Manager - Banquets Foh

**Job no**: 502879

**Work type**: Full Time

**Location**: Marina Bay Sands

**Categories**: Front Of House, F&B Management

**Job Scope**:

- General
- Maintain complete knowledge:

- All liquor brands, beers and non-alcoholic selections available in the Banquets.
- The particular characteristics and description of every wine/champagne by the glass and major
wines on the wine list.
- Designated glassware and garnishes for drinks.
- All teas and coffees products : Preparation & Service procedures.
- All food product served in the banquets.
- All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes,
presentation and prices.
- Function room set-up according to operating standards.
- MICE Events of the day & VIPs arriving for the day.
- Scheduled in-house group activities, locations and times.
- Correct maintenance and use of equipment.
- All department policies / service procedures.
- Anticipate guest’s needs, respond promptly. Acknowledge/greet all guests, however busy and whenever

time of day. Promote positive guest relations at all time.
- Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest

inquiry.
- Monitor and handle guest complaints by following the L.E.A.R.N. method and ensuring guest satisfaction.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Respond to all phone calls on duty phone promptly. If missing a call, return the call as soon as possible.
- Review status of assignments and any follow-up actions with on-coming supervisor.
- Attend designated meetings, menu and wine tasting.
- Operations
- Ensure that transfer slips are filled out and distributed in accordance with department standards.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to

rectify any cleanliness / organization deficiencies.
- Requisition linens required for business and assign staff to transport such to the banquets.
- Meet with the Chef prior to the events to review function arrangement, buffet set-up, special requests.
- Coordinate breaks for staff efficiently.

Assign work and side duties to staff in accordance with departmental procedures. Communicating additions
or changes to the assignments as they arise throughout the shift. Identify situations which compromise the
department’s standards and delegate these tasks.
- Monitor the preparation of station assignments, ensuring compliance to departmental standards.
- Conduct pre-shift line-up with staff and review all information pertinent to the day’s business.
- Inspect grooming and attire of staff; rectify deficiencies.
- Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for

service; rectify deficiencies with respective personnel.
- Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures

are carried out to departmental standards, rectify deficiencies with respective personnel.
- Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify

deficiencies with respective personnel.
- Inspect all aspects of the banquet environment ensuring compliance with standards of cleanliness and

order. Direct respective personnel to rectify deficiencies.
- Ensure that specified amount of menus, tent cards and wine lists are available and in good condition for the

functions.
- Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock

and organization.
- Monitor and handle problems with intoxicated guests and /or altercation.
- Check the status of all banquet event orders and ensure that they are prepared and delivered within

designated timelines in accordance with departmental standards. Keep CCM informed of any changes or
special guest requests.
- Ensure all closing duties for staff are completed before staff sign out.
- Establish par levels for supplies and equipment. Complete requisition to replenish shortages or additional

items needed for the anticipated business.
- Meet up with event organizer to ensure a smooth operation and anticipate the needs.
- Inspect bar set-ups during an event, check for cleanliness, neatness and agreement to departmental

standards; rectify deficiencies with respective personnel.
- Handle pop up events accordingly.
- Monitor and ensure compliance with Fire Safety Guidelines both front and heart of the house.
- Admin - reports.
- Ensure all pertinent information is documented in department Shift log & Banquet Summary report.
- Complete all paperwork and closing duties in accordance with departmental standards.
- Complete departmental BEO filing, Cashiering Reports.
- POS/Cashiering
- Info Genesis, EDC and manual system procedures proficiency.
- Handle void and refund checks in accordance with Accounting procedures.
- Assist Team Members with expediting prob