POSITION TITLE : FOOD AND BEVERAGE MANAGER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the General Manager, and within the limits of established corporate policy, Procedures and Food and Beverage Manual, overseas and directs all aspects of Food and Beverage operations.
RELATIONSHIP :
1.Reports directly to General Manager.
2.Provides functional assistance and direction to the Food and Beverage operation.
3.Interacts with individuals outside the hotel including, but not limited to, clients suppliers, government officials, competitors others number of the local community.
4.Cooperates functions and activities with other department heads as appropriate.
DUTIES AND RESPONSIBILITIES:
1.Supervised of all Food and Beverage employees, facilities, sales and cost to ensure maximum departmental profit is achieved
2.Control and analyzes, on an-ongoing basis, from the stand point of optimum the following:
a.Quality level of products and service
b.Guest Satisfaction
c.Merchandising & Marketing
d.Operating Cost
e.Sanitation and cleanliness (Hygiene)
3.Coordinate and supervises the preparation, presentation, and service of food and beverage products to ensure highest quality at all times.
4.Established and maintains effective employee relations
5.Conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and dismissal if necessary to ensure appropriate staffing and productivity. Consult with General Manager, Food and Beverage Department Heads, and Personnel Manager, as appropriate in performing above duties.
6. Developed and implements formal training plans for Food and Beverage Department personnel.
7.Supervised and coordinates pricing and preparation menus, beverages, and wine lists by taking into considerations such factors as:
a.Local Requirements
b.Market Needs
c.Competition
d.Trends
e.Recipes
f.Potential cost
g.Availability of food and beverage products
h.Merchandising and promotions
8.Coordinates with the Materials Manager to determine the minimum and maximum food and beverage stocks. Approves all wines purchase and other food and beverage items in accordance with corporate quality and quantity standards.
9.Conducts weekly Food and Beverage meetings relations to; but not limited to following:
a.Overall food and beverage financial result and profitability
b.Projected business
c.Operations Result and Problems
d.Changes in Procedures
e.New Management Policies
f.Quality Improvement
g.Attends all other meetings as required by the administrative calendar
10.Keeps and up-to-date standard recipe file for all food and beverage items to include:
a.Sales History
b.Sales Mix
c.Actual Cost
d.Potential Cost
e.Production Time
11.Implements a daily, weekly and monthly checklist for all Food and Beverage Department. Ensure proper follow-up attain maximum quality and efficiency.
12.Prepares and submits to the Vice President Food and Beverage, the divisional Vice President Director of Food and Beverage operations.
13.Participate in preparation of hotels strategic plan, marketing plan and goals program. Prepares the Food and Beverage budget.
14.Keeps aware of trend, system, practice and equipment in Food and Beverage preparation and service in the hotel and restaurants fields through trade literature and actual visits.
15.Performs related duties and special projects as assigned.
REQUIREMENTS
- Demonstrated knowledge of, and ability to manage, food and beverage operations through:
- College degree (Hotel, School, University, and/or equivalent experience)
- Minimum of five years previous experience in a food and beverage department of a first class hotel, at least two of which were in a management position.
- Proven management abilities in, and demonstrated knowledge of:
* Planning short and long goals
* Budgeting and forecasting
* Departmental Profit/Loss analysis
- Effective verbal and written communication skills.
Showing posts with label FB Job Desc. Show all posts
Showing posts with label FB Job Desc. Show all posts
Saturday, May 28, 2011
Position Guidelines Food and Beverage - Assistant F & B Manager
POSITION TITLE : ASSISTANT FOOD AND BEVERAGE MANAGER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established Property policies and Procedures and Food and Beverage manual, oversees and direct all aspect of food and beverage operation.
RELATIONSHIP :
1.Reports directly to the Food and Beverage Manager
2.Provide Functional assistance and direction to the Food and Beverage operations as assigned.
3.Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other number of local community
4.Provide functional assistance and directions to the food and beverage operation as assigned.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day to day operation of the food and beverage department.
2.Assist the Food and Beverage Manager in controlling and analyzing, on-and ongoing basis the following :
a.Quality level of products and services
b.Guest satisfaction
c.Merchandising and Marketing
d.Operation cost
e.Sanitation and cleanliness and hygiene
Ensure optimum performance in specific areas as assigned in the above areas.
3.Established and maintains effective employee relations
4.Conducts, under the guidance of the Food and Beverage Manager, such functions as hiring specific levels of employees, employee orientation, on-the-job performance appraisal, coaching and suspension if necessary to ensure appropriate staffing and productivity.
5.Develop formal training plans and conducts on-the-job training session for the Food and Beverage Department employees.
6.Assist the Food and Beverage Manager with the compilations of new menus and beverage lists.
7.Attends and contributes to weekly Food and Beverage meetings.
8.Oversees the preparation, presentation and service of Food and Beverage products to ensure highest quality at all times.
9.Assist the Food and Beverage Manager in all administrative areas, including but not limited to :
a.Food and Beverage recipe files
b.Departmental Check List
c.Departmental Reports
10.Participates in the preparation of the Hotel Strategic Plan, Marketing Plan, Goal Program and the Food and Beverage Departmental Budget.
11.The Food and Beverage Manager informs on daily basis of all relevant information in operational and personal matters, including information which does not require the Food and Beverage Manager Action.
12.Assume the responsibilities of the Food and Beverage manager in his/her absence
13.Performs related duties and special projects as assigned.
REQUIREMENTS :
Demonstrated knowledge of, and ability to assist in the management of Food and Beverage operation obtain through:
College degree (hotel school, university, and/or equivalent experience)
Minimum of five years previous experience in several areas of Food ad Beverage Department, preferably of a first class hotel, at least a portion of such experience should have been in Food and Beverage Management.
Proven management abilities in, and demonstrated knowledge of:
* Planning short and long range goals, including strategic (5-year) planning
* Budgeting
* Departmental Loss/ Profit Analysis.
Effective verbal and communication skills.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established Property policies and Procedures and Food and Beverage manual, oversees and direct all aspect of food and beverage operation.
RELATIONSHIP :
1.Reports directly to the Food and Beverage Manager
2.Provide Functional assistance and direction to the Food and Beverage operations as assigned.
3.Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other number of local community
4.Provide functional assistance and directions to the food and beverage operation as assigned.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day to day operation of the food and beverage department.
2.Assist the Food and Beverage Manager in controlling and analyzing, on-and ongoing basis the following :
a.Quality level of products and services
b.Guest satisfaction
c.Merchandising and Marketing
d.Operation cost
e.Sanitation and cleanliness and hygiene
Ensure optimum performance in specific areas as assigned in the above areas.
3.Established and maintains effective employee relations
4.Conducts, under the guidance of the Food and Beverage Manager, such functions as hiring specific levels of employees, employee orientation, on-the-job performance appraisal, coaching and suspension if necessary to ensure appropriate staffing and productivity.
5.Develop formal training plans and conducts on-the-job training session for the Food and Beverage Department employees.
6.Assist the Food and Beverage Manager with the compilations of new menus and beverage lists.
7.Attends and contributes to weekly Food and Beverage meetings.
8.Oversees the preparation, presentation and service of Food and Beverage products to ensure highest quality at all times.
9.Assist the Food and Beverage Manager in all administrative areas, including but not limited to :
a.Food and Beverage recipe files
b.Departmental Check List
c.Departmental Reports
10.Participates in the preparation of the Hotel Strategic Plan, Marketing Plan, Goal Program and the Food and Beverage Departmental Budget.
11.The Food and Beverage Manager informs on daily basis of all relevant information in operational and personal matters, including information which does not require the Food and Beverage Manager Action.
12.Assume the responsibilities of the Food and Beverage manager in his/her absence
13.Performs related duties and special projects as assigned.
REQUIREMENTS :
Demonstrated knowledge of, and ability to assist in the management of Food and Beverage operation obtain through:
College degree (hotel school, university, and/or equivalent experience)
Minimum of five years previous experience in several areas of Food ad Beverage Department, preferably of a first class hotel, at least a portion of such experience should have been in Food and Beverage Management.
Proven management abilities in, and demonstrated knowledge of:
* Planning short and long range goals, including strategic (5-year) planning
* Budgeting
* Departmental Loss/ Profit Analysis.
Effective verbal and communication skills.
Position Guidelines Food and Beverage - F & B Coordinator
POSITION TITLE : FOOD AND BEVERAGE COORDINATOR
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established property policies, procedures, and Food and Beverage Manual, assist in overseeing and directing all aspects of the outlets.
RELATIONSHIP :
1.Reports to the assistant Food and Beverage Manager
2.Provide Functional assistance and direction to the Food and Beverage operations as assigned.
3.Interact with individuals outside the hotel including, but not limited to, clients, suppliers, Government officials, competitors and other number of the local community.
4.Cooperates functions and activities with certain Hotel Department Heads and Food and Beverage Department heads.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day-to-day function of all restaurant employees, facilities, Sales and Cost.
2.Assist the Food and Beverage Manager in controlling and analyzing, on an-ongoing basis the following:
* Quality level of products and services
* Guest Satisfaction
* Merchandising
* Operating Cost
* Sanitation and cleanliness and hygiene
Ensure optimum performance in specific areas as assigned in the above areas.
3.Established and maintains effective employee relations.
4.Conducts, under the guidance of the Food and Beverage Manager, Assistant Food and Beverage Manager, such functions as interviewing, hiring, employee orientation, on-the-job-performance, coaching, counseling and suspension if necessary to ensure appropriate staffing productivity.
