Supervisor Banquet Service

PT. SUNSHINE FOOD INTERNATIONAL; Tangerang; On-site; IDR 120,000,000 - 240,000,000; 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 special occasions. You will manage service teams, develop SOPs, and ensure service quality, coordinating with kitchen and clients to deliver exceptional event experiences.

The role requires a proactive leader with strong communication and problem-solving skills, able to work flexible hours including weekends when needed, and willing to be placed in Karawaci.

Qualifications

• Diploma/D3 in hospitality or related field is required.
• Experience in banquet/catering operations is essential.
• Proven ability to supervise service staff and ensure quality.

Responsibilities

• Oversee banquet service operations for corporate and other events.
• Ensure readiness including manpower, setup, and coordination.
• Supervise waiters and service staff to maintain standards.
• Develop training programs for service staff on etiquette and procedures.
• Develop and evaluate SOPs to improve service quality and efficiency.
• Monitor performance and enforce hygiene and company policies.
• Coordinate with kitchen, clients, and event teams for smooth operations.
• Handle client requests and resolve service issues professionally.
• Evaluate events and produce operational reports with improvement recommendations.

Skills

Banquet service

Team supervision

Leadership

Service training

Education

Diploma (D3) in Hospitality, F&B Service, Hotel Management, or related field

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.

Willing to be placed in Karawaci.

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.