Banquet F&B Leader: Service Excellence

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD; Singapore; On-site; SGD 33,000 - 56,000; Full time

Job summary

Hilton is seeking a Food & Beverage Executive, Banquet to efficiently and professionally serve food and beverages within the Banquet, ensuring the restaurant returns a budgeted profit through tight cost and stock control. The role supervises team members and maintains service standards as per Hilton policies.

The ideal candidate will bring 2–4 years of supervisory experience in a 4/5-star hotel, strong English, and a proactive, guest-focused approach.

Qualifications

• 2-4 years in a supervisory position in a 4/5-star category hotel.
• Good English skills, both written and verbal.
• Familiar with computer systems.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge.
• Flexible and responds quickly and positively to changing requirements.
• Maintain high team focus by showing cooperation and support to colleagues.
• Strong leadership, people management and training skills.
• Guest oriented and able to confidently build and exceed service standards.
• Thorough knowledge of service, cost control in F&B, labour controls, maintenance, merchandising, computer and accountings.
• Strong interpersonal skills and attention to details.
• Key strengths in people management communication and planning.
• Able to work under pressure and deal with stressful situations during busy periods.
• Outgoing personality and willing to work for long hours.

Responsibilities

• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• Make suggestions on the menu that might suit guests of different nationalities.
• Actively check team members’ product knowledge on each shift.
• Check the event resume for the day, ensuring that the event space and team members are schedule accordingly.
• Ensure that all team members are briefed for the details of the shift ahead.
• Greet guests with smiles and offer assistance with drinks, self-introduction, set up of equipment, etc.
• 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 banquet by visiting and introducing yourself to them and actively checking on their satisfaction.
• Knowledgeable of departmental standards, explaining these standards to the team.
• Positively deal with and learn from guest complaints and comments with follow-up and feedback to the Manager.
• Be proactive towards guests, assisting them with any reasonable requests, and training all team members to anticipate guests needs.
• Positively end the guest experience by checking on 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 belongings, if necessary.
• Thank all guests and wish them a pleasant day.
• Supervise the banquet 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.
• Offer team members constructive feedback on their performance after every shift in an aim to develop their skills and confidence.
• Provide leadership and direction for all team members while on duty by offering professional skills and leading by example.
• Be aware of the 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.
• Understand relevant Occupational Health & Safety 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.

Skills

Supervisory experience

English skills

People management

Leadership

Guest oriented

Detail oriented

Work under pressure

Team collaboration

F&B knowledge

Communication

Tools

Computer systems

Job description

Hilton is seeking a Food & Beverage Executive, Banquet to efficiently and professionally serve food and beverages within the Banquet, ensuring the restaurant returns a budgeted profit through tight cost and stock control. The role supervises team members and maintains service standards as per Hilton policies.

The ideal candidate will bring 2–4 years of supervisory experience in a 4/5-star hotel, strong English, and a proactive, guest-focused approach.