5.Attends and contributes to weekly Food and Beverage meetings.
6.Participate in service as necessary in accordance with the requirements and practices of Food and Beverage outlets.
7.Ensure hotel grooming and appearance standards are met.
8.Control stocks for daily use in outlets to ensure service requirements are met.
9.Participate in the preparation of the Food and Beverage Department and Goals.
10.Performs related duties and special projects as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established property policies, procedures, and Food and Beverage Manual, assist in overseeing and directing all aspects of the outlets.
RELATIONSHIP :
1.Reports to the assistant Food and Beverage Manager
2.Provide Functional assistance and direction to the Food and Beverage operations as assigned.
3.Interact with individuals outside the hotel including, but not limited to, clients, suppliers, Government officials, competitors and other number of the local community.
4.Cooperates functions and activities with certain Hotel Department Heads and Food and Beverage Department heads.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day-to-day function of all restaurant employees, facilities, Sales and Cost.
2.Assist the Food and Beverage Manager in controlling and analyzing, on an-ongoing basis the following:
* Quality level of products and services
* Guest Satisfaction
* Merchandising
* Operating Cost
* Sanitation and cleanliness and hygiene
Ensure optimum performance in specific areas as assigned in the above areas.
3.Established and maintains effective employee relations.
4.Conducts, under the guidance of the Food and Beverage Manager, Assistant Food and Beverage Manager, such functions as interviewing, hiring, employee orientation, on-the-job-performance, coaching, counseling and suspension if necessary to ensure appropriate staffing productivity.
5.Attends and contributes to weekly Food and Beverage meetings.
6.Participate in service as necessary in accordance with the requirements and practices of Food and Beverage outlets.
7.Ensure hotel grooming and appearance standards are met.
8.Control stocks for daily use in outlets to ensure service requirements are met.
9.Participate in the preparation of the Food and Beverage Department and Goals.
10.Performs related duties and special projects as assigned.
Position Guidelines Food and Beverage - Restaurant Manager
POSITION TITLE : RESTAURANT MANAGER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general and supervision of the Food and Beverage manager, and within the limits of established corporate policies, procedures and Food and Beverage manual, assists in overseeing and directing all aspects of the restaurant.
RELATIONSHIP :
1.Reports directly to the Food and Beverage Manager.
2.Provides functional assistance and direction to the Food and Beverage operation as assigned.
3.Interacts with individuals outside the hotel including, but not limited to clients, suppliers. government officials, competitors and other members of the local community.
4.Coordinates activities with certain hotel department heads and Food and beverage Departmental heads.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day-to-day function of all restaurant employees, facilities, sales and costs.
2.Controls and analyzes, on an on-going basis, the following :
a.Quality levels of production.
b.Guest satisfaction.
c.Merchandising and marketing
d.Operating costs.
e.Sanitation. cleanliness, hygiene.
Ensures optimum performance in each of the above areas.
3.Supervises, coordinates and directs the prompt, efficient and courteous serving of
food and beverage in the restaurant.
4.Established and maintains effective employee relations.
5.Conducts, under the guidance of the Food and Beverage Manager, Assistant Food and Beverage Manager, such hiring, employee orientation, on-the-job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and productivity.
6.Develops formal training plans and implements on-the-job training sessions for restaurant employees.
7.Attends to the weekly Food and Beverage departmental meetings.
8.Conducts pre-meal briefings and maintains liaison with the Executive Chef.
9.Participates in service as necessary in accordance with the requirements and practices of the restaurant.
10.Ensures hotel grooming and appearance standards are met.
11.Controls stocks for daily use in restaurants to ensure service requirements are met.
12.Schedules guest reservations and arranges for private parties.
13.Participates in the preparation of the Food and Beverage department budget and goals.
14.Conducts all administrative work required, including but not limited to :
a.Attendance Records.
b.Duty Roster.
c.Guest Card
d.Log-book.
15.Performs related duties and speci2.l projects as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general and supervision of the Food and Beverage manager, and within the limits of established corporate policies, procedures and Food and Beverage manual, assists in overseeing and directing all aspects of the restaurant.
RELATIONSHIP :
1.Reports directly to the Food and Beverage Manager.
2.Provides functional assistance and direction to the Food and Beverage operation as assigned.
3.Interacts with individuals outside the hotel including, but not limited to clients, suppliers. government officials, competitors and other members of the local community.
4.Coordinates activities with certain hotel department heads and Food and beverage Departmental heads.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day-to-day function of all restaurant employees, facilities, sales and costs.
2.Controls and analyzes, on an on-going basis, the following :
a.Quality levels of production.
b.Guest satisfaction.
c.Merchandising and marketing
d.Operating costs.
e.Sanitation. cleanliness, hygiene.
Ensures optimum performance in each of the above areas.
3.Supervises, coordinates and directs the prompt, efficient and courteous serving of
food and beverage in the restaurant.
4.Established and maintains effective employee relations.
5.Conducts, under the guidance of the Food and Beverage Manager, Assistant Food and Beverage Manager, such hiring, employee orientation, on-the-job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and productivity.
6.Develops formal training plans and implements on-the-job training sessions for restaurant employees.
7.Attends to the weekly Food and Beverage departmental meetings.
8.Conducts pre-meal briefings and maintains liaison with the Executive Chef.
9.Participates in service as necessary in accordance with the requirements and practices of the restaurant.
10.Ensures hotel grooming and appearance standards are met.
11.Controls stocks for daily use in restaurants to ensure service requirements are met.
12.Schedules guest reservations and arranges for private parties.
13.Participates in the preparation of the Food and Beverage department budget and goals.
14.Conducts all administrative work required, including but not limited to :
a.Attendance Records.
b.Duty Roster.
c.Guest Card
d.Log-book.
15.Performs related duties and speci2.l projects as assigned.
Position Guidelines Food and Beverage - Supervisor
POSITION TITLE : FOOD & BEVERAGES SUPERVISOR
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, assists in overseeing and directing all aspects of all personnel engage in providing courteous and efficient service of Food and Beverage at the assigned outlet.
RELATIONSHIP :
1.Report direct to the Restaurant Manager.
2.Provides functional assistance and direction to the Food and beverage operation as assigned.
3.Interacts and cooperates in coordinating function and activities with other Food and beverage Outlets and other Departments as required.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day-to-day function of all outlet employees, facilities, sales, expenses, services and ensures that all operations supervision is carried out effectively.
2.Controls and analyzes, on an on-going basis the following:
a.Quality Levels of Production and Service.
b.Guest Satisfaction.
c.Expenses.
d.Sanitation, Cleanliness and hygiene.
3.Complies with ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Grooming and Appearance Standards.
4.Establishes and maintains effective employee relations,
5.Ensures that all public and back-of-house areas are presentable, clean, and neat.
6.Attends to guest's comments, complaints and requests regarding Food and Beverage service quality, records and significant activities in supervisor log-book or contact-book, discuss same with Restaurant Manager.
7.Schedules guest reservations and arranges for private parties.
8.Routinely checks on the following
a.Sufficient stocks of all equipment and linen,
b.Pre-service work is carried out properly.
9.Ensures adequacy of material supplies and groceries requisition compare to consumption, to minimize waste and controls expenses.
10.Conducts pre-meal briefings and maintains liaison with chef.
11.Participates in service as necessary in accordance with the requirements and practices of the outlet.
12.Prepares, conducts implements and monitors regularly all outlet operation training programs, according vv1th Food and Beverage Department Yearly Training Plan.
13.Attends and participates in formal training held by Manpower or Outlet in regard to Food and beverage Service Quality Standards Expectation and Future Career development.
14.Accomplishes maintenance work orders and other Food and beverage Office memorandum.
15.Provides appropriates direction, guidance and re-enforcement for the employee's.
a.Performance
b.Development
c.Training
d.Capability
to ensure and maintain maximum productivity
16.Conducts all administrative work required, including but not limited to :
a.Attendance Record
b.Duty Roster
c.Log-book
d.Intern Contact Book
e.Food and Beverage Sales and Cover Comparison
f.Employee Absenteeism Report
g.Wine Sales Report
h.P&L Report of Food Promotion or Destination
17.Performs related duties and special projects as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, assists in overseeing and directing all aspects of all personnel engage in providing courteous and efficient service of Food and Beverage at the assigned outlet.
RELATIONSHIP :
1.Report direct to the Restaurant Manager.
2.Provides functional assistance and direction to the Food and beverage operation as assigned.
3.Interacts and cooperates in coordinating function and activities with other Food and beverage Outlets and other Departments as required.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day-to-day function of all outlet employees, facilities, sales, expenses, services and ensures that all operations supervision is carried out effectively.
2.Controls and analyzes, on an on-going basis the following:
a.Quality Levels of Production and Service.
b.Guest Satisfaction.
c.Expenses.
d.Sanitation, Cleanliness and hygiene.
3.Complies with ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Grooming and Appearance Standards.
4.Establishes and maintains effective employee relations,
5.Ensures that all public and back-of-house areas are presentable, clean, and neat.
6.Attends to guest's comments, complaints and requests regarding Food and Beverage service quality, records and significant activities in supervisor log-book or contact-book, discuss same with Restaurant Manager.
7.Schedules guest reservations and arranges for private parties.
8.Routinely checks on the following
a.Sufficient stocks of all equipment and linen,
b.Pre-service work is carried out properly.
