Banquet Supervisor

1. His objective is to minimize staff turnover by constant education, review training needs and monitor staff welfare. 2. He will assist in the daily operations of the outlet in terms of knowing occupancy levels and utilization of manpower and ensuring proper duty roster are kept. 3. He will relief the Restaurant Manager in his absence and ensures the smooth running of the outlet. 4. Overall, he should be able to co-operate and establish good working relations with all other department s and instill it in his team. 5. To ensure smooth operations of the outlet, delivering a consistent quality product and service according to set standards and procedures. 6. Participate in staff recruitment according to the manning level and carry out training when required to maintain standards. 7. Ensure he is present at peak hours of service to provide support and assistance to his team. 8. Liaise closely with Restaurant Manager on Outlet facility and service and execute set up or service according to the instruction of Restaurant Manager or Food & Beverage Manager 9. Supervises all service staff in the daily operations to ensure high standard of service are given to guests. 10. Attends communications meeting with staff. 11. Ensure the Log Book of business volume, incidents and un- schedule overtime. 12. Attend to all training, meetings or briefings required. 13. Perform any other duties as requested by the Management.