Banquet Supervisor

Filinvest Development Corporation; Mabalacat; On-site; PHP 334,800 - 502,200; Full time

Job summary

A premier hospitality company in Pampanga is looking for a Banquet Supervisor to oversee banquet operations. This role includes ensuring high-quality service and food, assisting with operational management, and supervising staff. Candidates should have a diploma in Food & Beverage Management and at least 2 years of experience in a high-star hotel. The position offers a dynamic work environment and the opportunity to develop skills in banquet service management.

Qualifications

• Minimum 2 years working experience in a 4-5 star hotel.
• Understanding of food and beverage services management.

Responsibilities

• Supervise and control all aspects of the banquet operation.
• Ensure high standards of service and food quality.
• Assist the Banquet Service Manager with operations.

Skills

Supervisory skills

Food & beverage management

Communication skills

Problem-solving

Education

Diploma in Food & Beverage Services Management

Job description

Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK

The Banquet Supervisor is mainly responsible for ensuring the service and delivery of menu items in the assigned restaurant is of high- level quality and consistency. The Banquet Supervisor is expected to assist the Banquet Service Manager with regards to banquet operations.

Responsibilities

• To supervise and control all aspects of the shift operation, monitor the standards of service and food quality and resolve all complaints during shift and logs all complaints in logbook for further follow up.
• To organize and service all activities within the operation with regards to food & beverage as well as equipment arrangement
• To anticipate, maintain and improve personal contacts with hotel guests in order to up sell and generate more revenue
• Ensure that all mis-en-place is sufficient during every meal period
• Ensures that all areas are sanitary and all operational equipment are in good working condition.
• Ensures that all skills and brand service standards are met thereby ensuring the success of banquet operations.
• Conducts all briefings and ensures that the guidelines for briefings and meetings are met
• Checks that all stations, cutlery, chinaware, hollowware etc. are in good working order as set forth in the service skills manuals.
• Conducts monthly equipment inventory.
• Attends daily briefing, general staff meetings, in-house training, etc.
• Checks pantry and linen supplies are on par levels and are ready for service at all times.
• Checks on the satisfaction of all members/guests and reports this to the Banquet Service Manager whether positive or negative.
• Supervises the Banquet operations in the absence of the Banquet Service Manager to a high level of efficiency, discipline and profitability.

Human Resource

• Issues Disciplinary Reports to his Superiors and controls the overtime of Staff at all times.
• Submits Incident reports to Banquet Manager on a regular basis on accidents or any untoward incidents that may occur in banquet areas.
• Assists the Banquet Service Manager in ensuring the successful implementation of all programs, trainings & projects.
• To report for duty punctually wearing the correct uniform and name badge at all times.
• To provide a courteous and professional service at all times. 6. To maintain good working relationship with colleagues and all other department.
• To maintain a high standard of personal appearance and hygiene at all times.
• To have a complete understanding of the employee's code of conduct and adhere to the regulations contained within.
• To carry out other responsibilities and duties assigned.
• To actively strive to achieve higher revenues and maximize costs savings against revenue target
• Compete against a standard of excellence by setting high performance standards and pursuing aggressive goals with regards to Banquet Expenses
• Strive for constant improvements and take responsibility for achieving business results and preserve despite obstacles

Other duties assigned

• Participates on the regular evacuation drill procedure.
• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
• Maintains a favourable working relationship with all other Hotel employees to foster and promote a cooperative and harmonious working climate.
• Adheres to environmentally friendly practices such as reduce waste, recycle when possible and re-use, whenever applicable.
• Responsible in being a role model of the Company that would be aligned with the Company Standards, Code o Discipline and Policy and Procedures.
• Performs other functions and duties which may be assigned by the immediate superior.

Qualifications

• Diploma in Food & Beverage Services Management or Management related course.
• At least 2 years working experience in a 4 - 5-Star Hotel.