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The Banquet Supervisoris concerned with the efficient and professional service of food and beverages within the Banquet, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises staff while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of the hotel and Hilton International.

What will I be doing?

As theBanquet Supervisor, you will be responsible for performing the following tasks to the highest standards:

·Confidently know the food and beverage menu contents and explain them in detail to guests.

·Understand dietary requirements and offer appropriate suggestions.

·Complete TBS checklists on product knowledge.

·Make suggestions on the menu that might suit guests of different nationalities.

·Know menu items of all other outlets to recommend guests to other outlets.

·Confidently know opening hours of all restaurants and hotel outlets.

·Recommend other restaurants and city attractions to hotel guests.

·Actively check staffs’ product knowledge on each shift.

·Check reservations for the day, ensuring that the restaurant and staff have tables ready and that large bookings have been confirmed by phone.

·Ensure that all staff are briefed for the details of the shift ahead.

·Complete the TBS checklist on preparing the restaurant for service.

·Greet guests with smiles and offer assistance with coats, bags, etc., introducing yourself.

·Escort guests to a table and ask if they would prefer a smoking or non-smoking table.

·Ensure that all service procedures are carried out to the standards required.

·Replenish drinks, not letting cups or glasses become empty.

·Take personal responsibility for the service experience of all guests in the restaurant by visiting and introducing yourself to them and actively checking on their satisfaction.

·Follow-up on any guest questions or queries immediately, and if you don’t know the answer, check with your Manager.

·Knowledgeable of departmental standards, explaining these standards to the team.

·Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Manager.

·Be proactive towards guests, assisting them with any reasonable requests, and training all staff to see these things before guests ask.

·Positively end the guest experience by checking satisfaction.

·Present all guests’ checks promptly on request with a feedback form and brochure.

·Encourage all guests to fill out feedback forms when they leave, assisting guests with their coats and bags.

·Thank all guests and wish them a pleasant day.

·Supervise the restaurant roster on a daily basis and ensure that it is in line with the changing business levels, making changes in order to achieve the F&B team’s service standards and budget goals.

·Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.

·Assist the restaurant managers with training all staff for ‘induction training’ and ‘on the job training’.

·Offer staff constructive feedback on their performance after every shift in an aim to develop their skills and confidence.

·Provide leadership and direction for all staff while on duty by offering professional skills and leading by example.

·Be aware of the restaurant’s and overall F&B targets for food, beverage, payroll and general expense costs.

·Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.

·Ensure that the shift is reviewed, handovers and briefings are carried out.

·Be aware of potential highs and lows in the business.

·Identify and communicate potential sales leads to your Manager.

·Create an environment where “everyone sells”.

·Communicate relevant financial information to the team.

·Understand relevant OH&S legislations and the implications on the operation of the department.

·Ensure that safe and healthy working practices are observed throughout service.

·Report any accidents / incidents to the Supervisor / Manager.

·Ensure that the Food & Beverage mission is established and instilled in you and all team members.

·Carry out any other reasonable duties and responsibilities as assigned.

·The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

此职位要求能够为宴会提供专业快捷的餐饮服务，通过成本及库存控制来获得计划盈利。直接督导员工的工作，通过遵守餐厅和希尔顿国际酒店的规章制度以确保为客人提供符合标准的完美服务。

我的具体职责是什么 ?

