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

COMMUNICATION LINES

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

AUTHORITY

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
                       
GENERAL MISSION

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.

RESPONSIBILITIES AND MEANS

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. CUSTOMER SERVICE

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.

2. BUSINESS MANAGEMENT and ADMINISTRATIVE RESPONSIBILITIES

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.

3. COMMUNICATION

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.

4. ASSET MANAGEMENT

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.

5. SECURITY & SAFETY

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.

6. HUMAN RESPONSIBILITIES

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.





7. MARKETING



8. TECHNICAL RESPONSIBILITIES

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
            preparation.
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.

9. REPESENTING HOTEL TO THE COMMUNITY

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

10. DIVULGING OF HOTEL INFORMATION

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.

11. TEMPORARY MISSION

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



PERSON SPECIFICATIONS


                       
POSITION:          Banquet Supervisor                                            DEPARTMENT: F&B


SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION,                     Graduated from college                                     Supervisory training diploma
QUALIFICATIONS                                                                                                         

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

MISCELLANEOUS

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
                                               

Signature:                                                                                                                                   
                                               
                                [Employee]  [Date]                                              [Department Head] [Date]


Outlet Supervisor Job Desc


Job title                                  :               Outlet Supervisor                
Department                                          :               F & B

REPORTING LINE                         


Report to                                               :               Outlet Manager
Responsible for                    :               Good functioning of the service

COMMUNICATION LINES

Vertically                                               :               Supervisor department Head
Horizontally                                         :               All F&B Staff

AUTHORITY

Over Money                            :            Responsible for turning over the sales and the report for the day, to the Head
                                                                Cashier
Over Staff                               :            Has authority to manage staff assigned to his outlet in accordance
                                                                                with Hotel policies procedures   

GENERAL MISSION

Directs and coordinates all activities and provides assistance to the staff in the outlet and bar assigned, to ensure all established service standards and procedures of  RESORT
are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for the Hotel.

Under the general guidance of the Outlet Manager (Coffee shop or Olive Garden) in accordance to the Hotel’s Policies and Procedures

RESPONSIBILITIES AND MEANS

1.         Responsible for the service and bar operation of the outlet.
2.       Responsible for guiding all service and bar personnel assigned in the outlet, in the performance of their duties and responsibilities.
3.         Responsible for directing all efforts in the service and bar to achieve the financial goals of the outlet.
4.         Responsible for the consistent follow up in the implementation of the Policies and Procedures in      operating the outlet.
5.         Responsible for checking the sufficiency of operating equipment and supplies for service.  
            and bar.
6.         Responsible for maintaining the sanitation standards in the outlet assigned.
7.         Responsible for providing functional assistance to the staff during peak periods.
8.         Responsible for scheduling sufficient manpower in the outlet to suit volume of business.
9.         Responsible for maintaining a clean and wholesome ambiance in the outlets, controlling
            room temperature, ventilation and lighting effects.
10.       Responsible for the Outlet’s operation in the absence of the Outlet Manager.





1. COSTUMER SERVICE

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

2. BUSINESS MANAGEMENT & ADMINISTRATIVE RESPONSIBILITIES

1.      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.
2.      Conducts daily briefing and de-briefing in the absence of the Outlet Manager.
3.      Recommends corrective actions for unfavourable variances in budget commitments.
4.      Proposes an effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
5.      Establishes two way communications with related departments like Banquet, Kitchen, other outlets, Housekeeping and Front Office.
6.      Communicates effectively with guests, subordinates, immediate superior and other section heads. 
7.      Prepares daily cover count and revenue report for the outlet.
8.      Attends daily F & B briefing, weekly F & B Meeting in the absence of the Outlet Manager, and all other training sessions and meetings required for the position.
9.      Manages time effectively, by meeting deadlines on time.
10.  Administers personnel action, on leaves, overtime requests, disciplinary actions and  commendation.
11.  Identifies and solves problems in the outlet in a professional manner.
12.  Assists the F & B Cost Controller in Conducting month end inventory of beverage supplies, operating supplies, food supplies and steward for operating equipment.
13.  Reports breakage and losses in the outlet.

3. COMMUNICATION

1.         Reports to the Outlet Manager.
2.       Directs and supervises the activities of the captain waiters, bartenders, hostess and waiter/ress, bus boys/girls.
3.         Coordinates with other outlet heads and kitchen section heads for reservations, special         arrangements and other activities in the Hotel.
4.         Interacts with clients, guests, government officials, suppliers and other important individuals
            in the community in promoting the outlet and hotel. Information.

