F&B Banquet Supervisor

Key ResponsibilitiesSkills, Knowledge and Expertise

• Maintain a comprehensive knowledge of hotel facilities and local information to provide guests with accurate, helpful assistance at all times.
  
• Execute all tasks efficiently and punctually, ensuring all actions align with established company policies to meet departmental objectives.
  
• Handle all food, beverage, and operating equipment with extreme care to minimize wastage and reduce breakages.
  
• Strictly adhere to all hotel's standard regulations and the hotel’s specific policies regarding fire, life, and safety.
  
• Lead the Banquet Waiter/Waitress team, ensuring all workstations are fully stocked, organized, and meet luxury presentation standards.
  
• Monitor the service sequence in real-time, providing immediate coaching to staff to ensure "Beautiful Performance" and the achievement of revenue goals.
  
• Utilize approved suggestive selling techniques to promote high-margin products and enhance guest experiences.
  
• Apply advanced supervisory and communication skills to maximize team productivity and boost employee morale.
  
• Maintain an expert-level understanding of all banquet food and beverage offerings to recommend pairings and upsell alternatives confidently.
  
• Enforce strict cash handling procedures and ensure every order is accurately processed through the MICROS POS system before service.
  
• Promptly report and manage "Lost and Found" items in accordance with the hotel’s standard operating procedures.
  
• Proactively identify, report, and rectify any potential or real safety hazards within the banquet areas immediately.
  
• Demonstrate adaptability regarding shift changes and assignments as necessitated by fluctuating business demands and event schedules.
  
• Maintain impeccable grooming standards, reporting for duty punctually in the correct uniform and name tag.
  
• Perform additional duties as assigned by management to support the evolving needs of the banquet department.
  

• Minimum 3 years’ experience in a F&B Supervisory position in a 5 star Hotel.
  
• Diploma/Certificate in Food and Beverage/Sales
  
• Excellent oral and written skills in English. Additional language will be an added advantage.
  
• Up Selling skills/techniques.
  

Key ResponsibilitiesSkills, Knowledge and Expertise

• Maintain a comprehensive knowledge of hotel facilities and local information to provide guests with accurate, helpful assistance at all times.
  
• Execute all tasks efficiently and punctually, ensuring all actions align with established company policies to meet departmental objectives.
  
• Handle all food, beverage, and operating equipment with extreme care to minimize wastage and reduce breakages.
  
• Strictly adhere to all hotel's standard regulations and the hotel’s specific policies regarding fire, life, and safety.
  
• Lead the Banquet Waiter/Waitress team, ensuring all workstations are fully stocked, organized, and meet luxury presentation standards.
  
• Monitor the service sequence in real-time, providing immediate coaching to staff to ensure "Beautiful Performance" and the achievement of revenue goals.
  
• Utilize approved suggestive selling techniques to promote high-margin products and enhance guest experiences.
  
• Apply advanced supervisory and communication skills to maximize team productivity and boost employee morale.
  
• Maintain an expert-level understanding of all banquet food and beverage offerings to recommend pairings and upsell alternatives confidently.
  
• Enforce strict cash handling procedures and ensure every order is accurately processed through the MICROS POS system before service.
  
• Promptly report and manage "Lost and Found" items in accordance with the hotel’s standard operating procedures.
  
• Proactively identify, report, and rectify any potential or real safety hazards within the banquet areas immediately.
  
• Demonstrate adaptability regarding shift changes and assignments as necessitated by fluctuating business demands and event schedules.
  
• Maintain impeccable grooming standards, reporting for duty punctually in the correct uniform and name tag.
  
• Perform additional duties as assigned by management to support the evolving needs of the banquet department.
  

• Minimum 3 years’ experience in a F&B Supervisory position in a 5 star Hotel.
  
• Diploma/Certificate in Food and Beverage/Sales
  
• Excellent oral and written skills in English. Additional language will be an added advantage.
  
• Up Selling skills/techniques.