9.Ensures adequacy of material supplies and groceries requisition compare to consumption, to minimize waste and controls expenses.
10.Conducts pre-meal briefings and maintains liaison with chef.
11.Participates in service as necessary in accordance with the requirements and practices of the outlet.
12.Prepares, conducts implements and monitors regularly all outlet operation training programs, according vv1th Food and Beverage Department Yearly Training Plan.
13.Attends and participates in formal training held by Manpower or Outlet in regard to Food and beverage Service Quality Standards Expectation and Future Career development.
14.Accomplishes maintenance work orders and other Food and beverage Office memorandum.
15.Provides appropriates direction, guidance and re-enforcement for the employee's.
a.Performance
b.Development
c.Training
d.Capability
to ensure and maintain maximum productivity
16.Conducts all administrative work required, including but not limited to :
a.Attendance Record
b.Duty Roster
c.Log-book
d.Intern Contact Book
e.Food and Beverage Sales and Cover Comparison
f.Employee Absenteeism Report
g.Wine Sales Report
h.P&L Report of Food Promotion or Destination
17.Performs related duties and special projects as assigned.
Position Guidelines Food and Beverage - Head Waiter
POSITION TITLE : HEAD WAITER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Restaurant Manager, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, assist in overseeing and directing all aspects of all personnel engage in providing courteous and efficient service of Food and Beverage at the assigned outlet.
RELATIONSHIP :
1.Reports directly to the Maitre d' and/or Restaurant Manager.
2.Provides functional assistance and direction to the Food and Beverage outlet operation as assigned.
3.Interacts and cooperates in coordinating functions activities with other Food and Beverage Outlets and other Departments as required.
DUTIES AND RESPONSIBILITIES :
1.Assists in supervising and participating the day-to-day function of outlet employees, facilities, sales, expenses, services and maintains a high level of efficiency in the operations and ensures that the requirements of guests and the Hotel Standards are met.
2.Controls on an going basis the following :
a.Quality Levels of Service.
b.Guest satisfaction.
c.Sanitation, Cleanliness and Hygiene.
d.Material Supplies and Groceries Expenses.
e.Sufficient stocks of all equipment and linen to ensure service requirement are met.
f.Pre-service works are carried out appropriately.
ensures optimum performance in each of the above areas.
3.Complies with and ensures that the Hotels:
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations
c.Grooming and Appearance Standards.
are observed and met.
4.Conducts pre-meal braiding and maintains liaison with Chef.
5.Participates in service as necessary.
6.Ensures that all public and back-of-house areas are presentable and that all equipment is stored correctly.
7.Maintains and follows up maintenance work order needs for assigned outlet.
8.Attends and participates in formal training held by Manpower or Outlets in regard to Food and Beverage Service Quality Standard Expectation and Future Career Development.
9.Established and maintains effective employee relations.
10.Attends and contributes to outlet meeting and briefing.
11.Attends to guest's comments, complaints or requests regarding Food and Beverage Service Quality and significant activities in supervisor’s log book, discuss same with Restaurant Manager or Maitre d'.
12.Ensures that all checks have been signed by guests and that figures are correct before passing on the Cashier and all administration of obtaining and delivering procedures are followed.
13.Provides appropriate direction, guidance and re-enforcement "or employee's.
a.Performance.
b.Training.
c.Development.
d.Capability.
to ensure and maintain maximum productivity.
a.Attendance Records.
b.Duty Roster.
c.Guest Cardex.
d.Log-book.
14.Conducts all administrative work required, including but not limited to.
15.Maintains an effective working atmosphere in outlet operation by mean of good communication system between Kitchen, Bar, Stewarding and Cashier.
16.Performs related duties and special projects as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Restaurant Manager, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, assist in overseeing and directing all aspects of all personnel engage in providing courteous and efficient service of Food and Beverage at the assigned outlet.
RELATIONSHIP :
1.Reports directly to the Maitre d' and/or Restaurant Manager.
2.Provides functional assistance and direction to the Food and Beverage outlet operation as assigned.
3.Interacts and cooperates in coordinating functions activities with other Food and Beverage Outlets and other Departments as required.
DUTIES AND RESPONSIBILITIES :
1.Assists in supervising and participating the day-to-day function of outlet employees, facilities, sales, expenses, services and maintains a high level of efficiency in the operations and ensures that the requirements of guests and the Hotel Standards are met.
2.Controls on an going basis the following :
a.Quality Levels of Service.
b.Guest satisfaction.
c.Sanitation, Cleanliness and Hygiene.
d.Material Supplies and Groceries Expenses.
e.Sufficient stocks of all equipment and linen to ensure service requirement are met.
f.Pre-service works are carried out appropriately.
ensures optimum performance in each of the above areas.
3.Complies with and ensures that the Hotels:
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations
c.Grooming and Appearance Standards.
are observed and met.
4.Conducts pre-meal braiding and maintains liaison with Chef.
5.Participates in service as necessary.
6.Ensures that all public and back-of-house areas are presentable and that all equipment is stored correctly.
7.Maintains and follows up maintenance work order needs for assigned outlet.
8.Attends and participates in formal training held by Manpower or Outlets in regard to Food and Beverage Service Quality Standard Expectation and Future Career Development.
9.Established and maintains effective employee relations.
10.Attends and contributes to outlet meeting and briefing.
11.Attends to guest's comments, complaints or requests regarding Food and Beverage Service Quality and significant activities in supervisor’s log book, discuss same with Restaurant Manager or Maitre d'.
12.Ensures that all checks have been signed by guests and that figures are correct before passing on the Cashier and all administration of obtaining and delivering procedures are followed.
13.Provides appropriate direction, guidance and re-enforcement "or employee's.
a.Performance.
b.Training.
c.Development.
d.Capability.
to ensure and maintain maximum productivity.
a.Attendance Records.
b.Duty Roster.
c.Guest Cardex.
d.Log-book.
14.Conducts all administrative work required, including but not limited to.
15.Maintains an effective working atmosphere in outlet operation by mean of good communication system between Kitchen, Bar, Stewarding and Cashier.
16.Performs related duties and special projects as assigned.
Position Guidelines Food and Beverage - Captain
POSITION TITLE : CAPTAIN
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Restaurant Manager and Outlet Supervisor, within the limits of established corporate Policies, Procedures and Food and Beverage Manual, responsible for assisting the Restaurant Manager and Outlet Supervisors to provide Food and Beverage in assigned outlet.
RELATIONSHIP :
1.Reports directly to the Maitre d' or Head Waiter or Asst. Head Waiter.
2.Interacts and cooperates with Food and Beverage staff, as required.
3.Interacts with guests as appropriate.
4.Interacts with Housekeeping, Engineering, Laundry. Storeroom and other departments and requested.
DUTIES AND RESPONSIBILITIES :
1.Assists and participates the day-to-day function of Waiter, Bus-boy. facilities, sales, expenses and ensures the required standard of service performance are implemented and maintained.
2.Provides an overall high levels of Food and Beverage service to guests and ensures
that guest satisfaction are met
3.Complies with and ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Personal Grooming and Appearance Standards.
4.Ensures punctual attendance and adheres to duty schedules as directed by the Restaurant Manager or Outlet Supervisors.
5.Attends formal training held by Manpower or Outlets in regard to Food and Beverage Service Quality Standard Expectation and Future Career Development.
6.Inspects, conducts all mise-en-place work required and ensures that all areas of responsibilities are kept up to the expected standard and regulations according to he designed task.
7.Ensures timing of service functions are adhered to/for guest satisfaction.
8.Informs, notifies supervisors and subordinates of special request and or other related manners.
9.Handles guests complaints and refers them as necessary. Follow-up on corrective action.
10.Practices Basic Skills of Guest Courtesy as appropriate.
11.Routinely checks, identifies assigned section needs for maintenance work order, relays same to supervisors and ensures the accomplishment are proper.
12.Ensures that all checks (in the area of responsibility) have been signed by guest and that figures are correct before passing on to the cashier and all administration of obtaining and delivering procedures are followed.
13.Ensures that all public and back-of-house areas are presentable and that all equipment is stored correctly.
14.Performs related duties and special projects as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Restaurant Manager and Outlet Supervisor, within the limits of established corporate Policies, Procedures and Food and Beverage Manual, responsible for assisting the Restaurant Manager and Outlet Supervisors to provide Food and Beverage in assigned outlet.
RELATIONSHIP :
1.Reports directly to the Maitre d' or Head Waiter or Asst. Head Waiter.
2.Interacts and cooperates with Food and Beverage staff, as required.
3.Interacts with guests as appropriate.
4.Interacts with Housekeeping, Engineering, Laundry. Storeroom and other departments and requested.
DUTIES AND RESPONSIBILITIES :
1.Assists and participates the day-to-day function of Waiter, Bus-boy. facilities, sales, expenses and ensures the required standard of service performance are implemented and maintained.
2.Provides an overall high levels of Food and Beverage service to guests and ensures
that guest satisfaction are met
3.Complies with and ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Personal Grooming and Appearance Standards.
4.Ensures punctual attendance and adheres to duty schedules as directed by the Restaurant Manager or Outlet Supervisors.
5.Attends formal training held by Manpower or Outlets in regard to Food and Beverage Service Quality Standard Expectation and Future Career Development.
6.Inspects, conducts all mise-en-place work required and ensures that all areas of responsibilities are kept up to the expected standard and regulations according to he designed task.
