As theBanquet Supervisor, you will be responsible for performing the following tasks to the highest standards:

• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• Complete TBS checklists on product knowledge.
• Make suggestions on the menu that might suit guests of different nationalities.
• Know menu items of all other outlets to recommend guests to other outlets.
• Confidently know opening hours of all restaurants and hotel outlets.
• Recommend other restaurants and city attractions to hotel guests.
• Actively check staffs’ product knowledge on each shift.
• Check reservations for the day, ensuring that the restaurant and staff have tables ready and that large bookings have been confirmed by phone.
• Ensure that all staff are briefed for the details of the shift ahead.
• Complete the TBS checklist on preparing the restaurant for service.
• Greet guests with smiles and offer assistance with coats, bags, etc., introducing yourself.
• Escort guests to a table and ask if they would prefer a smoking or non-smoking table.
• Ensure that all service procedures are carried out to the standards required.
• Replenish drinks, not letting cups or glasses become empty.
• Take personal responsibility for the service experience of all guests in the restaurant by visiting and introducing yourself to them and actively checking on their satisfaction.
• Follow-up on any guest questions or queries immediately, and if you don’t know the answer, check with your Manager.
• Knowledgeable of departmental standards, explaining these standards to the team.
• Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Manager.
• Be proactive towards guests, assisting them with any reasonable requests, and training all staff to see these things before guests ask.
• Positively end the guest experience by checking satisfaction.
• Present all guests’ checks promptly on request with a feedback form and brochure.
• Encourage all guests to fill out feedback forms when they leave, assisting guests with their coats and bags.
• Thank all guests and wish them a pleasant day.
• Supervise the restaurant roster on a daily basis and ensure that it is in line with the changing business levels, making changes in order to achieve the F&B team’s service standards and budget goals.
• Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.
• Assist the restaurant managers with training all staff for ‘induction training’ and ‘on the job training’.
• Offer staff constructive feedback on their performance after every shift in an aim to develop their skills and confidence.
• Provide leadership and direction for all staff while on duty by offering professional skills and leading by example.
• Be aware of the restaurant’s and overall F&B targets for food, beverage, payroll and general expense costs.
• Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.
• Ensure that the shift is reviewed, handovers and briefings are carried out.
• Be aware of potential highs and lows in the business.
• Identify and communicate potential sales leads to your Manager.
• Create an environment where “everyone sells”.
• Communicate relevant financial information to the team.
• Understand relevant OH&S legislations and the implications on the operation of the department.
• Ensure that safe and healthy working practices are observed throughout service.
• Report any accidents / incidents to the Supervisor / Manager.
• Ensure that the Food & Beverage mission is established and instilled in you and all team members.
• Carry out any other reasonable duties and responsibilities as assigned.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

As theBanquet Supervisor, you will be responsible for performing the following tasks to the highest standards:

• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• Complete TBS checklists on product knowledge.
• Make suggestions on the menu that might suit guests of different nationalities.
• Know menu items of all other outlets to recommend guests to other outlets.
• Confidently know opening hours of all restaurants and hotel outlets.
• Recommend other restaurants and city attractions to hotel guests.
• Actively check staffs’ product knowledge on each shift.
• Check reservations for the day, ensuring that the restaurant and staff have tables ready and that large bookings have been confirmed by phone.
• Ensure that all staff are briefed for the details of the shift ahead.
• Complete the TBS checklist on preparing the restaurant for service.
• Greet guests with smiles and offer assistance with coats, bags, etc., introducing yourself.
• Escort guests to a table and ask if they would prefer a smoking or non-smoking table.
• Ensure that all service procedures are carried out to the standards required.
• Replenish drinks, not letting cups or glasses become empty.
• Take personal responsibility for the service experience of all guests in the restaurant by visiting and introducing yourself to them and actively checking on their satisfaction.
• Follow-up on any guest questions or queries immediately, and if you don’t know the answer, check with your Manager.
• Knowledgeable of departmental standards, explaining these standards to the team.
• Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Manager.
• Be proactive towards guests, assisting them with any reasonable requests, and training all staff to see these things before guests ask.
• Positively end the guest experience by checking satisfaction.
• Present all guests’ checks promptly on request with a feedback form and brochure.
• Encourage all guests to fill out feedback forms when they leave, assisting guests with their coats and bags.
• Thank all guests and wish them a pleasant day.
• Supervise the restaurant roster on a daily basis and ensure that it is in line with the changing business levels, making changes in order to achieve the F&B team’s service standards and budget goals.
• Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.
• Assist the restaurant managers with training all staff for ‘induction training’ and ‘on the job training’.
• Offer staff constructive feedback on their performance after every shift in an aim to develop their skills and confidence.
• Provide leadership and direction for all staff while on duty by offering professional skills and leading by example.
• Be aware of the restaurant’s and overall F&B targets for food, beverage, payroll and general expense costs.
• Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.
• Ensure that the shift is reviewed, handovers and briefings are carried out.
• Be aware of potential highs and lows in the business.
• Identify and communicate potential sales leads to your Manager.
• Create an environment where “everyone sells”.
• Communicate relevant financial information to the team.
• Understand relevant OH&S legislations and the implications on the operation of the department.
• Ensure that safe and healthy working practices are observed throughout service.
• Report any accidents / incidents to the Supervisor / Manager.
• Ensure that the Food & Beverage mission is established and instilled in you and all team members.
• Carry out any other reasonable duties and responsibilities as assigned.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Job: Banquets

Title: 宴会厅主管Banquet Supervisor

Location: null

Requisition ID: HOT08M9G

EOE/AA/Disabled/Veterans