Banquet Team Leader

The Banquet Team Leader is concerned with the efficient and professional service of food and beverages within the Banquet, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role assists in supervision of staff while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of the hotel and Hilton International. As the Banquet Team Leader, you will be responsible for performing the following tasks to the highest standards. Confidently know the food and beverage menu contents and explain them in detail to guests. Understand dietary requirements and offer appropriate suggestions. Complete TBS checklists on product knowledge. Make suggestions on the menu that might suit guests of different nationalities. Know menu items of all other outlets to recommend guests to other outlets. Confidently know opening hours of all restaurants and hotel outlets. Recommend other restaurants and city attractions to hotel guests. Actively check staffs’ product knowledge on each shift. Check reservations for the day, ensuring that the restaurant and staff have tables ready and that large bookings have been confirmed by phone. Ensure that all staff are briefed for the details of the shift ahead. Complete the TBS checklist on preparing the restaurant for service. Greet guests with smiles and offer assistance with coats, bags, etc., Escort guests to a table and ask if they would prefer a smoking or non-smoking table. Ensure that all service procedures are carried out to the standards required. Replenish drinks, not letting cups or glasses become empty. Take personal responsibility for the service experience of all guests in the restaurant by visiting and introducing yourself to them and actively checking on their satisfaction. Knowledgeable of departmental standards, explaining these standards to the team. Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Manager. Be proactive towards guests, assisting them with any reasonable requests, and training all staff to see these things before guests ask. Positively end the guest experience by checking satisfaction. Present all guests’ checks promptly on request with a feedback form and brochure. Encourage all guests to fill out feedback forms when they leave, assisting guests with their coats and bags. Assist the restaurant managers with training all staff for ‘induction training’ and ‘on the job training’. Provide leadership and direction for all staff while on duty by offering professional skills and leading by example. Be aware of the restaurant’s and overall F&B targets for food, beverage, payroll and general expense costs. Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. Ensure that the shift is reviewed, handovers and briefings are carried out. Be aware of potential highs and lows in the business. Identify and communicate potential sales leads to your Manager. Understand relevant OH&S legislations and the implications on the operation of the department. Ensure that safe and healthy working practices are observed throughout service. Report any accidents / incidents to the Supervisor / Manager. Ensure that the Food & Beverage mission is established and instilled in you and all team members. Carry out any other reasonable duties and responsibilities as assigned. A Banquet Team Leader serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. 2-4 years in a managerial position in a 4 / 5-star category hotel. Good English skills, both written and verbal to meet business needs. Familiar with computer systems. Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Strong leadership, people management and training skills. Guest oriented and able to confidently build and exceed service standards. Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. Strong interpersonal skills and attention to details. Key strengths (under the 9 competencies) in people management communication and planning. Able to work under pressure and deal with stressful situations during busy periods. Outgoing personality and willing to work for long hours.