Banquet Operation Executive - Singapore - Pan Pacific Hotels Group

Pan Pacific Hotels Group

Verified Company

Singapore

1 week ago

Posted by:

Wei Jie

beBee Recruiter

Description

Singapore

PARKROYAL on Beach Road, Singapore

Food & Beverage

Job Grade:

Full Time

As part of Pan Pacifc Hotels Group, PARKROYAL on Beach Road, a 346-room hotel, is perfectly located for business and leisure travellers in the city centre of downtown Singapore.

Relax and enjoy world-class restaurants, shopping and business convention facilities.

A stay at this wonderful Singapore hotel will always connect you to the best that Singapore has to offer and bring you unforgettable local experiences.

Our facilities include:

Ginger (all-day-dining), Si Chuan Dou Hua (fine dining chinese restaurant), Club 5 (Pub/Bar), Wellness Floor (pool, spa and gym) and world-class banquet facilities with the brand new The Ballrooms.

The Role

Position summary statement:

The position is responsible for supervising and assisting the manager in Banquet Operations. He will assume the role of the manager in the latter's absence. The banquet Supervisor is responsible for supervising the Banquet Captains and a team of service staffs. Assigned to him, and in co-ordination with the kitchen and stewarding to ensure a smooth and efficient catering service.

Primary Responsibilities:

a. To assist the manager in carrying out his function of efficiently administering and organizing the Banquet Operations.

b.

To lead and supervise a team of banquet staffs which includes inspecting function layouts and settings, ensuring service quality and any other hygiene matters are up to expectation.

c. Observe service staff adherence to grooming and job performance.

d. Supervise the set and service of the banquet Operations.

e. Check and Inspect Banquet facilities and equipment and make report of any repair and maintenance.

f. Co-ordinate Banquet events with event organizers.

g. Close bill and raise event report after event.

h. Replace and relieves Banquet Captain in their absence to assist in banquet service.

i. Conduct of roll calls before event to brief staff on job assignment and details of event.

j. To establish par stock of Beverage, Grocery and linen. Requisite and stock-up the stocks for events.

k. To conduct departmental SOP training for all staff.

l. To assist in forecasting staff requirements and in scheduling day off, vacation, and overtime requirements.

m. To undertake any other related task/duty/assignment that may be given by supervisor.

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