SPV Banquet Service

Sunshine Food Group; Tangerang; On-site; IDR 66,960,000 - 111,600,000; Full time

Job summary

PT Sunshine Food Group is seeking an experienced SPV Banquet Service to lead banquet and catering operations for corporate events and various occasions. The role focuses on delivering excellent service quality, guiding service teams, and implementing SOPs to ensure a seamless event experience aligned with client expectations.

The ideal candidate has a Diploma in Hospitality or related field and at least 3 years in banquet or event service operations, including supervisory experience.Weekend and

Qualifications

• Diploma required in Hospitality, Food & Beverage Service, Hotel Management or related field.
• Minimum 3 years of banquet, catering or event service operations experience.
• Experience supervising waiters or service staff and delivering SOPs.

Responsibilities

• Oversee banquet service operations for corporate and private events.
• Ensure readiness: manpower, table setup, equipment and food service coordination.
• Supervise and brief wait staff to maintain service standards.
• Develop training programs on etiquette, serving techniques, and guest handling.
• Develop and implement SOPs to improve service quality and efficiency.
• Monitor performance and ensure hygiene and policy compliance.
• Coordinate with kitchen, organizers and clients for smooth operations.
• Handle client requests and service issues professionally.
• Evaluate events and prepare operational reports with recommendations.

Skills

Leadership

Communication

Coordination

Problem-solving

Education

Diploma (D3) in Hospitality / F&B / Hotel Management

Job description

PT Sunshine Food Group is looking for an experienced and proactive SPV Banquet Service to oversee banquet and catering service operations for corporate events and various special occasions. This role is responsible for ensuring excellent service quality, managing service teams, developing Standard Operating Procedures (SOPs), and delivering a seamless event experience that meets client expectations.

Key Responsibilities

• Oversee and coordinate banquet service operations for corporate events, casual events, and other catering functions.
• Ensure service readiness, including manpower allocation, table setup, equipment preparation, food service coordination, and event execution.
• Supervise, brief, and coordinate waiters and service staff to ensure professional and consistent service standards.
• Develop and conduct training programs for service staff, including service etiquette, serving techniques, table setup, guest handling, and service procedures.
• Develop, implement, and evaluate SOPs and work instructions to improve service quality and operational efficiency.
• Monitor team performance and ensure compliance with service standards, hygiene requirements, and company policies.
• Coordinate with kitchen, event organizers, clients, and other relevant teams to ensure smooth event operations.
• Handle client requests, operational issues, and service complaints professionally.
• Evaluate event execution and prepare operational reports, including service performance and recommendations for improvement.

Qualifications

• Minimum Diploma (D3) in Hospitality, Food & Beverage Service, Hotel Management, or a related field.
• Minimum 3 years of experience in banquet service, catering, hotel, or event service operations, with at least 1 year in a supervisory role.
• Proven experience handling corporate events, casual events, and large-scale catering functions.
• Experienced in supervising, coaching, and training waiters or service staff.
• Able to develop and implement SOPs, work instructions, and service standards.
• Strong leadership, communication, coordination, and problem-solving skills.
• Customer-oriented, detail-oriented, and able to work under pressure with flexible working hours, including weekends and public holidays when required.

Preferred Qualifications

• Experience in catering companies or hospitality service providers handling multiple types of events.
• Strong understanding of banquet service flow, event setup, manpower planning, and service quality control.
• Ability to evaluate service performance and continuously improve operational standards.