Jumat, 30 Maret 2012

Banquet Supervisor Job Desc

Job title                                  :               Banquet Supervisor                      
Department                                          :               F & B

REPORTING LINE                         

Report to                                               :               Banquet and Beverage Manager
Responsible for                    :               Supervising daily banquet activities


Vertically                                               :               Banquet and Beverage Manager and F&B secretay
Horizontally                                         :               Staff assign for banquet fuction


Over Money                                         :               Resposable to Close daily the banquet biiling acoding to procudures
Over Staff                                             :               Has authority to Supervise staff during banquet function inaccodance               
                                                                with Hotel policies procedures

Directs and supervises the activities of the waiters, barman and busboys assigned in the function that he/she covers.

Under the general guidance of the Banquet and Catering Manager in accordance to the Hotel’s Policies and Procedures.


1.         Responsible for guiding the waiters and bus boys in the performance of their jobs.
2.       Responsible ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned.
3.       Responsible for the over all sanitation and cleanliness of the work areas, banquet rooms and storage areas.
4.       Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned.
5.         Responsible for consistently implementing the service standards and operating procedures in the       
            banquet  and Catering service.
7.         Responsible for ensuring sufficiency of manpower for a function assigned.
8.       Performs other duties and responsibilities assigned by the immediate superior which leads to guest satisfaction and profit for the Hotel.


1.       Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
2.         Communicates and personally attends to VIP guests, during function.


1.         Completes the Function Checklist.
2.       Assigns specific side duty tasks to each attendant at the end of the day for the following day and sees to it that the staff knows and accomplishes their duties.
3.       Checks at the start and at the end of the shift that all service attendants complete their opening and closing tasks.
4.         Conducts pre-meal briefing and after meal de-briefing in the absence of the Banquet Supervisor.
5.         Takes the daily inventory of food supplies and guest supplies to ensure availability.
6.         Prepares and submits breakage and loss report for operating equipment, end of function, daily.
7.         Attends weekly Banquet meeting and other meetings required of the position.
8.         Conducts monthly inventory of operating equipment in coordination with the Chief Steward.
9.       Makes endorsement in the logbook at the end of the shift all guest comments, complains, accidents, unusual events or any matter that will affect the following shift.
10.       Records the actual sales and cover count at the end of the shift for function assigned.
11.       Communicates to the immediate superior and subordinates in a timely manner, any important             information, related to operation.


1.         Reports to the Banquet and Catering Manager.
2.         Coordinates with the Chef de Partie, concerning special menus, availability of menu items and
            changes in the menu.
3.         Directs the activities of all the service staff assigned in his/her shift.
4.         Coordinates with the other staff within the department and other department in the performance
            of duties and responsibilities.


1.         Ensure that all operational equipment is use to its appropriate function and well maintained.
2.         Report all defectives Asset and equipment to his direct manager.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure, especially those related to guest and staff evacuation to insure full evacuation in safety condition of the hotel if required.


1.      Recommends to the Banquet and Catering Manager any disciplinary action or commendation to be given to deserving employees.
2.         Disciplines the service staff assigned in his/her shift in accordance to the policies and procedures
            of Novotel Al Dana Resort.
3.         Trains the service staff in the performance of their duties.
4.         Motivates the staff to maintain consistency of performance.



1.         Knowledgeable of all the standard operating procedures in banquet service.
2.         Capable of implementing consistently in his/her shift all the service standards established for the      banquet and Catering service.
3.         Assists and assigns the mise-en-place at the prescribed hours, to ensure timely set-up.
4.         Checks at the start of the shift that all supplies in the station are complete.
5.         Checks each table set-up for functions assigned.
6.         Recognizes quality product and presentation, in food and drinks.
7.         Knowledgeable of the functions’s menu and drinks, its standard quantity, presentation and
8.         Presents the menu, takes drink orders.
9          Assists the service staff in the service of food and drinks, and attends personally to VIP guests.
10.       Visits the guests in the table’s occupied, to confirm guest satisfaction.
11.       Handles guest complains professionally and satisfactorily.
12.       Checks the accuracy of the guest’s check before it is presented to the guest.
13.       Coordinates with the banquet coordinator for any special table assignments.
14.       Knowledgeable in bartendering and wine service.
15.       Capable of operating all the operating equipment and audio-visual equipment in banquet section.
16.       Implements the “clean as you policy” and complying with cleaning schedule established.
17.       Performs service for VIP guests in the function assigned.


1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.


1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.


1.         May be rotated to different outlets and other temporary task within the Hotel.


POSITION:          Banquet Supervisor                                            DEPARTMENT: F&B

SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION,                     Graduated from college                                     Supervisory training diploma

EXPERIENCE                   3 years in 4 star property in F&B                     1 year as F&B manager
                                                                2 years as banquet captain                                                                              

INTERPERSONAL           Mature leader, confident
SKILLS                                                Very good motivation
                                                                Team leader

COMMUNICATION         Good written and verbal English                     Arabic
                                                                Skill Able to get along with people
                                                                at all levels, guest orientated

SPECIFIC                                            Should be able to handle
                                                                pressure and work long
                                                                physical hours during high season

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Pratice good hygiene

PHYSICAL                                          Physically fit

OTHER                                                Good experience with reference
REQUIREMENT                               in most of the different F&B dept.
                                                                Minimum age 25 years


WORKING                          Well maintained F&B environment
 CONDITIONS                    Open, friendly environment

WORKING                          Flexible hours in accordance with
HOURS                                 job requirement be ready for long hours
                                                during special event

                                [Employee]  [Date]                                              [Department Head] [Date]

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