BANQUETING SUPERVISOR

DUTIES & RESPONSIBILITIES:

1. To deputise for the Assistant Maitre D’Hotel and/or Maitre d’Hotel, in their absence.
2. To ensure that all Restaurants’ logbooks are updated daily and signed.
3. To ensure the daily supervision of all subordinates ensuring that their actions, duties and opening and closing duties are carried out in accordance with the pre-set procedures.
4. To ensure that buffets are prepared so that they look impeccable and ensure that they remain as such throughout the day.
5. To demonstrate thorough knowledge and ability in the execution of the service steps (following the sequence of service) during operational hours.
6. To co-ordinate resources and ensure that ‘special events’ are efficiently organised.
7. To understand and ensure his subordinates understand the ingredients, origins, combinations, methods of preparation, presentation and service of all food products, drinks, wines, cocktails and cigars served.
8. To inform Superiors about incidents, observations and developments that affect Guests, the Hotel’s activities and his post.
9. To confidently recommend drink and wine selection to match menu items and guest preferences.

QUALIFICATIONS

• Graduate of Hotel Management school at secondary level, specialising in service.
• Good knowledge of English is essential. Other languages are considered an additional advantage.
• Three years experience in similar work.
• Pleasant and friendly personality.
• Supervisory and good communication skills.

Tagged as: english