Banquet Supervisor

Banquet Supervisor

**Position Summary**:
Supervise the work of team members, closely in order to provide courteous and efficient service to all guests. Ensure the correct sequence of service beyond expectations is done. Assist in the weekly training of the team member to maintain the highest possible service standards in a first class manner. Conducts in a manner expected of a Supervisor commanding respect from fellow employees and help construct a strong team atmosphere.

**General Responsibilities**:

- To develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
- Train, supervise and discipline all outlet team members.
- Maintain a friendly yet unobtrusive manner with all guests.
- Possess a management ability that ensure a successful handling of the banquet.
- Control reservations and seating of the outlet concerning service standards.
- Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all team members.
- Anticipate, in advance, all materials and supplies and assure their availability.
- Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
- Observe daily conditions of all physical facilities and equipment in the outlets; makes recommendations for correction and improvements as needed.
- Prepare manning schedules, which allow for appropriate service while controlling labor costs and overtime.
- Ensure a safe working environment for all team members within the outlet and banquet.
- Understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of beverages
- Maintain a daily log for communication between outlet team members and with upper management.
- Supervise the cleanliness of public areas and restrooms.
- Attend and participate in all required meetings.
- Promote teamwork and foster a harmonious working climate.
- Promote good public relations and handle complaints or concerns of guests.
- Handle all inventories directly involved with the operation of the outlet and banquet.
- Utilize the computer system in ringing, printing and closing checks as well as print out shift reports.
- Recognize and address potential disruptive or undesirable guests with tact.
- Process guest walk out.
- Ability to properly handle and report team members and guests accidents.
- Respond properly in any hotel emergency or safety situation.
- Ability to continually be aware of departmental needs as they relate to production and staffing.
- Forecast workloads and checks work schedules prepared by subordinate managers for all outlet employees.
- Review performance with every Department Head on an annual basis.
- Ability to work in co-operation with the Kitchen team to ensure top quality and fair prices and to see that below standard items are never accepted or served.
- Always be informed of special/festive events such as Christmas, New Year etc.

Keep the waste factor in the hotel at a mínimal level.
- Plans, schedules and supervises the Training of the Team Members.
- Plans and schedules the Operations Duty Rosters of the Team Members.
- Provides coaching and counseling to Team Members as needed
- Perform any other tasks or projects as assigned by your superior from time to time

How will you be considered for the role?
- Willing to work shifts.
- Able to converse in Bahasa Malaysia and English. Additional languages (Mandarin, Koreans etc) are added advantages