Banqueting Supervisor
Accor
Localização do trabalho
Windhoek
Status de emprego
Tempo total
Detalhes sobre a oferta de trabalho
Company Description
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
Banqueting Supervisor
The position of Banqueting Supervisor is dedicated to exceeding expectations of both internal and external guests to ensure the highest level of service is consistently provided. Teamwork is the key to success in providing a warm and personal experience. The Supervisor’s role will be to ensure excellent guest service is rendered with the support of the Servers, Assistant Servers and the Barmen. The Supervisor will ensure all hotel policies and procedures and standards of service are adhered to by the team. The Supervisor will also offer support to all colleagues, a team of professionals with a passion for food and beverage with regards to work and personal development.
Responsibilities
• To report for duty punctually, in full uniform according to appearance and grooming standards
• To promote and maintain a positive working relationship at all times with all the Colleagues of Safari Hotels
• Being leaders he/ she needs to lead by example, therefore needs to demonstrate a complete understanding of all policies, procedures and standards stated in Safari Hotels
• To follow all departmental policies, procedures and set service standards as outlined
• To consistently offer professional, friendly and warm hospitality to all guests
• To foster and practice teamwork and cooperation with all other positions existing in the outlet
• To attend all required training sessions and be aware of any changes to hotel and departmental policies and procedures, service standards as well as business trends and requirements
• To take ownership and uphold the values stated in the Charter of Ethics and CSR
• To act according to the general Food and Beverage Basics
• To use empowerment to turn challenges into opportunities
• To demonstrate a complete knowledge and understanding of the sequence of service, food and beverage service standards, and all other service standards as outlined in the Job Task List
• To have full and complete knowledge of the food menu, dessert menu, coffee and tea menu as well as all other beverage menus and the wine list
• To be able to answer any guest question about food items, beverages and wines in an informative and helpful way
• To be aware of all cashiering procedures and the handling of all payment methods.
• To understand and follow all point of sale procedures and policies as stated in SOPs
• To lead and guide the Servers and Food Runners, ensuring efficient and effective teamwork
• To communicate all service requirements to the respective team members in an efficient and effective way.
• To be an effective speaker and pass necessary information in briefings
• To ensure that all work areas and stations are kept clean and tidy at all times
• To perform all opening, side and closing duties as well as all daily and weekly duties to the set standards.
• To attend pre-shift, weekly and monthly meetings to be well-informed about all events, promotions and other news.
• To understand how to operate all the equipment used in the outlet and to protect all assets in the outlet and in the hotel
• To assist all guests (internal and external) with any enquiries or requests in a pleasant, helpful manner
• To actively participate in and follow all health and safety policies and procedures set out for the hotel
• Carrying out any miscellaneous duties and responsibilities as requested by your Manager pertaining to total quality service delivered
• Checks and sets-up bar and equipment, places bottles in the proper place, prepares adequate mise-en-place to be used during the shift.
• To demonstrate a complete understanding of Procedures and Service Standards as outlined in brand standards
• To maintain a clean and safe work and dining environment.
• To be aware of safety in the bar, to have complete understanding of adhere to the company’s policy regarding fire, hygiene and safety.
• Maintain an accurate reasonable inventory, completing nightly and monthly inventory counts.
• To order, stock, and control all necessary par stock levels.
• Ensures that licensing hours and laws are strictly followed.
• Monitoring Freezers and Refrigerators, should any problems occur it must be reported to the technical services.
• To ensure that costs are kept to a minimum by controlling wastage and breakage.
• Other duties as assigned.
Qualifications
• Strong interpersonal and problem solving abilities necessary.
• Must be a highly organized person with strong planning skills.
• Analytical skills, strength as a developer and a leader of others are essential.
• Working knowledge of Point of Sales system and Sales and Catering systems an asset
Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent
