Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties
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The main responsibility of the Supervisor is to be involved in day-to-day operations, ensuring that all standard procedures, rules and regulations, the quality of service and the sequence of service are highly implemented and emphasized by the colleagues. He/She facilitates all guest needs and expectations in by providing exceptional service.
Key Responsibilities
Maintaining banquets' cleanliness as well as ensuring all maintenance needs are looked after.
Schedules Guest Reservations and arranges for private functions or special parties.
Conduct shift briefing
Ensure that Banquets maintains high-quality service standards
Performs daily checks on staffing level, quality control, and maintenance.
Ensure that the unique services of Banquets are well maintained e.g., by doing table checks
Updating the Communication Board
Follows Occupational Health & Safety regulations
Reports suspicious people, parcels, and behaviors to Security
Control stocks for daily use in the restaurant to ensure the service requirements of the Cascades/Bridges are met
Control breakage, waste and spoilage.
Supervises, coordinates and gives directions to the entire Team of Colleagues in very efficient and correct manner.
Promote good relationship to the guests and Colleagues.
Qualifications
Degree in Hospitality Management, Food & Beverage Service, or a related field or a related field.
Minimum of 2-3 years’ experience in a similar role within a luxury hotel or high-end hospitality environment with at least 1 year in a supervisory or team-leading role
He/She should have strong knowledge of banquet service standards, sequence of service, event setups, and function coordination
Good leadership and people-management skills are essential, with the ability to train, motivate, and discipline colleagues in a fair and professional manner.
Excellent communication, planning and organizational skills.
Demonstrate service attributes in accordance with industry expectations and hotel standards.
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