

CORE WORK ACTIVITIES

• Serve as a departmental role model or mentor by working alongside associates to perform technical or functional job duties.

• To continually check all Banqueting areas to ensure cleanliness, hygiene and safety, and ensure that all Banqueting areas comply with the Health and Safety regulations.

• To assist Banqueting Managers and assistants in room layout and capacities.

• To ensure that an adequate linen par level is available at all times.

• To ensure that Banqueting Associates are supplied with table plans prior to each event.

• To ensure the Banqueting Associates are supervised in the setup of the function room to the specifications as laid down by the room plans.

• Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

• To ensure guest bills are accurate through following the redlining procedure LSOP. To ensure appropriate cash handling procedures are followed.

• Ensure that associates are trained on hotel core values, job roles, responsibilities, and technical and service aspects of the job.

• To compile staff rotas in advance and submit to all banqueting associates.

• To ensure that a concise brief is given to all staff prior to each function.

• Conduct taste panels and menu classes on a daily basis for restaurant and room service.

• Attend and conduct meetings as required.

• Assist management to ensure that associates have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory).

• Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to associates and ensure that they are understood.

• Get competitive salary & service charge
• Have 12 annual leave days for a working year
• Work 5 days per week - 2 days off per week
• To be entitled to the prescribed insurance, including health insurance, social insurance, and unemployment insurance
• Get 24/24 accident insurance during the term of the hotel contract
• Join an annual Team Building
• Receive training and training for career development

• High school diploma.

• At least 2 years of related work experience.

• At least 1 year of supervisory experience

Skills and Knowledge

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.