4. ASSET MANAGEMENT

1.         Ensure that all operational equipment is use to its appropriate function and well maintained.
2.         Report all defectives Asset and equipment to the Engineering department.

5. SECURITY & SAFETY

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.
2.       Ensure truth training that all staff is aware of hotel’s fire evacuation and emergency policies and procedure.
3.       Comply with Hotel policies and procedures.
4.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.



6. HUMAN RESPONSIBILITIES

1.      Coaches and counsels captain waiters, hostess, waiter/ress, bus boys/girls, effectively.
2.      Evaluates objectively the performance of outlet’s captain waiters and service personnel.
3.      Gives on the job training for captain waiters and service personnel.
4.      Motivates a strong team within the service personnel in the outlet.
5.      Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.

7. MARKETING

8. TECHNICAL RESPONSIBILITIES

1.      Knows and understands the job description of all position in the outlet, and capable of performing the tasks as required.
2.      Knows and understands all the food and beverage policies and procedures in service of food and beverage.
3.      Recognizes good quality products and presentation.
4.      Checks and maintains all service standards established for food and beverage service department.
5.      Follows up and complies with the cleaning schedule established for the outlet.
6.      Supervises staff activities to maximize revenue and minimize costs.
7.      Provides assistance to the staff when required during peak periods.
8.      Follows up on the implementation of truth in menu and advertising.
9.      Knowledgeable in wine service and bartending.
10.  Promotes guest satisfaction in the outlet.
11.  Maintains grooming standards for all service personnel in the outlet.
12.  Receives special reservation for VIP guests in the outlet.
13.  Performs service for VIP guests in the outlet.
14.  Knows the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.

10. DIVULGING OF HOTEL INFORMATION

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

11. TEMPORARY MISSION

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


PERSON SPECIFICATIONS


                               
POSITION:          Outlet Supervisor                                                         DEPARTMENT: F & B
                                                               


SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION,                     Graduated from College                                   
QUALIFICATIONS          Apprentership or trained
                                                                in five star Hotel
                                                                                                                                                               
EXPERIENCE                   5 years in 4 star property in F&B
                                                                1 year Supervisor in similar operation

INTERPERSONAL           Very good motivation and training
SKILLS                                                skills. Highly Motivated

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

SPECIFIC                                            Should be able to Handle
                                                                pressure and replace manager
                                                                when if necessary

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

PHYSICAL                                          Mentally alert, able to work
                                                                Long hours and guest complain
                                                               
OTHER                                                Minimum age 22 years
REQUIREMENT                              
                                                               

MISCELLANEOUS

WORKING                          Well maintained F&B environment
CONDITIONS                     Open, friendly environment
                                                with responsibilities and pressure

WORKING                          Flexible hours in accordance with
HOURS                                 level of business




Signature:                                                                                                                                   
                                               
                                [Employee]  [Date]                                              [Department Head] [Date]

Outlet Manager Job Desc


Job title                                  :               Outlet Manager   
Department                                           :               F & B

REPORTING LINE                            

Report to                                               :               Food & Beverage Manager
Responsible for                    :               To Manage outlet staff and operation

COMMUNICATION LINES

Vertically                                               :               To F&B Manager and Department head
Horizontally                                          :               All F&B Staff assign to his outlet

AUTHORITY

Over Money                                         :               Responsible of all cashiering procedure in his outlet
Over Staff                                              :               Has authority to manage staff in accordance with Hotel policies procedures   
                                                               
                                               
GENERAL MISSION

Directs and coordinates all activities and provides assistance to the staff in the restaurant and bar assigned, to ensure all established service standards and procedures of City Centre Hotel & Residence Managed by are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for the Hotel.

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

RESPONSIBILITIES AND MEANS

1.         Responsible for the administration, service and bar operation, of the outlet assigned.
2.       Responsible for guiding all service and bar personnel assigned in the restaurant or bar in the performance of their duties and responsibilities.
3.       Responsible for directing all efforts in the restaurant service and bar to achieve the financial goals of the outlet.
4.       Responsible for following up the implementation of the Policies and Procedures in operating the restaurant and bar.
5.         Responsible for checking the sufficiency of operating equipment and supplies for service and bar.
6.         Responsible for maintaining the sanitation standards in the outlet.
7.         Responsible for providing functional assistance to the staff during peak periods.
8.         Responsible for scheduling sufficient manpower in the outlet to suit volume of business.
9.         Responsible for maintaining a clean and wholesome ambiance in the outlet, controlling
            room temperature, ventilation, lighting effects and music.








