BANQUET SUPERVISOR

Place of Work: Food and Beverage

Scope and General Purpose of Job: To ensure the smooth and efficient running of the training
function in the F&B Division in accordance with the divisional
objectives.

Responsible to: Food & Beverage Manager

Banquet Operations Manager
Responsible for:

Main Duties

Customer Service
 Ensures the delivery of brand promise and provides exceptional guest service at all times.
 Provides excellent service to internal customers in other departments as appropriate.
 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner,
following through to make sure problems are resolved satisfactorily.
 Maintains positive guest and colleague interactions with good working relationships.
 Establishes a rapport with guests maintaining good customer relationships.

Financial
 Assists in managing the Conferences and Banquets department as independent profit centre.
 Ensures that all hotel, company and local rules, policies and regulations relating to financial record
keeping, money handling and licensing are adhered to, including the timely and accurate reporting of
financial information
 Ensures new technology and equipment are embraced, improving productivity whilst taking work out of
the system.

Operational
 Ensures that minimum brand standards have been implemented.
 Responds to the results of the Consumer Audit and ensures that the relevant changes are
implemented.
 Works closely with other Managers in a supportive and flexible manner, focusing on the overall
success of the hotel and the satisfaction of hotel guests.
 Ensures that Conferences and Banquets employees work in a supportive and flexible manner with
other departments, in a spirit of “We work through Teams”.
 Assists to ensure that Banquet storage and Audio Visual areas are neat and organised, including the
proper storage of props, and equipment.
 Makes necessary checks needed for specific events or functions.

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Operational (continued)
 In the absence of Manager Banquets, conducts daily pre-shift briefings to employees on preparation,
service and menu.
 Be a hands-on supervisor and be present at all times in the Outlet, especially during busy periods.
 Liaises with the Kitchen and Beverage Department on daily operations and quality control.

Personnel
 Oversees the punctuality and appearance of all Conferences and Banquets employees, making sure
that they wear the correct uniform and maintain a high standard of personal appearance and hygiene,
according to the hotel and department’s grooming standards.
 Maximises the effectiveness of employees by developing each of their skills and abilities through the
appropriate training, coaching, and/or mentoring.
 Encourages employees to be creative and innovative, challenging and recognising them for their
contribution to the success of the operation.
 Ensures that all employees have a complete understanding of and adhere to employee rules and
regulations.
 Ensures that employees follow all hotel, company and local rules, policies and regulations relating to
fire and hazard safety, and security.
 To feedback the results of the Employee Opinion Survey and ensure that the relevant changes are
implemented.

Other Duties
 Understands and strictly adheres to Rules and Regulations established in the Employee Handbook
and the hotel's policies concerning fire, hygiene, health and safety.
 Ensures high standards of personal presentation and grooming.
 Responds to changes in the Food and Beverage function as dictated by the industry, company and
hotel.
 Attends training sessions and meetings as and when required.
 Carries out any other reasonable duties and responsibilities as assigned.

Name of Employee:

Date Received:

Signed:

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