7.Ensures timing of service functions are adhered to/for guest satisfaction.
8.Informs, notifies supervisors and subordinates of special request and or other related manners.
9.Handles guests complaints and refers them as necessary. Follow-up on corrective action.
10.Practices Basic Skills of Guest Courtesy as appropriate.
11.Routinely checks, identifies assigned section needs for maintenance work order, relays same to supervisors and ensures the accomplishment are proper.
12.Ensures that all checks (in the area of responsibility) have been signed by guest and that figures are correct before passing on to the cashier and all administration of obtaining and delivering procedures are followed.
13.Ensures that all public and back-of-house areas are presentable and that all equipment is stored correctly.
14.Performs related duties and special projects as assigned.
Position Guidelines Food and Beverage - Butler
POSITION TITLE : BUTLER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general supervision of the Guest Relations Manager, handles all requirements of guest on the Executive Floors,
RELATIONSHIP :
1.Reports directly to Guest Relations Manager or delegates.
2.Liaises directly with any departments in order to satisfy guest request - in particular Food and Beverage and Housekeeping.
DUTIES AND RESPONSIBILITIES :
1.Keeps himself informed of all promotion and activities around the hotel. Makes reservations on half of the guest for all outlets and hotel events.
2.Unpacks, packs, folds guest clothes. Also handles all request of pressing and delivers laundry to the room from the hotel laundry.
3.Serves welcome drinks to 'all welcoming guest.
4.Handle manual wake-up calls, turn down service and shoe shine service.
5.Takes all Food and Beverage orders to the room coordinates with room service.
6.Responsible for the Executive lounge including breakfast and bar service.
7.Coordinates replenishing of food and drink amenities in the rooms with G.R.
Valet.
8.Maintains butler log book and handles all guest request accordingly.
9.Handles any ticket reservations and reconfirmation·s. also business needs such as telexes, fax, etc.
10.Announces and receives visitors when appropriate and takes messages.
11.Makes-up bed and assist Housekeeping when required.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general supervision of the Guest Relations Manager, handles all requirements of guest on the Executive Floors,
RELATIONSHIP :
1.Reports directly to Guest Relations Manager or delegates.
2.Liaises directly with any departments in order to satisfy guest request - in particular Food and Beverage and Housekeeping.
DUTIES AND RESPONSIBILITIES :
1.Keeps himself informed of all promotion and activities around the hotel. Makes reservations on half of the guest for all outlets and hotel events.
2.Unpacks, packs, folds guest clothes. Also handles all request of pressing and delivers laundry to the room from the hotel laundry.
3.Serves welcome drinks to 'all welcoming guest.
4.Handle manual wake-up calls, turn down service and shoe shine service.
5.Takes all Food and Beverage orders to the room coordinates with room service.
6.Responsible for the Executive lounge including breakfast and bar service.
7.Coordinates replenishing of food and drink amenities in the rooms with G.R.
Valet.
8.Maintains butler log book and handles all guest request accordingly.
9.Handles any ticket reservations and reconfirmation·s. also business needs such as telexes, fax, etc.
10.Announces and receives visitors when appropriate and takes messages.
11.Makes-up bed and assist Housekeeping when required.
Position Guidelines Food and Beverage - Bartender
POSITION TITLE : BARTENDER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of Bar Manager and Assistant Bar Manager, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, responsible for dispensing the finest quality beverages, courteously and efficiently in assigned Bar.
RELATIONSHIP :
1.Reports directly to the Assistant Bar Manager or Bar Supervisor.
2.Interacts and cooperates in coordinating functions activities ,with other Food and Beverage Outlets includes staffs as required.
3.Interacts with guests as appropriate.
4.Interacts with Housekeeping, Engineering, Laundry, Storeroom. Accounting, Cost Control and other Departments as requested.
DUTIES AND RESPONSIBILITIES :
1.Assists and participates the day-to-day function of Bar operation. facilities, sales. expenses, Beverage Cost and ensures the Required Standard of Performance, Recipes and Par-stock are implemented and maintained.
2.Provides and overall high-levels of professional beverage preparation and service to guests and ensure that the guest satisfaction are met.
3.Complies with and ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Personal Grooming and Appearance Standards are observed.
4.Ensures punctual attendance and adheres to duty schedules as directed by the Bar Manager or Supervisors.
5.Attends and participates in service briefing.
6.Attends formal training held by Manpower or Outlets in regards to Food and Beverage Service Quality Standard Expectation and Future Career Development.
7.Informs, notifies supervisors and colleague of special request and or other related matters.
8.Handles guest complaints and refers them as necessary follow-up on corrective action.
9.Routinely checks, identifies assigned Bar needs for maintenance work order, relays same to Bar Supervisors and ensures the accomplishment are proper.
10.Ensures that all checks have been signed by guests and that figures are correct before passing on to Cashier and all administration of obtaining and delivering procedures are followed.
11.Ensures that all Bar areas are presentable and that all equipment is stored correctly.
12.Conducts all administrative work required, including but not limited to :
a.Sales Analysis Reports.
b.Attendance Record.
c.Log-book, Contact book.
13.Performed related duties and special project as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of Bar Manager and Assistant Bar Manager, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, responsible for dispensing the finest quality beverages, courteously and efficiently in assigned Bar.
RELATIONSHIP :
1.Reports directly to the Assistant Bar Manager or Bar Supervisor.
2.Interacts and cooperates in coordinating functions activities ,with other Food and Beverage Outlets includes staffs as required.
3.Interacts with guests as appropriate.
4.Interacts with Housekeeping, Engineering, Laundry, Storeroom. Accounting, Cost Control and other Departments as requested.
DUTIES AND RESPONSIBILITIES :
1.Assists and participates the day-to-day function of Bar operation. facilities, sales. expenses, Beverage Cost and ensures the Required Standard of Performance, Recipes and Par-stock are implemented and maintained.
2.Provides and overall high-levels of professional beverage preparation and service to guests and ensure that the guest satisfaction are met.
3.Complies with and ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Personal Grooming and Appearance Standards are observed.
4.Ensures punctual attendance and adheres to duty schedules as directed by the Bar Manager or Supervisors.
5.Attends and participates in service briefing.
6.Attends formal training held by Manpower or Outlets in regards to Food and Beverage Service Quality Standard Expectation and Future Career Development.
7.Informs, notifies supervisors and colleague of special request and or other related matters.
8.Handles guest complaints and refers them as necessary follow-up on corrective action.
9.Routinely checks, identifies assigned Bar needs for maintenance work order, relays same to Bar Supervisors and ensures the accomplishment are proper.
10.Ensures that all checks have been signed by guests and that figures are correct before passing on to Cashier and all administration of obtaining and delivering procedures are followed.
11.Ensures that all Bar areas are presentable and that all equipment is stored correctly.
12.Conducts all administrative work required, including but not limited to :
a.Sales Analysis Reports.
b.Attendance Record.
c.Log-book, Contact book.
13.Performed related duties and special project as assigned.
Position Guidelines Food and Beverage - Waiter/Waitress
POSITION TITLE : WAITER/WAITRESS
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Restaurant Manager or Outlet Supervisor, within the limits of established Corporate Policies, Procedures and Food and Beverage Manual, assist in providing appropriate Food and Beverage service in the assigned outlet.
RELATIONSHIP :
1.Reports directly to the Captain Waiter.
2.Interacts and cooperates with Superior and other Food and Beverage staff as Required.
3.Interacts with guests as appropriate.
4.Interacts with housekeeping, Engineering. Laundry. Storeroom and other Departments as requested.
DUTIES AND RESPONSIBILITIES :
1.Implements and maintains the appropriate standard performance as per established Food and Beverage Manual.
2.Assist Captain in providing an Overall high standard of Food and Beverage service to guests and ensures that the guest satisfaction are met.
3.Ensures punctual attendance and address to duly schedules as directed by Restaurant Manager or Outlet Supervisor.
4.Complies with and ensures that the Hotel
a.Health, Safety and Hygiene Police
b.House Rules and Regulations
c.Personal Grooming and Appearance Standards
5.Attends and participation in service briefing.
6.Attends formal training held by Manpower or Outlet in regards to Food and Beverage Service Quality Standard Expectation and Future Career Development.
7.Conducts all miss-en-place work required and ensures that the expected standard and regulations are implemented appropriately.
8.Ensures maintains and controls the cleanliness, completeness, arrangement and replenishment of.
a.Food and Beverage trolleys/carts
b.Buffet
c.Service Station.
as required.
9.Routinely checks, identifies section assigned needs for maintenance work order, relays same to Supervisors and ensures the accomplishment are proper.
10.Informs, notifies supervisors of special requests and or other related matters.
11.Practices Basic Skills of Guest Courtesy as appropriate.
12.Performs related duties and special and projects as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Restaurant Manager or Outlet Supervisor, within the limits of established Corporate Policies, Procedures and Food and Beverage Manual, assist in providing appropriate Food and Beverage service in the assigned outlet.
RELATIONSHIP :
1.Reports directly to the Captain Waiter.
2.Interacts and cooperates with Superior and other Food and Beverage staff as Required.
3.Interacts with guests as appropriate.
4.Interacts with housekeeping, Engineering. Laundry. Storeroom and other Departments as requested.
DUTIES AND RESPONSIBILITIES :
1.Implements and maintains the appropriate standard performance as per established Food and Beverage Manual.
