Banquet Supervisor - Giám sát Bộ phận Tiệc

• Ensure staff is working together as a team to ensure optimum service and that guest needs are met.
• Inspect grooming and attire of staff, and rectify any deficiencies.
• Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
• Inspect storage areas for organization and cleanliness.
• Complete scheduled inventories and stock and requisition necessary supplies.
• Complete work orders for maintenance repairs.
• Lead the banquet staff while personally assisting in executing events based on requirements and standards. Develop and direct team to provide consistent, high quality service.
• Communicate performance expectations and train staff in processes.
• Responsible for administrative duties.
• Assist management in scheduling, evaluating, counseling, and motivating and coaching employees.
  

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.