Banquet Supervisor

Mimosa Cityscapes Inc.; Mabalacat; On-site; PHP 360,000 - 480,000; Full time

Job summary

Quest Plus Conference Center Clark in the Philippines is seeking a Banquet Supervisor to oversee banquet operations, ensuring high-quality service and consistent delivery of menu items. The role supports the Banquet Service Manager and focuses on driving revenue through upselling while maintaining strict standards and sanitation.

The candidate should have a diploma in F&B or related management field and at least 2 years in a 4-5 star hotel, with strong leadership and guest-relations skills.

Qualifications

• Diploma in Food & Beverage Services Management or related management course.
• Minimum 2 years working experience in a 4-5 star hotel.
• Punctuality, proper uniform and professional service.

Responsibilities

• Supervise shift operations, monitor service standards and resolve guest complaints.
• Organize and service all activities within the operation regarding food & beverage and equipment arrangement.
• Upsell to guests to generate additional revenue.
• Ensure mis-en-place is sufficient during every meal period and maintain sanitary conditions.
• Ensure equipment and stations are in good working order and uphold brand service standards.
• Conduct briefings and ensure adherence to briefing guidelines.
• Attend meetings, monitor inventory of pantry and linen, and support trainings.
• Participate in evacuation drills and promote environmental practices.

Skills

Banquet operations

Staff supervision

Upselling

Education

Diploma in Food & Beverage Services Management or Management related course

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.

1.Banquet Operations

• 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.

2. 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.

3. Financial Responsibilities

• 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

4. 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 favorable 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.