Banquet Supervisor

Job Purpose:
To assist in overseeing daily restaurant and banquet operations, ensuring high service standards, smooth operations, guest satisfaction, and effective team coordination in accordance with hotel standards and procedures.

Key Responsibilities

1. Restaurant & Banquet Operations
   • Assist in planning and supervising restaurant and banquet setup and service operations according to event requirements and hotel standards.
   • Ensure all equipment, supplies, menus, and operational requirements are prepared and available before service.
   • Coordinate closely with the Kitchen and related departments to ensure smooth and efficient service delivery.
   • Monitor service quality and maintain consistent F&B standards throughout operations.
2. Guest Service & Satisfaction
   • Respond to guest requests, feedback, and complaints promptly, professionally, and courteously.
   • Escalate significant guest concerns or incidents to the Restaurant/Banquet Manager and follow up appropriately.
   • Maintain good knowledge of all F&B outlets, services, facilities, and hotel offerings to support guest needs.
3. Team Supervision & Development
   • Assist in supervising and assigning tasks to team members and casual staff to ensure work is completed on time and according to standards.
   • Support manpower planning and work allocation for restaurant and banquet operations.
   • Assist with staff coaching, development, counselling, and conflict resolution.
   • Maintain positive and effective working relationships within the team.
4. Operational & Cost Control
   • Monitor operating equipment and supplies to maintain appropriate par levels.
   • Prepare or coordinate requisitions for replacement or additional operational items when required.
   • Monitor staff overtime and applicable allowances and ensure accurate weekly records.
5. Safety, Hygiene & Compliance
   • Ensure service, storage, and working areas are clean, safe, organized, and properly secured.
   • Follow and reinforce hotel fire, life-safety, emergency, hygiene, and operational procedures.
   • Attend assigned meetings, training programs, and briefings.
6. Cross-Department Support
   • Provide operational support to other Food & Beverage outlets during peak periods when required.
   • Perform other duties and responsibilities as assigned by the Management.

Knowledge and Experience

• Secondary/High school education
• Certificate in Food & Beverage will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Excellent reading, writing and oral proficiency in English language
• Working knowledge of MS Excel, Word, & PowerPoint

Competencies

• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Must be well-presented and professionally groomed at all times