The Food & Beverages Supervisor (Banquet) is responsible for the planning, coordination, and execution of banquet events.
This includes overseeing the setup, service, and breakdown processes, ensuring exceptional guest experiences, and managing banquet staff to deliver high-quality service.
The role requires strong organizational and leadership skills to handle a dynamic and fast-paced environment, while also focusing on cost control and compliance with company standards.
Duties and Responsibilities1.
Pre-Event Planning and Preparation
Collaborate with the Banquet Manager or Outlet Manager to review banquet event orders (BEOs) and confirm event details such as guest counts, menu preferences, and special requirements.
Coordinate with the kitchen team to ensure timely preparation of food and beverages according to client specifications.
Inspect banquet rooms and event spaces to ensure proper cleanliness, setup, and compliance with safety standards.
Arrange the placement of tables, chairs, linens, decorations, audio-visual equipment, and other event essentials as per client instructions or BEOs.
2.
Event Execution
Supervise banquet staff during events to ensure seamless operations and adherence to service standards.
Greet clients and guests upon arrival to ensure all event expectations are met.
Oversee the serving of food and beverages, maintaining proper timing and flow.
Address guest inquiries, special requests, or concerns promptly and professionally.
Monitor the event timeline and communicate effectively with all departments to ensure smooth transitions between event activities e.g., speeches, meal service, entertainment.
3.
Post-Event Activities
Oversee the breakdown and cleaning of event spaces, ensuring all equipment and furniture are returned to their designated storage areas.
Collect client feedback and document suggestions for future improvements.
Prepare post-event reports, including guest satisfaction summaries, staff performance reviews, and inventory updates.
4.
Staff Supervision and Training
Lead, motivate, and manage banquet staff, including servers, bartenders, and setup crew.
Schedule staff shifts based on event requirements and business needs.
Train new and existing team members on service techniques, company policies, and safety protocols.
Conduct regular performance evaluations and provide feedback to team members.
5.
Administrative and Financial Duties
Assist in preparing cost estimates and budgets for banquet events.
Monitor labor costs and ensure efficient use of staff resources to control expenses.
Maintain inventory of banquet supplies and coordinate restocking with the purchasing department.
Ensure accurate billing and submission of event-related documentation to the finance department.
6.
Compliance and Standards
Ensure all banquet operations comply with food safety, health, and hygiene regulations.
Adhere to company policies, procedures, and standards to maintain consistency in service quality.
Maintain a safe and clean working environment for staff and guests.
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