Job description
Overview:
Primarily responsible to assist the Manager – Special Events in the supervision of the banquet staff and coordinates all food and beverage services within the banquet department. Train the banquet team and oversees the enforcement of hotel standards on setting up the banquet hall, up keeping, service, break away, event courses, cleaning, staff grooming and hygiene. He / She should maintain and develop the highest level of guest relations. Manage all guest requests, complaints and queries and ensure that all aspects are communicated to the respective departments (Conference Management, Kitchen, F&B manager etc.) Responsibilities:
NON-ESSENTIAL FUNCTIONS:
ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):
KNOWLEDGE OF:
ABILITY TO:
POSITION SUMMARY:
Primarily responsible to assist the Manager – Special Events in the supervision of the banquet staff and coordinates all food and beverage services within the banquet department. Train the banquet team and oversees the enforcement of hotel standards on setting up the banquet hall, up keeping, service, break away, event courses, cleaning, staff grooming and hygiene. He / She should maintain and develop the highest level of guest relations. Manage all guest requests, complaints and queries and ensure that all aspects are communicated to the respective departments (Conference Management, Kitchen, F&B manager etc.)
ESSENTIAL FUNCTIONS:
(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)
- Meet and greet guests in a friendly and warm manner.
- Coordinates with the event host on all aspects of the banquet function.
- Performs planning and organization functions for the banqueting department like maintaining the banquet logbook, maintaining, and updating function sheets/BEO’s.
- Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and make sure sufficient supplies and equipment are available for the function.
- Oversee all aspects of assigned banquet function activities, ensuring that food counters are properly set and ready for execution at the appointed time.
- Ability to respond quickly and accurately to guest requests.
- Ability to obtain any government required licenses or certification for example liquor licenses etc.
- Display good customer relation skills and take initiative to greet guests in a friendly manner.
- Plan the event course and orchestrates its completion in a timely, quiet, and courteous manner.
- Observe guests to fulfill any additional requests, to perceive when next course should begin, or when meal is completed.
- Adhering to all banquet standard process and hotel standard policies and procedures.
- Supervises and trains staff in the set up and break down of assigned banquet rooms according to contract and managers instructions.
- Supervises and trains staff in the service of food and beverages according to standards.
- Discuss any last-minute changes with the banquet team.
- Ensure all guest requirements are set and ready 30 minutes before event start time.
- Coordinates function details with banquet, conference management, and kitchen staff.
- Maintain constant contact with the banquet chef, to ensure conclusion between food production and food service.
- Monitor banquet personnel in the performance of their duties.
- Assist in conducting pre-shift and pre-function meetings.
- Actively participates in set up of banquet rooms and service of food and beverage to guests.
- Communicates frequently with fellow supervisors and banquet managers as to the progress of the days’ work.
- Communicates frequently with function hosts to ensure that their needs are being met.
- Ensures all guest checks are billed and signed by the host according to planned arrangements.
- Ensures accurate daily sales reconciliation and postings are completed and provided to the Front office.
- Display awareness and compliance with hotels security, safety, emergency, and energy procedures.
- Ensure high grooming and hygiene standards are met by all banquet staff.
- Monitors the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies.
- Assists manager to establish maintenance, repair, and cleaning schedules for all banquet equipment and facilities.
- Guide, direct, and motivate banquet staff, provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Ability to take and pass all training provided and required by the banquet department to complete daily operational duties.
- Performs other duties as assigned.
- Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, setup and or teardown stations or work areas or other duties as assigned.
- Responsible for cleaning and sanitizing work and public spaces.
- Other duties as assigned.
NON-ESSENTIAL FUNCTIONS:
- Attend seminars when needed.
EDUCATION AND /OR EXPERIENCE REQUIREMENTS:
(Related education and experience may be interchangeable on a year for year basis)
Three or more years’ experience as Banquet Supervisor in a high volume, upscale hotel and excellent oral and written communication skills.- High School diploma or GED.
ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):
Deep understanding of lifestyle casino/hotels and premium dining products and services.- Ability to work evenings, weekends, and holidays, as needed.
- Casino Food & Beverage experience preferred.
- Table service procedures and table etiquette.
- Must have valid Food Handlers Card, Liquor License, and IGC Badge when working.
KNOWLEDGE OF:
Must be able to speak, read, write and understand the primary language(s) used in the workplace.- Use judgement and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service.
- Exceptional knowledge and understanding of various banquet and food service techniques and standards.
- Food, beverage, and wine service.
- Table service procedures and table etiquette.
- Excellent customer service skills.
ABILITY TO:
- Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time.
- Ability to make repeating movements of the arms, hands, and wrists.
- Ability to express or exchange ideas verbally and perceive sound by ear.
- Ability to obtain impressions through the eyes.
- Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
- Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
- Ability to turn or twist body parts in a circular motion.
- Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
- Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
- Be flexible to work varying shifts and time schedules as needed.
- Communicate effectively with all levels of employees and guests.
- Restock needed materials and retrieve dropped items.
- Transport trays and/or plates throughout the restaurant, which may weigh up to 50 pounds, as well as serve food items and beverages.
- Take orders, recite specials, and point specific items out on the menu to customers.
- Use machines and equipment including, but not limited to: include coffee machine, beverage dispenser, microwave, toaster, and Point-of Service System.
The above information on this description has been designed to indicate the general nature and level of work performed by team members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of team members assigned to this job. The team Member understands that employment with the Company is at-will and that no express and/or implied contract of employment exists unless it is in writing and signed by the VP Food and Beverage. The team member further understands that conditions may require the Company to modify this Job Description and that the Company reserves the right to exercise its discretion to make such changes.
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