Banquet Supervisor Job Desc
Job title : Banquet Supervisor
Department : F
& B
REPORTING LINE
Report to : Banquet and Beverage Manager
Responsible for : Supervising daily banquet activities
COMMUNICATION LINES
Vertically :
Banquet and Beverage Manager
and F&B secretay
Horizontally : Staff assign for banquet fuction
AUTHORITY
Over Money : Resposable to Close daily the
banquet biiling acoding to procudures
Over Staff :
Has authority to Supervise
staff during banquet function inaccodance
with
Hotel policies procedures
GENERAL MISSION
Directs and supervises the activities of the waiters, barman and
busboys assigned in the function that he/she covers.
Under the general guidance of the Banquet and Catering Manager in
accordance to the Hotel’s Policies and Procedures.
RESPONSIBILITIES AND MEANS
1. Responsible for guiding
the waiters and bus boys in the performance of their jobs.
2. Responsible ensuring sufficient operating
guest supplies, beverage supplies and operating equipment for functions
assigned.
3. Responsible for the over all sanitation
and cleanliness of the work areas, banquet rooms and storage areas.
4. Responsible for the proper usage and good
working order of all equipment, furniture and fixtures in the Banquet and
Catering Section in the shift assigned.
5. Responsible for
consistently implementing the service standards and operating procedures in
the
banquet and Catering service.
7. Responsible for
ensuring sufficiency of manpower for a function assigned.
8. Performs other duties and
responsibilities assigned by the immediate superior which leads to guest
satisfaction and profit for the Hotel.
1. CUSTOMER SERVICE
1. Communicates effectively with guests,
clients, government officials and other important individuals to ensure
satisfaction in service and product.
2. Communicates and
personally attends to VIP guests, during function.
2. BUSINESS MANAGEMENT and ADMINISTRATIVE
RESPONSIBILITIES
1. Completes the Function Checklist.
2. Assigns specific side duty tasks to each
attendant at the end of the day for the following day and sees to it that the
staff knows and accomplishes their duties.
3. Checks at the start and at the end of the
shift that all service attendants complete their opening and closing tasks.
4. Conducts pre-meal
briefing and after meal de-briefing in the absence of the Banquet Supervisor.
5. Takes the daily
inventory of food supplies and guest supplies to ensure availability.
6. Prepares and submits
breakage and loss report for operating equipment, end of function, daily.
7. Attends weekly Banquet
meeting and other meetings required of the position.
8. Conducts monthly
inventory of operating equipment in coordination with the Chief Steward.
9. Makes endorsement in the logbook at the
end of the shift all guest comments, complains, accidents, unusual events or
any matter that will affect the following shift.
10. Records the actual sales
and cover count at the end of the shift for function assigned.
11. Communicates to the
immediate superior and subordinates in a timely manner, any important information, related to operation.
3. COMMUNICATION
1. Reports to the Banquet
and Catering Manager.
2. Coordinates with the
Chef de Partie, concerning special menus, availability of menu items and
changes in the menu.
3. Directs the activities
of all the service staff assigned in his/her shift.
4. Coordinates with the
other staff within the department and other department in the performance
of duties and
responsibilities.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
use to its appropriate function and well maintained.
2. Report all defectives Asset and
equipment to his direct manager.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure, especially those related to guest and staff
evacuation to insure full evacuation in safety condition of the hotel if
required.
6. HUMAN RESPONSIBILITIES
1. Recommends to the Banquet and Catering
Manager any disciplinary action or commendation to be given to deserving
employees.
2. Disciplines the service
staff assigned in his/her shift in accordance to the policies and procedures
of Novotel Al Dana
Resort.
3. Trains the service
staff in the performance of their duties.
4. Motivates the staff to
maintain consistency of performance.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Knowledgeable of all
the standard operating procedures in banquet service.
2. Capable of implementing
consistently in his/her shift all the service standards established for the banquet and Catering service.
3. Assists and assigns the
mise-en-place at the prescribed hours, to ensure timely set-up.
4. Checks at the start of
the shift that all supplies in the station are complete.
5. Checks each table
set-up for functions assigned.
6. Recognizes quality
product and presentation, in food and drinks.
7. Knowledgeable of the
functions’s menu and drinks, its standard quantity, presentation and
preparation.
8. Presents the menu,
takes drink orders.
9 Assists the service
staff in the service of food and drinks, and attends personally to VIP guests.
10. Visits the guests in the
table’s occupied, to confirm guest satisfaction.
11. Handles guest complains
professionally and satisfactorily.
12. Checks the accuracy of
the guest’s check before it is presented to the guest.
13. Coordinates with the
banquet coordinator for any special table assignments.
14. Knowledgeable in
bartendering and wine service.
15. Capable of operating all
the operating equipment and audio-visual equipment in banquet section.
16. Implements the “clean as
you policy” and complying with cleaning schedule established.
17. Performs service for VIP
guests in the function assigned.
9. REPESENTING HOTEL TO THE COMMUNITY
1. At all times whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel.
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company.
11. TEMPORARY MISSION
1. May be rotated to
different outlets and other temporary task within the Hotel.
PERSON
SPECIFICATIONS
POSITION: Banquet
Supervisor DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION,
Graduated from college Supervisory
training diploma
QUALIFICATIONS
EXPERIENCE 3 years in 4 star property in F&B 1 year as F&B manager
2
years as banquet captain
INTERPERSONAL Mature leader, confident
SKILLS Very good motivation
Team
leader
COMMUNICATION Good written and verbal English Arabic
Skill
Able to get along with people
at
all levels, guest orientated
SPECIFIC Should be able to handle
pressure
and work long
physical
hours during high season
PRESENTATION Well groomed and presentable
at all times. Pratice good hygiene
PHYSICAL Physically fit
OTHER Good experience with reference
REQUIREMENT in most of the different F&B dept.
Minimum age 25 years
MISCELLANEOUS
WORKING Well maintained F&B environment
CONDITIONS Open, friendly environment
WORKING Flexible hours in accordance with
HOURS job
requirement be ready for long hours
during
special event
Signature:
[Employee]
[Date] [Department
Head] [Date]