Food & Beverage Service Executive, Banquet

This role is responsible to lead the Banquet team by being proactive, reliable and committed in delivering personalised and efficient service to banquet guests during event. They will assist the management in supervising the overall operation and service standards of the banquet operation to meet and exceed guest’s dining experience expectations and is also responsible in ensuring the set-up is completed accurately according to Banquet Event Order and provides basic service training/briefing before each event starts.

Primary Responsibilities

Overseeing Daily Operations in Banquet

Provides excellent service at all times to all of our Banquet guests based on established hotel standard operating procedures.
Possesses in depth and superior knowledge of all F&B menus and its preparations and presentations, including knowledge of bar and wine operations.
Able to provide training and executes banquet operation with minimise supervision.
Consistently follows through the Banquet Opening, Closing and side duties checklists.
Carries out adhoc duties as assigned by the management team, including but not limited to collects Food & Beverage requisition on daily basis, arranging stocks according to “First in First out” system, sending soiled linen for exchange, sending operational equipment for cleaning or burnishing on weekly basis.
Supervises and assists in controlling the payroll in banquet operation. Requests casuals’ coverage according to SOP.
Responsible for in-house and outsource casual labour formalities and grooming standards.
Is familiar with operating equipment, set-up tools and storage area, along with basic service methods in banqueting.
Ensures that the room set up are accurate, timely and set according to Banquet Event Order.
Coordinates with the Engineering AV team before events.
Supervises operation of daily events, ensures sufficient manning coverage.
Performs any other duties and responsibilities that may be assigned.