Job Description - Banquet supervisor&F&B Associate

HOTEL & CONVENTION CENTER, INC.
Tahao Road, Legazpi City
BANQUET SUPERVISOR
DIVISION: FOOD AND BEVERAGE DIVISION

DEPARTMENT: BELCIBO & FUNCTION HALL DEPARTMENT
REPORTS TO: FOOD AND BEVERAGE SUPERVISOR
PURPOSE :
The banquet Supervisor is responsible for the effective running of all operation involving the service of
Beverage in the Banquet Department whilst ensuring that the high quality of service set by the
corporate policies and procedure are met.
RELATIONSHIP :
1.Reports directly to the Food and Beverage Supervisor
2.Interacts with the individual section within the Food and Beverage Staff, beverage Store, and other
departments.
3.Responsible for the Banquet Barman.
DUTIES AND RESPONSIBILITIES :

1.To maintain a high level of efficiency in all Beverage operations by liaising with relevant associates or
departments and to ensures fast and accurate Beverage Service.
2.To oversee all working procedures, policies and associates to ensure fast and accurate Beverage
services.
3.To maintain a high standard of hygiene and cleanliness in all work areas related to bar set-up and
service, including the F&B Supervisor or head waiter.
4.To rooster the Barman in accordance with the associates / guest ratio for set up and service times,
reporting to the Banquet Maitre D’ or head waiter.
5.To ensure that all new bar associates have done departmental orientation and completed the training
program with the prescribed time.
6.To hold continued training, both on the job and formal training sessions, to ensure
that Banquet Bar Associates have the relevant skills and knowledge to ensure professional service.
7.To be aware of the rules and regulations as laid down in the Hotel Regulations Book, Fire Drill
Regulations and Safety Working procedures
8.To ensure that a high level of grooming is adhered to all time-s by all of Associates.
9.To attend regular weekly meetings with function order. Highlight any queries or problems with
beverages for next 10 days period. Hold and attend all other meetings relevant to Banquet Operations.
10.To record any spillage and I or breakage's in order to monitor cost % on a monthly basis.
11.To implement best possible working procedures for all Bar Associates for any bar set up i.e. liquor
stock, etc.
12.To ensure all bar equipment is used and stored correctly, whilst ensuring breakage's are kept to a
minimum.
13.To ensure that Bar Associates' time sheets are correctly filled out and signed the Banquet Beverage
Supervisor and / or the Banquet Captain on duty.
14.To ensure that all control and accounting paper work is completed for completed for all Banquet Bars
in order to produce relevant stock control and security, as well as maximizing Banquet Profitability on a
monthly basis ( Bar Costs % ).
15.To monitor staffing levels, training programs for all Bar Associates.
16.To carry out any duties relevant to Banquet beverages .designated by the Banquet Maitre d' and I or
Assistant.
17.To attend training courses made compulsory by the F&B Supervisor.
18.To assist Banquet captain whenever necessary.
19.Performs related duties and special projects as assigned.

ADDITIONAL INFO.
Food & Beverage Assistant Job Description
Food and beverage assistants are responsible for front-of-the-house dining room operations.
Food and beverage assistants help with the daily operations of restaurants, commercial kitchens and
other establishments that provide food and beverage service to customers. These food service
managers typically report to the food and beverage manager or director and are responsible for front-
of-the-house dining room operations. Food and beverage assistant managers focus on maximizing the
profitability of food and beverage operations and carry out menu strategies and promotions to meet
this goal.
1. Primary Responsibilities
o Food and beverage assistants manage the customer-facing aspects of restaurants, bars
and lounges. They provide on-the-job training, ensure work shifts are properly staffed
and manage the bartenders and food service staff. Assistant food and beverage
managers also interact with guests, inform staff of any food concerns and special
requests and resolve any guest complaints or issues. They adhere to standard operating
procedures and ensure dining areas are compliant with the regulatory requirements and
public health standards for food handling, alcohol service, sanitation and hygiene.
Work Conditions
o Food service managers work under stressful conditions. The work hours are long; some
managers work up to 50 hours per week and are on their feet for up to 15 hours per
day. Certain tasks require manual labor and heavy lifting. Their customer-facing duties
require a warm and hospitable attitude at all times, even when dealing with intoxicated
guests, irate customers and insubordinate staff. The U.S. Department of Labor indicates
food service managers are also at risk for minor injuries, such as muscle aches, cuts or
burns.
Education
o Employers may hire applicants with less than a bachelor's degree; however, food service
managers with post-secondary education, including a college degree, are usually in
greater demand. Many food service management companies prefer graduates of
hospitality or food service management programs. However, applicants with degrees in
other fields or individuals with demonstrated experience, interest, and aptitude in the
food service or hospitality industry are also hired for food service management jobs.

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HOTEL & CONVENTION CENTER, INC.

Tahao Road, Legazpi City

DIVISION: FOOD AND BEVERAGE DIVISION

DUTIES AND RESPONSIBILITIES :

17.To attend training courses made compulsory by the F&B Supervisor.

18.To assist Banquet captain whenever necessary.

19.Performs related duties and special projects as assigned.

Food & Beverage Assistant Job Description

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