2.Assist Captain in providing an Overall high standard of Food and Beverage service to guests and ensures that the guest satisfaction are met.
3.Ensures punctual attendance and address to duly schedules as directed by Restaurant Manager or Outlet Supervisor.
4.Complies with and ensures that the Hotel
a.Health, Safety and Hygiene Police
b.House Rules and Regulations
c.Personal Grooming and Appearance Standards
5.Attends and participation in service briefing.
6.Attends formal training held by Manpower or Outlet in regards to Food and Beverage Service Quality Standard Expectation and Future Career Development.
7.Conducts all miss-en-place work required and ensures that the expected standard and regulations are implemented appropriately.
8.Ensures maintains and controls the cleanliness, completeness, arrangement and replenishment of.
a.Food and Beverage trolleys/carts
b.Buffet
c.Service Station.
as required.
9.Routinely checks, identifies section assigned needs for maintenance work order, relays same to Supervisors and ensures the accomplishment are proper.
10.Informs, notifies supervisors of special requests and or other related matters.
11.Practices Basic Skills of Guest Courtesy as appropriate.
12.Performs related duties and special and projects as assigned.
Position Guidelines Food and Beverage - Food and Beverage Secretary
POSITION TITLE : FOOD AND BEVERAGE SECRETARY
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general directions of the Food and Beverage Manager his/hers delegate, and within the limit of established corporate and local hotels P&P oversees and direct all aspects of secretarial work in maintaining the office and related administration.
RELATIONSHIP :
1.Reports directly to and communicates with the Food and Beverage Manager and all administrative matters.
2.Cooperates, coordinate and communicates with other inter-departmental secretaries as required.
3.Supervises the work of the Food and Beverage typist.
DUTIES AND RESPONSIBILITY :
1.Day-to-day secretarial to including typing, filing, telex, fax, telephone, etc.
2.Distribution of memos, letters, information, etc.
3.Arranging internal/external appointments.
4.Handling reservation as requested.
5.Translating incoming mail, documents, and articles by request.
6.Supervising the Food and Beverage typist duties.
7.Storing and keeping all confidential information.
8.Preparing monthly operational result for meeting with other hotels.
9.Taking minutes of Food and Beverage Meetings with other hotels.
10.Performing related duties and special assignment as requested.
11.Receiving, answering, classifying and recording of incoming mail, telexes, fax, documents. Etc.
12.Records number of photocopies used and give a monthly report to Food and Beverage Manager.
REQUIREMENTS :
1.Fluent English – Both spoken and written.
2.Fully qualified in typing and shorthand.
3.Foreign travel, good geographical knowledge and a third language will be an asset.
4.Hard working and willing to meet deadlines.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general directions of the Food and Beverage Manager his/hers delegate, and within the limit of established corporate and local hotels P&P oversees and direct all aspects of secretarial work in maintaining the office and related administration.
RELATIONSHIP :
1.Reports directly to and communicates with the Food and Beverage Manager and all administrative matters.
2.Cooperates, coordinate and communicates with other inter-departmental secretaries as required.
3.Supervises the work of the Food and Beverage typist.
DUTIES AND RESPONSIBILITY :
1.Day-to-day secretarial to including typing, filing, telex, fax, telephone, etc.
2.Distribution of memos, letters, information, etc.
3.Arranging internal/external appointments.
4.Handling reservation as requested.
5.Translating incoming mail, documents, and articles by request.
6.Supervising the Food and Beverage typist duties.
7.Storing and keeping all confidential information.
8.Preparing monthly operational result for meeting with other hotels.
9.Taking minutes of Food and Beverage Meetings with other hotels.
10.Performing related duties and special assignment as requested.
11.Receiving, answering, classifying and recording of incoming mail, telexes, fax, documents. Etc.
12.Records number of photocopies used and give a monthly report to Food and Beverage Manager.
REQUIREMENTS :
1.Fluent English – Both spoken and written.
2.Fully qualified in typing and shorthand.
3.Foreign travel, good geographical knowledge and a third language will be an asset.
4.Hard working and willing to meet deadlines.
Position Guidelines Food and Beverage - Banquet (Catering) Manager
POSITION TITLE : BANQUET (CATERING) MANAGER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established corporate policies, procedures, and Food and Beverage Manual, assist in overseeing and directing all aspects of the banqueting department.
RELATIONSHIP :
1.Reports directly to the Food and Beverage Manager
2.Provides functional assistance and direction to the banquet operation.
3.Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors, and other member of the local community.
4.Coordinate functions and activities with other department heads and Food and Beverage department heads as appropriate.
DUTIES AND RESPONSIBILITIES :
1.Supervise the function of all banqueting department employees, facilities, sales and cost, to ensure maximum departmental profit is achieved.
2.Control and analyzes, on and ongoing basis, the following:
a.Quality level of products and service
b.Guest satisfaction
c.Merchandising and Marketing
d.Sanitation, Cleanliness and Hygiene
Ensure optimum performance in specific areas assigned in above areas.
3.Oversees the preparation, presentation and service of banquet Food and Beverage Products to ensure highest quality at all times.
4.Establishes employee relations
5.Conduct under the guidance of Food and Beverage Manager such as functions as hiring specific level of employees; employee orientation; on-the-job-performance appraisal; coaching; suspension; in necessary; to ensure appropriate staffing and productivity.
6.Develops formal training plans and conducts on-the-job training sessions for banqueting department employees.
7.Supervise and coordinates, in liaison, with the Food and Beverage Manager and Executive Chef, the pricing and preparation of banquet menus, and beverage and wine lists by taking into consideration such as factor as :
a.Local requirements.
b.Market needs
c.Competition
d.Trends
e.Recipes
f.Potential cost
g.Availability of Food and Beverage products
h.Merchandising and Promotion
8.Coordinates with the Material Manager for special purchases requirements relating to the Banqueting Department.
9.Attends and contributes to the weekly hotel department head and Food and Beverage Department meetings.
10.Established and maintains a record system to include, but not limited to the following:
a.Files on all previous functions
b.Banquet reservation boo
c.Customer contact file
d.Sales solicitation program
e.Room Utilization
f.Menu file
g.Promotional file
h.Activities file
i.Union information
j.File on Casual
11.Solicits and follow-up on business referrals and potential sales leads.
12.Assist the Food and Beverage Manager with the following items:
a.Inspections check list
b.Departmental reports
c.Other report as required
13.Performs related duties and special projects as assigned
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established corporate policies, procedures, and Food and Beverage Manual, assist in overseeing and directing all aspects of the banqueting department.
RELATIONSHIP :
1.Reports directly to the Food and Beverage Manager
2.Provides functional assistance and direction to the banquet operation.
3.Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors, and other member of the local community.
4.Coordinate functions and activities with other department heads and Food and Beverage department heads as appropriate.
DUTIES AND RESPONSIBILITIES :
1.Supervise the function of all banqueting department employees, facilities, sales and cost, to ensure maximum departmental profit is achieved.
2.Control and analyzes, on and ongoing basis, the following:
a.Quality level of products and service
b.Guest satisfaction
c.Merchandising and Marketing
d.Sanitation, Cleanliness and Hygiene
Ensure optimum performance in specific areas assigned in above areas.
3.Oversees the preparation, presentation and service of banquet Food and Beverage Products to ensure highest quality at all times.
4.Establishes employee relations
5.Conduct under the guidance of Food and Beverage Manager such as functions as hiring specific level of employees; employee orientation; on-the-job-performance appraisal; coaching; suspension; in necessary; to ensure appropriate staffing and productivity.
6.Develops formal training plans and conducts on-the-job training sessions for banqueting department employees.
7.Supervise and coordinates, in liaison, with the Food and Beverage Manager and Executive Chef, the pricing and preparation of banquet menus, and beverage and wine lists by taking into consideration such as factor as :
a.Local requirements.
b.Market needs
c.Competition
d.Trends
e.Recipes
f.Potential cost
g.Availability of Food and Beverage products
h.Merchandising and Promotion
8.Coordinates with the Material Manager for special purchases requirements relating to the Banqueting Department.
9.Attends and contributes to the weekly hotel department head and Food and Beverage Department meetings.
10.Established and maintains a record system to include, but not limited to the following:
a.Files on all previous functions
b.Banquet reservation boo
c.Customer contact file
d.Sales solicitation program
e.Room Utilization
f.Menu file
g.Promotional file
h.Activities file
i.Union information
j.File on Casual
11.Solicits and follow-up on business referrals and potential sales leads.
12.Assist the Food and Beverage Manager with the following items:
a.Inspections check list
b.Departmental reports
c.Other report as required
13.Performs related duties and special projects as assigned
Position Guidelines Food and Beverage - Assistant Banquet Manager
POSITION TITLE : ASSISTANT BANQUET MANAGER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Responsible for supervising and coordinating the activities of all banquet personnel engaged in providing venue, courteous and efficient service of Food and Beverage due to increasing sales in Banqueting.
RELATIONSHIP :
1.Reports directly to the Banquet Manager
2.Provides functional assistance and direction to the banquet operation.
3.Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitor and other members of the local community.
4.Coordinate functions and activities with other department heads and Food and Beverage department heads as appropriate
PURPOSE :
1.Supervises, coordinates, and participates in the activities of all banquet personnel, ensuring that instructions from Banquet Manager carried out.
2.Has to be a good salesman; good in human relations; personal contact with the guest; giving courtesy; call to VIP guest.
3.Know the product inside/all restaurant menus, as well as service.
