Position Guidelines Food and Beverage - Banquet Head Waiter

POSITION TITLE :  BANQUET HEAD WAITER
DEPARTMENT : FOOD AND BEVERAGE 

PURPOSE :
Responsible for assisting the Banquet Maitre D’ in supervision and coordinating with the Banquet Personnel engaged in providing high courteous and efficient service to the guests, and has objective of Maintaining the Corporate Policy and Procedures.

RELATIONSHIP :
1.Report directly to the Banquet Maitre D’
2.Provides functional Assistance and directions to the Banquet Operations.
3.Interacts with the individual section within the Food and Beverage staff, Housekeeping, Engineering and other department sections.
4.Responsible for Banquet Captains, Banquet Beverage Supervisors, Banquet waiter, Banquet Housemen and Banquet Casuals.

DUTIES AND RESPONSIBILITIES :
1.Assist the Banquet Maitre D’ whenever necessary

2.Ensure that all instructions from Banquet Maitre D’ carried out.

3.To train the Banquet Captains and Beverage supervisors to the required standards of service.

4.To maintain a close contact with all works performed by all banquet associates directly responsible to him.

5.To check and report to the Banquet Maitre D’ on work performance of all Banquet Associates.

6.Ensure that all public areas are always in a presentable state and that all equipments are stored properly.

7.Maintains an effective working atmosphere in operations by means of good communications system between banquet Associates, Banquet Kitchen and Stewarding Department.

8.Maintains a proper level of casual associates related to the workload during the entire functions, whilst remembering the staff cost.

9.Supervising and coordinating the activities of each event.

10.Greets the guest / host of party, ensure that all preparation has done.

11.Takes the necessary action for guest sudden request and relay same to Captain or Kitchen / Housekeeping / Engineering / etc.

12.Assist the guest commons and request regarding Food and Service and record complaints of guest and significant activities in log book, Discusses with banquet Maitre D’ / banquet office.

13.Assist the Banquet Maitre D’ accomplishing the goals reports requisition, maintenance order and other office memorandum.

14.Ensure the grooming and general appearance of personnel conforms to the hotel standard.

15.Ensure all linens, beverages, store items are ordered stored, and consume correctly by liaising with the Banquet Captain or Supervisor in charge.

16.Replaces the banquet Maitre D’ on his off duty and performs his duties.

17. Performs any other duties or special projects as assigned.