Banquet Supervisor Job at Four Seasons (Seoul)

Job Description

The Banquet Supervisor supports the Assistant Banquet Manager in planning, organizing, controlling and directing the work of employees in Banquet and ensuring guest satisfaction. The Banquet Supervisor supervises and participates in the set-up and clearing of china, glass, silver, linen, tables, chairs, and props for banquet functions as well as attends to guest needs and requests. We are looking for a candidate that is dedicated to creating personalized experiences and lasting memories for our guests.

Job Responsibility

Assists with the service of food and beverages to guests
Assists with the cleaning of operational areas
Maintains cleanliness and condition of all banquet function space according to maintenance programs and plans
Retrieves meeting materials, props, crates, and boxes from the hotel’s receiving area and store them safely and securely
Organizes work assignments, makes recommendations regarding training, performance evaluations, and discipline for banquet servers
attends Banquet Event Order Meetings to ensure understanding and execution of client needs
Stocks linen, china, silver and glassware and supplies for service, ensuring that they in good condition
Communicates with employees and managers to ensure operational needs are met as well as attends regular operational meetings to ensure effective coordination and cooperation between departments
Has the ability to provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
Assists with administrative duties, including closing checks and preparing supply requisitions
Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees
Supports the entire Food and Beverage operation, including supervising other areas if necessary
Completes special projects as instructed
Communicates with guests and employees using a positive and clear speaking voice
Listens to understand requests, responds with appropriate actions, and provides accurate information
Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
Works harmoniously and professionally with co-workers and supervisors
Carries out set-up, breakdown, and cleaning of tables, chairs, buffets, skirting, and props as specified by the banquet event order ensuring through supervision that core standards and function details are met
Participates in the service and removal of food during banquet functions by offering pre-determined menu selections to each table
maintaining knowledge of each selection’s, origin, taste, and preparation method
communicating guest orders including any special needs or requests to the kitchen
checking completed kitchen orders with the guest’s original order
transporting items to the guest table in a timely manner to ensure proper food quality and making self-available to guests, clients, and group contacts to ensure satisfaction
Supervises the operation in the absence of the manager/assistant manager, ensuring all service activities are in place and under control.

Requirements

High school education or equivalent experience
Minimum one year of food service or related work
Previous supervisory or lead experience is preferred
Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
Has a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
Is a good “judge” of people, quickly understands the environment and coaches other to improve long-term outcomes
Has good business acumen, a strong work ethic and people-management and facilitation skills
Has strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
Has the ability to operate computer equipment and other food & beverage computer systems
Is proactive, hands-on and able to operate autonomously
Requires reading, writing and oral proficiency in the English language
Has a positive attitude with a generous and uplifting team approach
Has the ability to anticipate and prioritize the needs of the guest proactively
Is energetic and has a professional approach to his/her craft
Is flexible with his/her schedule with the ability to work all shifts, weekends and holidays
Has the ability to follow detailed instructions regarding room set-up
Must already possess valid work authorization in South Korea.

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