4.Able to keep necessary actions.
5.Assist the Banquet Manager accomplishing goal reports.
6.Ensuring the grooming and general appearance of personnel conform to hotel standard.
7.See to all function rooms are clean, orderly and well maintained.
8. Trains personnel, conducts meeting and briefing to discuss various aspects of Food and service preparation of the function, sources complain, increasing sales.
9.Able to control the expenses.
10.Giving necessary guidance to Banquet Sales Representatives, control the report book and ensure their exposure in the right community.
11.Controlling to all functions in the hotel/our and ensuring for the future functions.
12.Replaces the Banquet Manager on his day off and perform his duties.
13.Perform any other duties or special projects as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Responsible for supervising and coordinating the activities of all banquet personnel engaged in providing venue, courteous and efficient service of Food and Beverage due to increasing sales in Banqueting.
RELATIONSHIP :
1.Reports directly to the Banquet Manager
2.Provides functional assistance and direction to the banquet operation.
3.Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitor and other members of the local community.
4.Coordinate functions and activities with other department heads and Food and Beverage department heads as appropriate
PURPOSE :
1.Supervises, coordinates, and participates in the activities of all banquet personnel, ensuring that instructions from Banquet Manager carried out.
2.Has to be a good salesman; good in human relations; personal contact with the guest; giving courtesy; call to VIP guest.
3.Know the product inside/all restaurant menus, as well as service.
4.Able to keep necessary actions.
5.Assist the Banquet Manager accomplishing goal reports.
6.Ensuring the grooming and general appearance of personnel conform to hotel standard.
7.See to all function rooms are clean, orderly and well maintained.
8. Trains personnel, conducts meeting and briefing to discuss various aspects of Food and service preparation of the function, sources complain, increasing sales.
9.Able to control the expenses.
10.Giving necessary guidance to Banquet Sales Representatives, control the report book and ensure their exposure in the right community.
11.Controlling to all functions in the hotel/our and ensuring for the future functions.
12.Replaces the Banquet Manager on his day off and perform his duties.
13.Perform any other duties or special projects as assigned.
Position Guidelines Food and Beverage - Banquet Secretary
POSITION TITLE : BANQUET SECRETARY
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Banquet Manager within the limits of established policies and procedures. Assist in overseeing and directing all aspects of secretarial fields.
RELATIONSHIP :
1.Reports directly to the Banquet Manager
2.Coordinates functions and activities with other departments and other sections within the Food and Beverage Department.
3.Interacts with clients as appropriate.
4.Responsible for overall Banquet Administrations and Secretarial Services.
DUTIES AND REPONSIBILITIES :
1.To perform pre-administrative work such as, dictating, drafting, or similar duties.
2.To perform administrative works :
a.Maintaining accurate incoming and outgoing letters.
b.Maintain and updates / systematic files.
c.Prepares all documents of all functions. (past, Present and Future)
3.To prepare calendar of activities of Banquet Manager.
4.To prepare requisitions of supplies or similar.
5.Maintain and establishes effective employee relations.
6.Performs related duties and special projects assigned.
7.Assist the Banqueting Manager in accomplishing goal report.
8.Procedures new and repeat business for banqueting by maintaining contact with Commercial houses, Government officer, Private clubs, Professional associates, corporate accounts and other member of local communities through:
a.Personal sales calls
b.Courtesy calls
c.Telephone contacts
d.Written communications e.t Direct Mail, Newspaper ad.
e.Review on sales history files as they relate to good booking.
f.High level of exposure in the hotel an major market area.
Ensure optimum performance in each of the above area.
9.Provide feed back to the Banqueting Manager or Assistant Banqueting Manager on changing marketing conditions. Trends in competitions potential market areas that should/can be covered as a result of direct sales solicitations.
10.Conducts, Arrange and accompanies clientele in regards with post meeting evacuations, inspection trip to banquet rooms and facilities, ensure that all the expectations are met.
11.Disseminate sales related information to other departments as appropriate through Banqueting Manager or Assistant Banqueting Manager.
12.Complies with and ensures that the hotel :
a.Health and safety and hygiene policy.
b.House Rules and Regulations.
c.Grooming and appearance standard are observe.
d.Marketing Plan.
13. Attends and participates in the formal training held by manpower or outlets in regard to Food and Beverage service standard quality expectation and future career development.
14.Attend the clients comments, complaints and requesting regarding Food and Beverage service, qualities, arrangements, functions arrangements and significant activities in supervisors log book/contact book, inform notifies and discuss with Banqueting Manager or Assistant Banqueting Manager.
15.Attend and contributed to banquet meeting and briefing.
16.Conducts all administrative work required including but not limited to :
a.Reservation in general.
b.Filing system.
c.Menu Planning & pricing.
d.Letter of Proposal/Contract/Quotation/Event order.
e.Evaluation report, Sales report, Thank letter.
17.Knows the product inside / all restaurant menus, as well as service.
18.Perform any duties related and special project as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Banquet Manager within the limits of established policies and procedures. Assist in overseeing and directing all aspects of secretarial fields.
RELATIONSHIP :
1.Reports directly to the Banquet Manager
2.Coordinates functions and activities with other departments and other sections within the Food and Beverage Department.
3.Interacts with clients as appropriate.
4.Responsible for overall Banquet Administrations and Secretarial Services.
DUTIES AND REPONSIBILITIES :
1.To perform pre-administrative work such as, dictating, drafting, or similar duties.
2.To perform administrative works :
a.Maintaining accurate incoming and outgoing letters.
b.Maintain and updates / systematic files.
c.Prepares all documents of all functions. (past, Present and Future)
3.To prepare calendar of activities of Banquet Manager.
4.To prepare requisitions of supplies or similar.
5.Maintain and establishes effective employee relations.
6.Performs related duties and special projects assigned.
7.Assist the Banqueting Manager in accomplishing goal report.
8.Procedures new and repeat business for banqueting by maintaining contact with Commercial houses, Government officer, Private clubs, Professional associates, corporate accounts and other member of local communities through:
a.Personal sales calls
b.Courtesy calls
c.Telephone contacts
d.Written communications e.t Direct Mail, Newspaper ad.
e.Review on sales history files as they relate to good booking.
f.High level of exposure in the hotel an major market area.
Ensure optimum performance in each of the above area.
9.Provide feed back to the Banqueting Manager or Assistant Banqueting Manager on changing marketing conditions. Trends in competitions potential market areas that should/can be covered as a result of direct sales solicitations.
10.Conducts, Arrange and accompanies clientele in regards with post meeting evacuations, inspection trip to banquet rooms and facilities, ensure that all the expectations are met.
11.Disseminate sales related information to other departments as appropriate through Banqueting Manager or Assistant Banqueting Manager.
12.Complies with and ensures that the hotel :
a.Health and safety and hygiene policy.
b.House Rules and Regulations.
c.Grooming and appearance standard are observe.
d.Marketing Plan.
13. Attends and participates in the formal training held by manpower or outlets in regard to Food and Beverage service standard quality expectation and future career development.
14.Attend the clients comments, complaints and requesting regarding Food and Beverage service, qualities, arrangements, functions arrangements and significant activities in supervisors log book/contact book, inform notifies and discuss with Banqueting Manager or Assistant Banqueting Manager.
15.Attend and contributed to banquet meeting and briefing.
16.Conducts all administrative work required including but not limited to :
a.Reservation in general.
b.Filing system.
c.Menu Planning & pricing.
d.Letter of Proposal/Contract/Quotation/Event order.
e.Evaluation report, Sales report, Thank letter.
17.Knows the product inside / all restaurant menus, as well as service.
18.Perform any duties related and special project as assigned.
Position Guidelines Food and Beverage - Banquet Sales Representative Coordinator
POSITION TITLE : BANQUET SALES REPRESENTATIVE COORDINATOR
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Banquet Manager and within the limits of established corporate policies, procedures and sales manuals, oversees and implements all sales activities in areas responsibility.
RELATIONSHIP :
1.Reports directly to assistant Banquet Manager or senior Banquet Sales Representatives.
2.Interacts with other sales personnel within the hotel.
3.Interacts and cooperates in coordinating function and activities with other Food and Beverage staff, Engineering, Housekeeping, Front Office, Security and Accounting.
4.Interact with clients as appropriate.
5.Interacts with individuals outside the hotels such as Government Offices, Companies, Professional Associations, Private Clubs, other member of local communities.
DUTIES AND RESPONSIBILITIES :
1.Ensure the implementation of all sales action plans as outlined in the marketing plan appropriately.
2.Creates and implements professionalism sales dealing to achieve greater profitability through :
a.Increasing Food and Beverage Check.
b.Increasing Business Volume.
c.Enhancing the image of the hotel
Ensure client’s satisfaction is met.
3.Procures new repeat business for Banqueting by maintaining contact with commercial houses, Government Offices, Private Clubs, Professional associations, Corporate accounts and other member of local communities through:
a.Health, Safety and Hygiene policy.
b.House rules and regulations.
c.Grooming and appearance standard are observed.
d.Marketing Plan.
Ensure optimum performance in each of the above area.
4.Provides feed-back to the Banquet Manager or Assistant Banquet Manager or Senior Banquet Sales Representatives on changing marketing conditions. Trends in competitions, potential market, areas that should / can be covered as a result of direct sales solicitations.
5.Conducts, arranges and accompanies clientele in regard with past meeting evacuations, inspection trips to banquet rooms and facilities, ensure that all expectations are met.
