To oversee every stage of any kind of banquet gathering, Organize things every single day. A banquet supervisor should supervise the banquet and make sure that the banquet personnel comply with all departmental policies and service standards. Throughout the banquet function, serve as the only point of contact for the banquet host.

MAIN JOB RESPONSIBILITIES:

• Oversee both on- and off-site catered events.
• In charge of arranging the event's cuisine and bringing attention to detail in the function area.
• In charge of keeping the banquet halls, storage areas, and work areas sanitized and clean overall.
• During the designated shift, you are in charge of making sure that all of the banquet and catering section's furniture, equipment, and fixtures are used properly and are in good functioning order.
• In charge of continuously carrying out the banquet and catering service's operating processes and service requirements.
• Ensure that customers' demands are satisfied and deliver exceptional customer service.
• Offer original and imaginative suggestions to improve group experiences and meetings.
• should have extensive knowledge of the preparation and presentation of food and beverages.
• Throughout your service, keep an eye on team members and events.
• Assist the banquet servers in setting up the tables and decor.
• Know everything there is to know about forthcoming and current events.
• Respond promptly and effectively to complaints from employees and clients.
• Work together with the sales & marketing and kitchen departments.
• Staff scheduling for the banquet, creating a weekly task plan that aligns with the event's activities, and managing labor for the month.
• Help the banquet manager with performance management, scheduling, and training.
• Organize Transportation of food and equipment to offsite catering events.
• Responsible for monthly inventory, consumption spreadsheet and banquet staff .
• Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.

Qualifications

• Minimum 2 years of experience in a busy banquet/event operation Hotel
• Diploma in Food & Beverage or related field
• Strong guest and employee interpersonal skills
• Guest experience centric
• Fluent in English