Banqueting Supervisor

Roles and responsibilities

We are currently looking for dynamic, and self-motivated Food & Beverage professionals who want to move their careers forward. As a Captain you are responsible to provide professional and customer focused service to our guests, ensuring their stay will become a memorable experience and your role will include key responsibilities such as-

• Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel
• Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests
• Practice good customer relations and attend to customer complaints and queries satisfactorily
• Ensure the Outlet is set-up for service and supervise for a smooth operation
• Direct and supervise the service team to ensure that all duties are performed as per standards
• Ensure that all colleagues have received adequate training to perform their duties
• Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in order to ensure that the required is available
• Ensure minimum wastage, breakage and spoilage
• Actively use up selling techniques by exceeding guest expectations and to increase revenue
  

Skills

Education, Qualifications & Experiences

You should ideally have a diploma / degree in the hospitality field with a maximum of two years experiences in a similar role. You should possess a good knowledge in both written and spoken English and a wide familiarity with Micros would be desirable. Previous experiences in minor leadership and supervisory roles are a definite plus.

Knowledge & Competencies

The ideal candidate will be customer driven and an extremely proactive and ‘switched on’ individual with an outgoing, charismatic and approachable character. You will work well under pressure in a fast paced environment and be a great team player, who thrives in working with a multicultural team and guests alike, while possessing following additional competencies-

Understanding the Job

Taking Responsibility

Recognizing Differences

Customer Focus

Adaptability

Desired candidate profile

The Banquet Captain is a leadership role within the food and beverage department, responsible for overseeing the seamless execution of banquet events. This role involves coordinating staff, managing event setups, and ensuring that all aspects of service meet or exceed guest expectations. The Banquet Captain acts as the main point of contact for clients during events, ensuring that every detail aligns with their vision.

Key Responsibilities

1. Event Coordination:

   • Oversee the setup, execution, and breakdown of banquet events, including weddings, conferences, and corporate gatherings.
   • Ensure that event spaces are prepared according to the client’s specifications, including table arrangements, decorations, and audio-visual setups.
   • Act as the on-site contact for clients, addressing last-minute changes or special requests.

2. Team Leadership:

   • Assign duties to banquet servers, bartenders, and support staff, ensuring everyone understands their roles.
   • Train and mentor team members to maintain high standards of service.
   • Monitor staff performance during events, providing guidance and support as needed.

3. Service Management:

   • Ensure timely and efficient food and beverage service throughout the event.
   • Address and resolve any service issues or guest complaints promptly.
   • Collaborate with the kitchen team to ensure food is served at the correct temperature and presentation.

4. Client Relations:

   • Meet with clients before events to discuss their needs and expectations.
   • Provide recommendations and solutions to enhance the event experience.
   • Ensure client satisfaction by maintaining constant communication and a proactive approach.

5. Administrative Duties:

   • Review event orders (BEOs) and ensure all details are executed as planned.
   • Maintain accurate records of events, including staffing, inventory, and guest feedback.
   • Assist in budgeting and inventory management for banquet supplies and equipment.

6. Compliance and Safety:

   • Ensure adherence to health and safety regulations during events.
   • Monitor the proper handling and storage of food and beverages.
   • Conduct pre-event briefings to ensure staff is aware of emergency procedures and service standards.