Banquet Supervisor

PRIMARY RESPONSIBILITIES: • Ensures that all banquet functions are well set up and organized. • Extends full cooperation within & between departments. • Ensures that function orders are issued on time. • Prepares monthly & weekly forecasts and distributes to department concerned. • Keeps all guest history records. • Maintains and efficient commercial accounts filing system. • Handles in-house banquet sales • Identifies market needs and trends. • Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift. • Conducts daily briefing and de-briefing for a function assigned. • Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business. • Establishes two way communications with related departments like Banquet sales, Kitchen, and other departments. • Communicates effectively with quests, subordinates, immediate superior and other section heads. • Prepares daily cover count and revenue report for the banquet functions. • Attends daily F&B briefing, F&B Meeting in the absence of the Banquet Manager, and all other training sessions and meeting required for the position. • Administers personnel action, leave requests, overtime requests, disciplinary actions and commendation. • Identifies and solves problems in service in a professional manner. • Assists the F&B Cost Controller in conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment. • Reports and controls breakage and losses in the banquet section. • Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation. • Directs all efforts in the banquet service to maintain all service standards established for food and beverage service department. • Follows the cleaning schedule established for banquet section. • Follows control procedures in food and beverage cost and cashiering. • Promotes guest satisfaction in the banquet section. • Maintains grooming standards for all service personnel in the Banquet Department. • Capable of receiving and handling banquet booking inquiries and special arrangement. • Oversees and controls the requisition point and par stock level for food supplies and guest supplies in the department. • To be capable of operating all the operating equipment and audio visual equipment. • Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product. • Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service update. • Coaches and counsels waiters and bartenders effectively. • Evaluates objectively the performance of bartender, waiters and bus boys. • Conducts on-the-job training for waiters, bartenders and service personnel. • Motivates a strong team within the banquet service section. • Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs. • Performs other duties as assigned by Banquet Manager. REPORT LINES & COMMUNICATIONS: • Reports to the Banquet Manager. • Directs and supervises the activities of the service staffs in the banquet section. • Coordinates with other outlet heads and Kitchen section heads for function details, special arrangements and other activities in the Hotel. • Interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlet and hotel. OTHERS • Continuous learning through own IDP. • Any other duties as may be assigned by the superior. ACCOUNTABILITIES • Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness. COMPANY’S CULT

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