Banquet Supervisor - Giám sát Bộ phận Tiệc

JOB SUMMARY
Ensure staff is working together as a team to ensure optimum service and that guest needs are met.
Inspect grooming and attire of staff, and rectify any deficiencies.
Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
Inspect storage areas for organization and cleanliness.
Complete scheduled inventories and stock and requisition necessary supplies.
Complete work orders for maintenance repairs.
Lead the banquet staff while personally assisting in executing events based on requirements and standards. Develop and direct team to provide consistent, high quality service.
Communicate performance expectations and train staff in processes.
Responsible for administrative duties.
Assist management in scheduling, evaluating, counseling, and motivating and coaching employees.
CORE WORK ACTIVITIES
• Serve as a departmental role model or mentor by working alongside associates to perform technical or functional job duties.
• To continually check all Banqueting areas to ensure cleanliness, hygiene and safety, and ensure that all Banqueting areas comply with the Health and Safety regulations.
• To assist Banqueting Managers and assistants in room layout and capacities.
• To ensure that an adequate linen par level is available at all times.
• To ensure that Banqueting Associates are supplied with table plans prior to each event.
• To ensure the Banqueting Associates are supervised in the setup of the function room to the specifications as laid down by the room plans.
• Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
• To ensure guest bills are accurate through following the redlining procedure LSOP. To ensure appropriate cash handling procedures are followed.
• Ensure that associates are trained on hotel core values, job roles, responsibilities, and technical and service aspects of the job.
• To compile staff rotas in advance and submit to all banqueting associates.
• To ensure that a concise brief is given to all staff prior to each function.
• Conduct taste panels and menu classes on a daily basis for restaurant and room service.
• Attend and conduct meetings as required.
• Assist management to ensure that associates have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory).
• Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to associates and ensure that they are understood.