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**JOB SUMMARY**
l To perform or supervise various tasks,pertaining to all functions held in-house a well as outside catering functions while following policies and standards set in the banquet manual.
**JOB SPECIFICATION AND RESPONSIBILITIES**
l Maintain a friendly,neat and professional image to the guest,be friendly and smiling under any circumstances,always check personal hygiene and be well groomed in appearance with an immaculate uniform.
l Provide courteous service to the guest and respond promptly and tactfully to the guest inquires,complaints and request.Give guest immediate and complete attention to their request and complaints.Make sure the guests are satisfied with the service before they leave the outlet.
l Permanent training on the job for the staff ensuring that the correct methods of service are maintained.
l To supervise the work of the operational employees of the banquet department to achieve the requested standards of efficiency.
l To directly give maximum care to the mountainside of the physical assets of the banquet department in order to keep them in the best functional state.
l To ensure maximum guest satisfaction in order to increase sales by promoting repeat business.
l Always be alert,and attentive,assist guest to their satisfaction and ensure of their return.
l Assist in preparation of duty roster.
l To personally implement and maintain the standards of quality pertaining to the banquet department within the scope of the food and beverage department to provide the best possible service to our guests.
l Checks that each function meets the requirements of the event order and utilize the function checklist to ensure this.
l Performs related duties and special projects assigned.
l Ensure that at the end of the function his area of responsibility is left clean and tidy and that doors are locked and energy sources are off if applicable.
l Aware of all house rules and regulations and hotel policies and enforcing them.
l It is evident that the individual has positive attitude towards guests,colleagues and managers alike,greet others properly and adequately shows a genuine willingness to assist and help.
l Reviews with Banquet Manager or Assistant Manager special instruction related to a particular function set-up,casual workers and general service flow of banquet functions.
l Solves minor operational problems.
l Ensures all banquet supplies are properly requisitioned and recorded down.
l Executes service to VIP in person.
l Ensures that food and beverage during functions are delivered promptly and to ensure that tables are cleared fast.To be personally on the sequence of service during a function.
l Performs any task deemed necessary by senior management for the efficient running of the Food and Beverage operation of the Armada Hotel.
**QUALIFICATIONS**
l Good manners
l Well-groomed look
l Knowledge of English
l Sound knowledge of F & B
l Team spirit and readiness to insure quality and sales extraction
l Co-operation of in house training
Expectation and readiness to co-operate in all F & B outlets if it is short term necessary.
**Salary**: From RM2,300.00 per month
**Benefits**:
- Free parking
- Health insurance
- Meal provided
- Opportunities for promotion
Schedule:
- Rotational shift
COVID-19 considerations:
All guest / employees are required to wear mask at all times inside the hotel premises. Common area sanitized regularly. All employees to provide proof that they have been fully vaccinated against COVID-19.
