Primary
1. Maintains organization of banquet service areas.
2. Reviews menu/service (BEO) with catering managers and banquet chef on a daily basis.
3. Communicates any additional set-up requirements with head houseman and catering service manager.
4. Coordinates all food requirements with the kitchen, including accurate counts for preparation and plating.
5. Coordinates all liquor requirements with the beverage manager.
6. Assigns work/functions to captains.
7. Maintains up-to-date details on banquet functions and communicates changes to captains.
8. Responsible for hiring and initial training of all catering service associates.
9. Responsible for any ongoing training of captains/hourly service associates which is necessary to maintain our standards of service and profit margins.
10. Responsible for labor costs of all service associates; therefore, supervises the scheduling of hourly service associates and reviews schedules in terms of coverage and adherence to budget guidelines.
11. Responsible for maintaining budgeted banquet beverage cost.
12. Communicates with catering managers and secretaries in obtaining menu guarantees and guest comments.
13. Directly supervises the work of banquet captains and personally observes the performance of hourly service personnel.
14. Directly responsible for the grooming standards and appearance of all catering service associates.
15. Insures that all scheduled catering functions take place on time and according to plan.
16. Makes personal contact with guests and assists them with any requests.
17. Supervises proper tabulation of all banquet checks and is responsible for insuring that all checks are presented to guest for signature.
18. Prepares (or reviews) a critique made of every catering function. All problem areas should be noted and either corrected or a proposed solution should be forwarded to the Banquet Manager.
19. Conducts "Pre-Function Briefings.
20. Attends weekly function meeting.
21. Keeps copies of all BEO'S, along with beverage requisitions.
22. Responsible for control and maintenance of all service equipment. Write work orders as necessary.
23. Brings to the attention of the Banquet Manager all materials and equipment that require re-ordering or need to be replaced.
24. Recommends new products and/or methods of operation to the Banquet Manager.
B. Secondary
2. Insures that all guest and associate complaints or requests are handled quickly and fairly.
3. Responsible for reporting all guest and associate accidents immediately to the catering manager, so that accident reports may be prepared/further assistance may be obtained (If necessary)
4. Responsible for maintaining a high level of sanitation and cleanliness in service areas.
Job Details
| Date Posted: | 2013-03-18 |
| Job Location: | Amman, Jordan |
| Job Role: | Support Services |
| Company Industry: | Hospitality/Tourism/Travel |
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