Banquets Supervisor at Accor

• The main responsibility of the Supervisor is to be involved in day-to-day operations, ensuring that all standard procedures, rules and regulations, the quality of service and the sequence of service are highly implemented and emphasized by the colleagues. He/She facilitates all guest needs and expectations in by providing exceptional service.

Key Responsibilities

• Maintaining banquets’ cleanliness as well as ensuring all maintenance needs are looked after.
• Schedules Guest Reservations and arranges for private functions or special parties.
• Conduct shift briefing
• Ensure that Banquets maintains high-quality service standards
• Performs daily checks on staffing level, quality control, and maintenance.
• Ensure that the unique services of Banquets are well maintained e.g., by doing table checks
• Updating the Communication Board
• Follows Occupational Health & Safety regulations
• Reports suspicious people, parcels, and behaviors to Security
• Control stocks for daily use in the restaurant to ensure the service requirements of the Cascades/Bridges are met
• Control breakage, waste and spoilage.
• Supervises, coordinates and gives directions to the entire Team of Colleagues in very efficient and correct manner.
• Promote good relationship to the guests and Colleagues.

Qualifications

• Degree in Hospitality Management, Food & Beverage Service, or a related field or a related field.
• Minimum of 2-3 years’ experience in a similar role within a luxury hotel or high-end hospitality environment with at least 1 year in a supervisory or team-leading role
• He/She should have strong knowledge of banquet service standards, sequence of service, event setups, and function coordination
• Good leadership and people-management skills are essential, with the ability to train, motivate, and discipline colleagues in a fair and professional manner.
• Excellent communication, planning and organizational skills.
• Demonstrate service attributes in accordance with industry expectations and hotel standards.
• Strong attention to detail and quality
• Cost awareness and budget management
• Team leadership and training capability
• Guest-focused and service-oriented mindset.