Banquet Executive

**JOB DESCRIPTION**

**Banquet Manager**

***

**1. Job Position**

Banquet Executive

**2.** **Category**

Executive

**3. Responsible To**

F&B Manager

**4. Job Definition**

To organize, develop, operate and administer the food and beverage pre-determined service area that has been assigned to him/ her

JOB REQUIREMENTS

**Duties and Responsibilities**

a. Responsible for food and beverage service in the pre-determined area assigned to him/ her

b. To conduct the functions of the F&B Manager in his absence

c. To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition

d. To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.

e. To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes

f. To recommend the periodic purchase of special items both domestic and imported

g. To keep abreast with the competition by conducting periodic competition and market surveys

h. To conduct a menu engineering exercise annually to be able to identify the fast moving and slow moving items on the menu(s)

i. To analyse guest comments and ensure that the negative factors in food quality and service are removed without causing further damage

j. To help in uniform inspections of service personnel and co-ordinate with the housekeeper for improvements, if any

k. To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s)

l. To ensure the timely pick-up and replenishment of all buffets

m. To ensure reasonable variety on daily buffets

n. To liaise with the training manager to organize programmes for staff in the department

o. To make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory

p. To ensure that pest control is done at regular intervals and regular schedules are maintained for the same

q. Responsible for maintaining reasonable cost control in the department without compromising on quality

r. To keep wastage of food to the minimum, by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage

s. To account for the spoilage of food and beverage items and breakage of glassware and china

t. To maintain and enforce such systems and methods in the area of F&B service as laid down by the management

u. To develop new and superior methods of professional food and beverage service

v. To ensure proper accounting of all guest cheques and staff tips

w. To ensure that all banquet functions are conducted in a pre-planned manner, keeping the guest’s request in mind. Also to ensure that such events do not disturb guests in other areas of the Hotel

x. To ensure that all room service orders are served in standard time, as per guest request and with proper professional etiquette

y. To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift

z. To be present in the area of operation at the peak operation hours

aa. To ensure that employees in the department conform to house rules and policies of the Hotel

bb. To initiate the performance evaluation of his subordinate staff

cc. To formulate and ensure adherence to Service standard.

dd. To ensure the grooming of his staff as per the standard laid down by the management

ee. To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding food or a beverage or service provided by staff in his department

ff. To ensure proper sanitation and safety in the operations of the his/ her department