Job Description

1. Recruiting, Training and supervising service staff for banquets, seminars and all F&B events and function 2. Supervising preparation for functions and events 3. Guide the B Recruiting, Training and supervising service staff for banquets, seminars and all F&B events and function Supervising preparation for functions and events Guide the Banquet servers in set up of tables and place settings. Responsible for making the function space visually appealing and presenting the menu offering for the event. Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned. Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned. Maintaining good staff and guest relations Checking on food, beverage and service quality Scheduling of banquet staff, prepare weekly duty chart to correspond with banquet functions and manage labour for monthly. Handles feedback and complaints Maintain guest history Ensure all service staff for banquet comply with all prescribed service standards and procedures and are carried out in detail Assist in maintaining a high standard of food hygiene as required by the Club. Assisting in Restaurant Operations during low function periods. Notwithstanding the above, you are expected to carry out other duties assigned by the Management. Requirements Minimum 2 to 3 years of restaurant / banquet experience is preferred. Diploma in hospitality / hotel management preferred. Good communication and interpersonal skill. Willingness to work weekends and public holidays as part of the job role. Motivated, team player and passionate individual with a cheerful disposition. Working Hours: 6 days work week, including weekend & PH. Staff transport is available at Khatib and Seng Kang.