1. CUSTOMER SERVICE

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


2. BUSINESS MANAGEMENT & ADMINISTRATIVE RESPONSIBILITIES

1.       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.
2.         Conducts daily briefing and de-briefing and weekly meeting for all service staff in the outlet.
3.       Reads and understands the monthly Profit and Loss Report, and monitors controllable costs through these reports.
4.         Participates in the annual goal setting for the outlet, the business plan and marketing plan.
5.         Recommends corrective actions for unfavourable variances in budget commitments.
6.         Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
7.         Establishes two way communications with related departments like Banquet, Kitchen, and other outlets.
8.         Communicates effectively with guests, subordinates, immediate superior and other section heads. 
9.         Prepares daily cover count and revenue report for the outlet.
10.     Attends daily F & B briefing, weekly F & B Meeting and all other training sessions and meetings required for the position.
11.        Manages time effectively, by meeting deadlines on time.
12.        Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
13.        Identifies and solves problems in the outlet in a professional manner.
14.        Attends and solves guest complains in the outlet.
15.        Assists the F & B Cost Controller in conducting month end inventory of beverage supplies, operating
supplies, food supplies and operating equipment.
16.        Reports and controls breakage and losses in the outlet.
17.        Recommends promotions to increase outlet’s revenue.

3. COMMUNICATION

1.         Reports to the Food and Beverage Manager.
2.         Directs and supervises the activities of the Asst. Manager, captain waiters, hostess, bartenders,     waiter/ress and bus boys/girls in the outlet.
3.         Coordinates with other outlet heads and Kitchen section heads for reservations, special menus and other
activities in the Hotel.
4.       Interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlet and hotel.

4. ASSET MANAGEMENT

1.         Ensure that all operational equipment is use to its appropriate function and well maintained.
2.         Report all defectives Asset and equipment to the F&B manager.






5. SECURITY & SAFETY

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.
2.       Ensure truth training that all staff is aware of hotel’s fire evacuation and emergency policies and procedure.
3.       Comply with Hotel policies and procedures.
4.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.

6. HUMAN RESPONSIBILITIES

1.         Interviews and orients effectively for supervisors and other service personnel up to a certain level.
2.         Coaches and counsels outlet’s Supervisor and captain waiters effectively.
3.       Evaluates objectively the performance of outlet’s Supervisor, captain waiters, bartenders and Hostess, Waiter/tress, bus boys/girls.
4.         Identifies training needs within the outlet.
5.      Prepare and conducts actual training for Asst. Manager, Captain Waiters, bartenders and service     personnel.
6.         Motivates a strong team within the service personnel in the restaurant.
7.       Communicates openly with the outlet’s service personnel and keeps them informed of all important information to assist them in their jobs.

7. MARKETING

1.         Assists in establishing objectives and strategies in the annual F&B Marketing Plan, conceptualizes             promotions for his outlets, including the successful implementation.
2.         Ensures truth in menu and advertising.

8. TECHNICAL RESPONSIBILITIES

1.         Knows and understands the job description of all position in restaurant, service, bar and
            cashiering, capable of performing the tasks as required.
2.         Knows and understands all the food and beverage policies and procedures in service of food and   beverage.
3.         Recognizes good quality products and presentation.
4.       Directs all efforts in the outlet to maintain all service standards established for food and beverage service department.
5.         Implements an effective cleaning schedule for the outlet.
6.         Directs all efforts in the outlet to achieve financial goals, by maximizing profits and minimizing costs.
7.         Follows up in the implementation of truth in menu and advertising.
8.         Knowledgeable on first aid, safety and security procedures affecting the outlet.
9.         Knowledgeable in wine service and bartending.
10.        Maintains control procedures in food and beverage cost and cashiering.
12.        Promotes guest satisfaction in the outlet.
13.        Maintains grooming standards for all service personnel in the outlet.
14.        Receives reservation for the outlet and special bookings.
15.     Knows the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
16.        Capable of operating all the equipment in the restaurant service and bar.



9. REPESENTING HOTEL TO THE COMMUNITY

1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.
2.       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.

10. DIVULGING OF HOTEL INFORMATION

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.

11. TEMPORARY MISSION

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