Banquet Supervisor

Responsibilities Complete knowledge of All liquor brands, beers and non-alcoholic selections available in restaurant The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. Designated glassware for drinks All food and beverage products served in Banquet Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of preparation Prices for specified selections on cash functions Groups’ name and background Type of functions and expected attendance/guarantee numbers /VIPs Schedule hours of service Schedule requests/ arrangements Micros and manual systems procedures Correct maintenance and use of equipment Pre-function side work Order of service, traffic flow in room Complete preparation work in accordance to departmental standards Maintain complete knowledge and strictly abide to local liquor laws, particular those prohibiting service to minor, intoxicated persons and drunk driving Maintain cleanliness and condition of assigned station and service areas; rectify any deficiencies Maintain complete knowledge and comply with all departmental policies and service procedure Complete pre-function side work: Check quality and amount of all stock and supplies using checklist Requisition all necessary supplies and transport from storeroom to service area Fold napkins, set linen/skirting on tables Set tables according to the service standards Set up all necessary according to the service standard Ensure a sufficient supply of silverware, glassware and chinaware for service Prepare all cold food as assigned by manager Check cleanliness and condition of assigned station and service area Set up side station as assigned by manager Requisition of linens and skirting required for business to transport such to function area Inspect the schedule function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective department Maintain cleanliness of the buffet tables/receptions table/coffee breaks and replenishment of items as specified on event orders and requested by group contact Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards Take guest’ beverage order, utilizing suggestive selling techniques, when specified on function requirements Record order of guest following departmental policies Input order into system; legibly document orders when system is down or collect tickets as specified Retrieve alcoholic beverage items from bar and serve to guest in accordance with the departmental standards Open and serve wine /champagne bottles in accordance to the standard and function requirement. Make all varieties of coffee in accordance to the hotel standards Serve all food courses and non-alcoholic beverage items to guest in accordance with departmental standards and functions requirement Anticipate guest’s needs, respond promptly and acknowledge 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 Handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction Clear each course following procedures laid down in departmental procedures Remove all table top items, linen and equipment from function room as designated by function requirement and in accordance with departmental policies Monitor and maintain cleanliness and working conditions of departmental equipment, supplies and work areas Answer Banquet room/office’s phone within 3 rings, using correct salutations and telephone etiquette Complete all closing duties: Properly store all reusable items Breakdown all goods as specified in departmental standards Clean all equipment as assigned Restock items for next service Remove all dirty linen and transport to laundry Marry and stock all condiments Secure storage areas Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs Document pertinent information in department log book Successfully completion of the training / certification process Job Requirements: Minimum Secondary school education with ‘O’ Level passes; Diploma in any field is an advantage Minimum 3 year in a guest service / guest contact roles, preferably in a hospitality organization Possess food hygiene and safety certification Able to work on rotating shifts, weekends & public holidays Possess a well-groomed, professional appearance #J-18808-Ljbffr