Banquets Suupervisor

Responsibilities:

1. Schedule all employees to maintain the service standards of Four Seasons while operating within budgeted labor cost guidelines.

2. Ensure proper care, security and maintenance of hotel equipment through proper supervision of service personnel.

3. Maintain a daily housekeeping program to include storage and operational areas and staff appearance.

4. Assume responsibility for shift supervisory duties on a regular basis, especially with VIP and "at cost" functions.

5. Coordinate and insure the needs of the Catering department with the managers of interrelated departments.

6. Prepare the payroll and gratuity reports as required.

7. Prepare banquet checks with all back-up for collection at the end of functions.

8. Attend and participate in all required meetings on a regular basis.

9. Hold relevant shift briefings with permanent and outsourced staff to deliver excellent service in terms of timely and accurate set-up and service inclusive of billing.

10. Assist with the service of food and beverage to guests.

11. Assist with the cleaning of operational areas.

12. Organize and orchestrate any last minute changes or details to functions.

13. Post all contracted function sheets and gives instructions to assistant managers, and staff to insure the success of the function.

14. Constantly monitor the staff's appearance, attitude and degree of professionalism to insure their strict adherence to Four Seasons' standards of quality service.

15. Communicate directly with the hosts of functions and go over the details of the function.

16. Directly oversee the actual set-up and service of contracted functions by giving specific menu information to the servers, by coordinating the timing of the dinner with the Banquet Chef and by assigning functions to the Captains to insure their success.

17. Conduct monthly departmental meetings to provide vital information to the banquet staff, obtain staff feedback regarding the department itself, and provide a regular forum for improving departmental communication.

18. Ability to work closely with stewarding & culinary teams and Housekeeping (for public area attending etc).

19. Ability to work with 3rd parties (i.e. staffing agencies, audio visual partner, florist, shisha services etc…)

20. Take an active role in implementing safety procedures and following up within the department.

21. Respond properly in any hotel emergency or safety situation.