Job Title : Banquet Operation Supervisor

Job Title : Banquet Operation Supervisor
Name of Unit : 5 Star Hotel Standart
Department : Food and Beverage Department

Report to : Food & Beverage Manager, Banquet Operation
Manager.
Direct Subordinates :

Essential Duties

1. To control day to day Banquet Operations.
2. To ensure that all guests receive the best possible service consistently.
3. To establish and maintain as good relation ship with guests.
4. To deal with guest complaints effectively regarding to the quality and service.
5. To liaise with Banquet Sales Department for any inquiry during pre event / function or function starts it.
6. To implement the effective control of raw material, labor and equipment costs used in the Banquet Operation Departments.
7. To liaise with Chief Steward to be responsible for maintaining and controlling inventory system any equipment.
8. To liaise with other Departments, such as Housekeeping, Engineering in order to support day to day banquet operations.
9. To be responsible for achieving required revenue and profits targets for all selling Banquet operation whilst maintaining the agreed standards of food and beverage production and service as laid down in the catering policy.
10. To be responsible for controlling hygiene and safety standards in Banquet Department and ensure all legal requirements are met.
11. To attend the morning briefing with Food and Beverage Manager with other heads of FB Department if Banquet Operation Manager is unattend.
12. To attend the technical meeting with Banquet Sales Team & Guests in advance before the big event starts.
13. To establish and maintain effective relation employee relation to ensure communication and information flow within departments.
14. Assist the other food and beverage outlets as and when necessary.
15. To execute service to VIP’s in person.


Side Job

A. Training and Administration.

Heads of Food and Beverage Department will be responsible for training & administration duties. They will be assisted by their supervisor or leader.

The responsibilities are :
1. Making a training plan. This plan will be prepared by head of Food and Beverage Departments & will be approved by Food & Beverage Manager.
2. Organizing all files in Food & Beverage Department.
3. Making Food and Beverage activities diary on daily basis and this diary will be reported to Food & Beverage Manager.
4. Requesting any equipment needed to support the Food and Beverage Operation.

B. Inventory & Store

Inventory and store will be handled by Heads of Food and Beverage Department. They will be working together with Chief Steward and will be reported Food & Beverage Manager.

The responsibilities are :
1. Making inventory planning for crockery’s, chinaware, glassware & Equipments on monthly basis. This task will be coordinating with Chief Stewards.
2. Inventorying and recording any food and beverage equipment, crockery, chinaware & glassware such as chairs, IBM Tables, Coffee urn and stages. This task will be reporting to Food & Beverage Manager.
3. Checking all food and beverage stored in a proper place after using them.
4. Checking the cleanliness of all food and beverage stores. The store room must be neat, clean and tidy on daily basis.
5. Listing any food an beverage equipment needed. This task will be reporting to Food and Beverage Manager.
6. Reporting any breakage of crockery & any damage of all food and beverage equipments.

C. Repair, Maintenance & Cleaning

The Heads of Food & Beverage Department will be responsible for repairing, maintaining & cleaning of food and beverage area. This task should be coordinating with Engineering & Housekeeping department.

The responsibilities are :
1. Maintaining all food and beverage area including restaurant area, bar & Lounge area, function rooms, foyer, back service area and corridor condition such as lighting, lamp and ceiling on daily basis. If they need any repair, a work request has to be made to engineering department.
2. Maintaining back service area, corridor on daily basis. If the wall or the door look dirty, a work request has to be made to engineering department.
3. Checking the cleanliness of restaurant area, bar and lounge area, function rooms, foyer and back service area and corridor.
4. Recording any work request order and this task will be reporting to Food and Beverage Manager.
5. Maintaining all food and beverage equipments such as stalls, stages on daily basis. If they need to be repaired ,a work request has to be made to engineering department.

D. Supply Food & Beverage Amenities

Food and beverage amenities supply will be handled and controlled by Heads of Food and Beverage Departments.

The responsibilities are :
1. Checking and providing any food and beverage amenities such as candies, pens pin (for skirting), etc.
2. Controlling all food and beverage amenities and tiding up F&B’s amenities store.