Banquet Service Leader

1 day ago


Singapore THE FULLERTON BAY HOTEL Full time
Roles & Responsibilities

  • To supervise and coordinate the activities and work of the Junior Captains and Captains
  • To supervise a station and ensure that standards are maintained at all times
  • To personally coach, train and develop the F&B service team members to ensure good food and beverage knowledge, sequence of service delivery
  • To ensure the smooth preparation of the restaurant side-stations, mise-en-place and table set-ups as per outlets
  • To continuously collect feedback from guests and report it back to the Management
  • Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation
  • Contribute to meet and maximize the monthly revenue budget for the respective outlet
  • Execute outlet operations including food and beverage promotions, customer service and inventories
  • Lead the Front of the House staff in training the following: restaurant standards, wine service and customer service
  • Assist F&B Management in monitoring labor, inventory
  • Monitor the performance of outlet service staff. Supervision duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff
  • Maintain Restaurant inventory, cleanliness, food rotation and menu consistency
  • Responsible for training team members for their responsibilities during all meal periods and events
  • Assist the F&B Management in all kitchen efforts, staffing and inventory controls as assigned
  • Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories
  • Conduct inventory for par levels of food, beverage and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures
  • Ensure proper maintenance, cleaning and operation of the outlet and service equipment
  • Perform all other duties assigned by the Manager

Requirement:

  • 2 years of experience in banquet servicing is preferred

Tell employers what skills you have

Coaching
Mentoring
Forecasting
Budget Management
Inventory
VIP
Sanitation
Inventory Control
Accountability
Wine
Customer Service
Scheduling
Catering
Cost Control
Food Service
Service Delivery

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