6.Disseminate sales related information to other departments as appropriate through Banquet Manager.
7.Complies with and ensures that the hotel:
a.Health, Safety and Hygiene Policy
b.House rules and regulations
c.Grooming and Appearance Standard are observed
d.Marketing Plan
8. Attends and participates in the formal training held by manpower or outlets in regard to Food and Beverage service standard quality expectation and future career development.
9.Attends to client comments, complaints and requesting regarding Food and Beverage service, quality, Facilities, agreements, functions arrangement and significant activities in supervisors log book / contact book, informs notifies and discuss with Banquet Sales Representatives or Assistant Banquet Manager or Banquet Manager.
10.Attends and contributes to Banquet Meeting and Briefing.
11.Conduct all administrative work required including but not limited to :
a.Reservation in general
b.Filing system
c.Menu planning and pricing
d.Letter of Proposal / contract / quotation / Event order
e.Evaluation report
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Banquet Manager and within the limits of established corporate policies, procedures and sales manuals, oversees and implements all sales activities in areas responsibility.
RELATIONSHIP :
1.Reports directly to assistant Banquet Manager or senior Banquet Sales Representatives.
2.Interacts with other sales personnel within the hotel.
3.Interacts and cooperates in coordinating function and activities with other Food and Beverage staff, Engineering, Housekeeping, Front Office, Security and Accounting.
4.Interact with clients as appropriate.
5.Interacts with individuals outside the hotels such as Government Offices, Companies, Professional Associations, Private Clubs, other member of local communities.
DUTIES AND RESPONSIBILITIES :
1.Ensure the implementation of all sales action plans as outlined in the marketing plan appropriately.
2.Creates and implements professionalism sales dealing to achieve greater profitability through :
a.Increasing Food and Beverage Check.
b.Increasing Business Volume.
c.Enhancing the image of the hotel
Ensure client’s satisfaction is met.
3.Procures new repeat business for Banqueting by maintaining contact with commercial houses, Government Offices, Private Clubs, Professional associations, Corporate accounts and other member of local communities through:
a.Health, Safety and Hygiene policy.
b.House rules and regulations.
c.Grooming and appearance standard are observed.
d.Marketing Plan.
Ensure optimum performance in each of the above area.
4.Provides feed-back to the Banquet Manager or Assistant Banquet Manager or Senior Banquet Sales Representatives on changing marketing conditions. Trends in competitions, potential market, areas that should / can be covered as a result of direct sales solicitations.
5.Conducts, arranges and accompanies clientele in regard with past meeting evacuations, inspection trips to banquet rooms and facilities, ensure that all expectations are met.
6.Disseminate sales related information to other departments as appropriate through Banquet Manager.
7.Complies with and ensures that the hotel:
a.Health, Safety and Hygiene Policy
b.House rules and regulations
c.Grooming and Appearance Standard are observed
d.Marketing Plan
8. Attends and participates in the formal training held by manpower or outlets in regard to Food and Beverage service standard quality expectation and future career development.
9.Attends to client comments, complaints and requesting regarding Food and Beverage service, quality, Facilities, agreements, functions arrangement and significant activities in supervisors log book / contact book, informs notifies and discuss with Banquet Sales Representatives or Assistant Banquet Manager or Banquet Manager.
10.Attends and contributes to Banquet Meeting and Briefing.
11.Conduct all administrative work required including but not limited to :
a.Reservation in general
b.Filing system
c.Menu planning and pricing
d.Letter of Proposal / contract / quotation / Event order
e.Evaluation report
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.
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.
Position Guidelines Food and Beverage - Banquet Supervisor
POSITION TITLE : BANQUET SUPERVISOR
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
The banquet Supervisor is responsible for the effective running of all operation involving the service of Beverage in the Banquet Department whilst ensuring that the high quality of service set by the corporate policies and procedure are met.
RELATIONSHIP :
1.Reports directly to the Banquet Maitre D’ and Bar Manager.
2.Interacts with the individual section within the Food and Beverage Staff, beverage Store, and other departments.
3.Responsible for the Banquet Barman.
DUTIES AND RESPONSIBILITIES :
1.To maintain a high level of efficiency in all Beverage operations by liaising with relevant associates or departments and to ensures fast and accurate Beverage Service.
2.To oversee all working procedures, policies and associates to ensure fast and accurate Beverage services...
3.To maintain a high standard of hygiene and cleanliness in all work areas related to bar set-up and service, including the Banquet Maitre D’ or head waiter.
4.To rooster the Barman in accordance with the associates / guest ratio for set up and service times, reporting to the Banquet Maitre D’ or head waiter.
5.To ensure that all new bar associates have done departmental orientation and completed the training program with the prescribed time.
6.To hold continued training, both on the job and formal training sessions, to ensure
that Banquet Bar Associates have the relevant skills and knowledge to ensure professional service.
7.To be aware of the rules and regulations as laid down in the Hotel Regulations Book, Fire Drill Regulations and Safety Working procedures
8.To ensure that a high level of grooming is adhered to all time-s by all of Associates.
9.To attend regular weekly meetings with function order. Highlight any queries or problems with beverages for next 10 days period. Hold and attend all other meetings relevant to Banquet Operations.
10.To record any spillage and I or breakage's in order to monitor cost % on a monthly basis.
11.To implement best possible working procedures for all Bar Associates for any bar set up i.e. liquor stock, etc.
12.To ensure all bar equipment is used and stored correctly, whilst ensuring breakage's are kept to a minimum.
13.To ensure that Bar Associates' time sheets are correctly filled out and signed the Banquet Beverage Supervisor and / or the Banquet Captain on duty.
14.To ensure that all control and accounting paper work is completed for completed for all Banquet Bars in order to produce relevant stock control and security, as well as maximizing Banquet Profitability on a monthly basis ( Bar Costs % ).
15.To monitor staffing levels, training programs. for all Bar Associates.
16.To carry out any duties relevant to Banquet beverages .designated by the Banquet Maitre d' and I or Assistant.
17.To attend training courses made compulsory by the Banquet Maitre d'.
18.To assist Banquet captain whenever necessary.
19.Performs related duties and special projects as assigned.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
The banquet Supervisor is responsible for the effective running of all operation involving the service of Beverage in the Banquet Department whilst ensuring that the high quality of service set by the corporate policies and procedure are met.
RELATIONSHIP :
1.Reports directly to the Banquet Maitre D’ and Bar Manager.
2.Interacts with the individual section within the Food and Beverage Staff, beverage Store, and other departments.
3.Responsible for the Banquet Barman.
DUTIES AND RESPONSIBILITIES :
1.To maintain a high level of efficiency in all Beverage operations by liaising with relevant associates or departments and to ensures fast and accurate Beverage Service.
2.To oversee all working procedures, policies and associates to ensure fast and accurate Beverage services...
3.To maintain a high standard of hygiene and cleanliness in all work areas related to bar set-up and service, including the Banquet Maitre D’ or head waiter.
4.To rooster the Barman in accordance with the associates / guest ratio for set up and service times, reporting to the Banquet Maitre D’ or head waiter.
5.To ensure that all new bar associates have done departmental orientation and completed the training program with the prescribed time.
6.To hold continued training, both on the job and formal training sessions, to ensure
that Banquet Bar Associates have the relevant skills and knowledge to ensure professional service.
7.To be aware of the rules and regulations as laid down in the Hotel Regulations Book, Fire Drill Regulations and Safety Working procedures
8.To ensure that a high level of grooming is adhered to all time-s by all of Associates.
9.To attend regular weekly meetings with function order. Highlight any queries or problems with beverages for next 10 days period. Hold and attend all other meetings relevant to Banquet Operations.
10.To record any spillage and I or breakage's in order to monitor cost % on a monthly basis.
11.To implement best possible working procedures for all Bar Associates for any bar set up i.e. liquor stock, etc.
12.To ensure all bar equipment is used and stored correctly, whilst ensuring breakage's are kept to a minimum.
13.To ensure that Bar Associates' time sheets are correctly filled out and signed the Banquet Beverage Supervisor and / or the Banquet Captain on duty.
14.To ensure that all control and accounting paper work is completed for completed for all Banquet Bars in order to produce relevant stock control and security, as well as maximizing Banquet Profitability on a monthly basis ( Bar Costs % ).
15.To monitor staffing levels, training programs. for all Bar Associates.
16.To carry out any duties relevant to Banquet beverages .designated by the Banquet Maitre d' and I or Assistant.
17.To attend training courses made compulsory by the Banquet Maitre d'.
18.To assist Banquet captain whenever necessary.
19.Performs related duties and special projects as assigned.
Position Guidelines Food and Beverage - Banquet Captain
POSITION TITLE : BANQUET CAPTAIN
DEPARTMENT : FOOD & BEVERAGES
PURPOSE :
Responsible for ensuring that the high quality of service set by corporate Policies and Procedures are fulfilled to the entire satisfaction of the guests at all designated functions.
RELATIONSHIP :
1.Reports directly to the Head Waiter I Assistant.
2.Liaise within the Food and Beverage Staff ( expl. Banquet Sales Executive, Banquet Chef, Steward Supervisor, Banquet Beverage Supervisor, Audio-Visual Technical. Housekeeping Supervisor, Shift Engineering, etc. )
3.Responsible for Banquet Waiter I Busboy I Houseman and Casual.
