Job Description

Reporting to the Manager, Banquet, the incumbent will be responsible to ensure the smooth conduct of shift through customer-focused service delivery and effective staff supervision. He/she must assist the Management in running the section, ensuring maximum guest satisfaction and adherence to consistent standards, through proper planning and organization of F&B operation and administration

Key responsibilities:

• Supervise and oversee the operation/section to maintain service standards.
  

• Check on colleagues’ discipline, grooming standards and punctuality.
  

• Check on guests’ satisfaction levels and the proper handle of feedback and follow-up.
  

• Perform opening and closing duties as assigned.
  

• Conduct daily shift briefings to update and disseminate relevant information to fellow colleagues.
  

• Assist in employees’ development, counseling and resolving staff conflict.
  

• Report any complaints, incidents or any other irregularities to Management.
  

• Ensure operating equipments are maintained, and service and storage areas are kept safe and clean.
  

• Help minimize waste, neglect, breakages and mishandling of supplies and equipments.
  

• Carry out light cleaning and maintenance of the pantry area.
  

• Monitor quality of food and beverage products in every order.
  

• Perform trainer tasks and conduct training for all staff as assigned by Manager, Banquet.
  

• Motivate, coach and project a positive attitude at all times.
  

• Help manage employees’ performance appraisals and performance logs.
  

• Account and handle cash effectively, efficiently, with integrity and in compliance with proper Accounting procedures.
  

• Carry out any other duties as and when assigned by the Manager, Banquet.
  

• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.