作为宴会主管，您将应以最高标准完成以下任务：

·熟悉掌握菜单及饮料单上的内容，并可以详细的给客人做出解释。

·了解健康食品的要求，并可以给出适当的建议。

·能够达到TBS产品知识的要求。

·可以根据客人不同的国籍推荐菜单上的食品。

·了解其他餐厅的菜肴，以便向客人推荐。

·熟悉所有餐厅及饭店其他部门的营业时间。

·可以向客人推荐其他具有吸引力的餐厅或场所。

·在工作中随时检查员工的产品知识。

·检查餐厅当天预定，保证员工能够按照预定准备及正确摆台，做好相应的准备，并能致电确认预定。

·确保所有员工提前了解换班详细安排。

·完成TBS账单表以准备餐厅服务。

·微笑服务，协助顾客就座、挂外套、背包等，并作自我介绍。

·保证客人都被引导入座并询问他们希望在吸烟区或非吸烟区就座。

·确保所有服务都符合标准。

·保证询问客人的饮料是否续杯，保证不发生空杯的情况。

·各尽其职，向客人做自我介绍，注意收集客人满意度的反馈。

·满足客人的各项要求，如不能立即回答客人的问题请与经理联系。

·作为主管需熟悉掌握部门的各项标准。

·可以为团队成员解释介绍服务标准。

·以积极的态度为客人服务，协助各种合理要求，并对餐厅其他员工进行客人需求的培训。

·以积极主动的态度为客人服务，协助各种合理要求，并对餐厅其他员工进行客人需求的培训。

·在客人用餐接近尾声的时候，询问客人对用餐是否满意。

·在客人结帐时，账单要与客人满意程度调查及其他宣传单一起放在账单夹中。

·鼓励客人在用餐结束之后填写调查表。

·帮客人取回外套及书包。

·感谢客人的光临，并祝愉快。

·在生意变化的基础上调整员工排班，做任何变化要确保餐饮部服务质量及财务预算。

·管理每个班次所安排的人力资源，在一定人力资源的基础上满足客人的期望。

·协助餐厅经理进行就职培训，及在职培训。

·为提高员工的工作技能及自信心，在每个班次的工作之后总结他们的工作表现。

·通过体现自身的专业素质，为餐厅的其他员工树立良好榜样。

·了解整个餐饮部的食品、饮料，工资成本及其他杂项目成本的预算。

·与工程部及客房部通力合作，以确保对科服务设施的完好整洁。

·确保每个班次的回顾，交接班及例会的召开。

·了解生意潜在的增长或减低的态势。

·能够一时到潜在的销售并向经理汇报。

·创造出一种每个人都在推销的工作环境。

·与团队成员沟通有关的财务状况。

·理解相关OH&S法规，并在餐厅的日常运营中执行。

·在服务过程中确保严格遵守卫生及安全守则。

·向上一级主管或经理汇报发生的任何事故。

·餐饮部的工作使命在所有员工当中被建立并贯彻。

·如有必要，该部门有权更改或补充该职位描述。

·完成任何其他合理的职责和被指派的职责。

AnBanquet Supervisorserving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

·2-4 years in a managerial position in 4 / 5-star category hotel.

·Good English skills, both written and verbal.

·Familiar with computer systems.

·Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.

·Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.

·Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.

·Strong leadership, people management and training skills.

·Guest oriented and able to confidently build and exceed service standards.

·Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.

·Strong interpersonal skills and attention to details.

·Key strengths (under the 9 competencies) in people management communication and planning.

·Able to work under pressure and deal with stressful situations during busy periods.

·Outgoing personality and willing to work for long hours.

·二至四年在四/五星级酒店的相关管理经验。

·二至四年在四/五星级酒店的相关管理经验。

·良好的英语口译及书写能力。

·精通计算机程序。

·具有积极合作的精神。以热心的态度对待所有的工作， 并乐于利用一切机会学习技能以便于改进自己的工作的技巧。

·具有极强的应变能力。灵活反应并以积极的态面对需求更改的事情，包括任何工作要求的改变的。

·具有较强的团队精神，通过合作及对同事工作的支持达到团队的共同目标。

·优秀的领导和人员管理技能，附加培训技能。

·以客户为导向，并能够自信地建立和超过服务标准 。

·具有全面的关于服务,劳动力控制,饮料,维修,广告,电脑和财务方面的知识。

·优秀的人际处理能力并关注细节。

·在九项能力资格认证中,人员管理沟通和计划安排为强项。

·能有效抗压并有效处理业务繁忙时的工作。

·外向性格、可以长时间的工作。

Job: Banquets

Title: Banquet Supervisor

Location: null

Requisition ID: HOT0AOCY

EOE/AA/Disabled/Veterans