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Henry Minh


 
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 BANQUET SUPERVISOR

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Tổng số bài gửi : 1165
Điểm Tổng Hợp : 6369
Điểm bài viết hay : 13
Join date : 13/05/2010

Bài gửiTiêu đề: BANQUET SUPERVISOR   21st December 2010, 10:27 pm

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.
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http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
BANQUET SUPERVISOR
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