DUTIES AND RESPONSIBILITIES :
1.To supervise set up. service operations and re-setting of assigned functions, while also being available to help at other function if required
2.To supervise and trains Banquet Waiter, Houseman and Casual Associates to ensure the required standard of service performance.
3.Before and after the function event:
a.Supervises the cleaning, maintenance and setting up of all Banquet public areas and passageways.
b.Responsible for submitting all requisitions and work maintenance orders for all Banquet Rooms and Catering Event, and for damaged, malfunctioning or destroyed equipment.
c.Checking requisitions to ensure correct amounts of items are ordered and delivered.
d.To supervise and assists the transport of all items to the correct function areas.
e.Responsible for the organization of his Banquet paper work, including:
1.Arranging all function event orders with all amendments in his appropriate clipboard for the day.
2.Checking all diagrams, floor plans, seating lists are completed.
3.Discusses each function details with Banquet Maitre d' or Head Waiter/Assistant.
4.Ensures Casual Associates' tome sheets for allocated associates are prepared.
f.Ensures that all areas of responsibilities are kept up to date, according to the designated task.
g.Responsible for all set-ups and breakdowns of functions as per floor to the designated task.
h.Supervises table and back-of-house preparations by allocated associate.
i.Coordinates with Audio Visual Technician to ensure correct operation and placement of A/V equipment for allocated functions.
j.Ensures all equipment is in good working order before, during, and after the function, report g necessary maintenance to Head Water/Assistant.
k.Utilizes the pre-function check-list to ensure standards of set-ups.
l.Meets the organizer of the allocated function to guarantee guest satisfaction.
DEPARTMENT : FOOD & BEVERAGES
PURPOSE :
Responsible for ensuring that the high quality of service set by corporate Policies and Procedures are fulfilled to the entire satisfaction of the guests at all designated functions.
RELATIONSHIP :
1.Reports directly to the Head Waiter I Assistant.
2.Liaise within the Food and Beverage Staff ( expl. Banquet Sales Executive, Banquet Chef, Steward Supervisor, Banquet Beverage Supervisor, Audio-Visual Technical. Housekeeping Supervisor, Shift Engineering, etc. )
3.Responsible for Banquet Waiter I Busboy I Houseman and Casual.
DUTIES AND RESPONSIBILITIES :
1.To supervise set up. service operations and re-setting of assigned functions, while also being available to help at other function if required
2.To supervise and trains Banquet Waiter, Houseman and Casual Associates to ensure the required standard of service performance.
3.Before and after the function event:
a.Supervises the cleaning, maintenance and setting up of all Banquet public areas and passageways.
b.Responsible for submitting all requisitions and work maintenance orders for all Banquet Rooms and Catering Event, and for damaged, malfunctioning or destroyed equipment.
c.Checking requisitions to ensure correct amounts of items are ordered and delivered.
d.To supervise and assists the transport of all items to the correct function areas.
e.Responsible for the organization of his Banquet paper work, including:
1.Arranging all function event orders with all amendments in his appropriate clipboard for the day.
2.Checking all diagrams, floor plans, seating lists are completed.
3.Discusses each function details with Banquet Maitre d' or Head Waiter/Assistant.
4.Ensures Casual Associates' tome sheets for allocated associates are prepared.
f.Ensures that all areas of responsibilities are kept up to date, according to the designated task.
g.Responsible for all set-ups and breakdowns of functions as per floor to the designated task.
h.Supervises table and back-of-house preparations by allocated associate.
i.Coordinates with Audio Visual Technician to ensure correct operation and placement of A/V equipment for allocated functions.
j.Ensures all equipment is in good working order before, during, and after the function, report g necessary maintenance to Head Water/Assistant.
k.Utilizes the pre-function check-list to ensure standards of set-ups.
l.Meets the organizer of the allocated function to guarantee guest satisfaction.
Position Guidelines Food and Beverage - Banquet Waiter
POSITION TITLE : BANQUET WAITER
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
The Banquet Waiter under direct supervision of the Banquet captain, is responsible for setting, cleaning and resetting of any allocated functions food & Beverage Service, and any other allocated tasks relating to Guest Service, whilst ensuring that the high standards of service set by corporate Policies and Procedures are met
RELATIONSHIP :
1.Response directly to Banquet Captain
2.Interacts and cooperates with Supervisors and other Food & Beverage Staff.
3.Interacts with guests as appropriate.
4.Interacts with other departments ( Housekeeping, Engineering. Laundry, Storeroom, etc. ) as requested.
DUTIES AND RESPONSIBILITIES :
A.BEFORE THE EVENT
1.Reports Banquet Captain at the designated commencement time in full scheme uniform and ready to commence duties in the allocated room. As per job allocation sheet.
2.Following Banquet Captain's instructions set up tables pantry areas accordingly.
3.Prepares any other set ups relevant to the function food and beverage scheme requirements.
4.Checks any additional set up required.
5.Checks personal grooming and miss-en-place
6.Reports to Banquet Captain at the end of each completed task ( expo :Operating Equipment from Steward. Groceries from Store, etc. )
7.Attends the Banquet captain pre-function briefing.
8.Be ready for service
B. DURING THE EVENT
1.Stand by allocated table.
2.Greets and seats the guests Present napkins.
3.Following Banquet captain's instruction, proceed to commence service of food or beverage.
4.Serve and clears ladies first.
5.Service must start at the same point during the entire function.
6.Always proceed clockwise around the table.
7.Replenishes wines and other beverage requirements after each course.
8.Clears table numbers as soon as table is completed or if instructed by banquet captain.
9.Serves any course according to the Banquet Service Procedures.
10.Clears any plates from the guests according to the Banquet Service Procedures.
11.Keeps the guests' table and ashtrays clean at all times.
12.Clears salt, pepper, butter from the table and crumb down before service dessert and / or coffee.
13.Serves any additional drinks where requested.
14.Keeps service station clean at all times.
15.Farewell guests when leaving function room
C.AFTER THE EVENT
1.At completion of event - after the guests have left-remove leftover glassware, ashtray and linen.
2.Checks floors for any possible lost items to be reported to the Banquet captain.
3.Place all dirty linen in the allocated dirty linen trolley, returns trolley to Housekeeping.
4.Report to Banquet captain, wait for further instructions regarding resets.
5.Signs off on completion of all duties with the Banquet captain in charge.
6.Re-confirms your duty roster for the week and your availability for next week by Wednesday.
7.Changes out of uniform, returning dirty uniform and dirty linen to Housekeeping.
8.Leaves the premises quickly and quietly.
D.PERFORMED DUTIES COMMON TO ALL NON -SUPERVIS0R PERSONNEL AND OTHER DUTIES AS MAY ASSIGNED.
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
The Banquet Waiter under direct supervision of the Banquet captain, is responsible for setting, cleaning and resetting of any allocated functions food & Beverage Service, and any other allocated tasks relating to Guest Service, whilst ensuring that the high standards of service set by corporate Policies and Procedures are met
RELATIONSHIP :
1.Response directly to Banquet Captain
2.Interacts and cooperates with Supervisors and other Food & Beverage Staff.
3.Interacts with guests as appropriate.
4.Interacts with other departments ( Housekeeping, Engineering. Laundry, Storeroom, etc. ) as requested.
DUTIES AND RESPONSIBILITIES :
A.BEFORE THE EVENT
1.Reports Banquet Captain at the designated commencement time in full scheme uniform and ready to commence duties in the allocated room. As per job allocation sheet.
2.Following Banquet Captain's instructions set up tables pantry areas accordingly.
3.Prepares any other set ups relevant to the function food and beverage scheme requirements.
4.Checks any additional set up required.
5.Checks personal grooming and miss-en-place
6.Reports to Banquet Captain at the end of each completed task ( expo :Operating Equipment from Steward. Groceries from Store, etc. )
7.Attends the Banquet captain pre-function briefing.
8.Be ready for service
B. DURING THE EVENT
1.Stand by allocated table.
2.Greets and seats the guests Present napkins.
3.Following Banquet captain's instruction, proceed to commence service of food or beverage.
4.Serve and clears ladies first.
5.Service must start at the same point during the entire function.
6.Always proceed clockwise around the table.
7.Replenishes wines and other beverage requirements after each course.
8.Clears table numbers as soon as table is completed or if instructed by banquet captain.
9.Serves any course according to the Banquet Service Procedures.
10.Clears any plates from the guests according to the Banquet Service Procedures.
11.Keeps the guests' table and ashtrays clean at all times.
12.Clears salt, pepper, butter from the table and crumb down before service dessert and / or coffee.
13.Serves any additional drinks where requested.
14.Keeps service station clean at all times.
15.Farewell guests when leaving function room
C.AFTER THE EVENT
1.At completion of event - after the guests have left-remove leftover glassware, ashtray and linen.
2.Checks floors for any possible lost items to be reported to the Banquet captain.
3.Place all dirty linen in the allocated dirty linen trolley, returns trolley to Housekeeping.
4.Report to Banquet captain, wait for further instructions regarding resets.
5.Signs off on completion of all duties with the Banquet captain in charge.
6.Re-confirms your duty roster for the week and your availability for next week by Wednesday.
7.Changes out of uniform, returning dirty uniform and dirty linen to Housekeeping.
8.Leaves the premises quickly and quietly.
D.PERFORMED DUTIES COMMON TO ALL NON -SUPERVIS0R PERSONNEL AND OTHER DUTIES AS MAY ASSIGNED.
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