Explore our very big world
We welcome you to join our global and diverse family. Your positive energy and people-pleasing mindset are an important part of why our guests continue to choose us for their event needs. Every day presents a new opportunity to interact with people from all over the world, giving you new inspiration and perspective.
Rewards for work, benefits for your lifestyle
You’ll be supported in and out of the workplace through:
- Discounts on hotel rooms, food and beverage
- Learning and development opportunities
- Recognition programs
- Wellbeing programs
- Encouraging management
- Team-spirited colleagues
Job Summary
Directly responsible to the Banquet Operations Manager for the performance of all hourly banquet food and beverage servers and is the personal representative of all Singapore Marriott Hotel to banquet guests. As such, is expected to coordinate all aspects of room or facilities set-up and food and beverage service so that all efforts are directed towards guest satisfaction, the achievement / maintenance of Division Catering Standards and profit maximization.
Also responsible for adhering to all guest contact activities in a cordial, efficient and professional manner at all times. To ensure a safe working environment and where necessary make repair orders with follow-up. To maintain a positive attitude towards the Hotel and the job being performed. To also maintain a cooperative, team-like attitude in working with supervisors and fellow employees to help achieve our common goals of maximizing guest satisfaction and profit margins.
To also cooperate with Banquet Operations Manager to carry out and conduct training for all levels of staff and at all times to represent the Hotel in accordance to company standards of dressing, grooming and hygiene. To contribute to a positive Associate Opinion Survey departmental result by being proactive in all aspects of departmental and interdepartmental issues. To also use the Total Quality Management process as a way of improving standards and service for guests and to report punctually for work.
Duties and Responsibilities
- Attends daily BEO meeting and discusses plan of actions for same and next day with Banquet Operations Manager.
- Ensure that the department complies with Catering Standard Operation Procedure.
- Review menu or service (BEO) with Catering Managers and Banquet Chef on a daily basis.
- Communicates any additional set-up requirements with staff.
- Coordinates all food requirements with the Kitchen, including accurate counts for preparation and plating.
- Coordinates all liquor requirements with the Beverage Controller and Banquet Bar Captain.
- Assigns work / functions to Captains and Supervisors.
- Maintains up-to-date details on banquet functions and communicate changes to Captains.
- Responsible for hiring and initial training of all catering service employees.
- Responsible for any ongoing training of captains and waiters which is necessary to maintain our standards of service and profit margins.
- Responsible for labour costs of all service employees, therefore supervises the scheduling of permanent and part-time employees and review schedules in terms of coverage and adherence to budget guidelines.
- Responsible for maintaining budgeted banquet beverage costs.
- Communicates with Catering Managers and Coordinators in obtaining menu guarantees and guests’ comments.
- Directly supervises the work of banquet captains and personally observe the performance of service personnel.
- Supervises Service personnel to follow Energy Conservation and Accident / Security guidelines for all associates departmental and interdepartmental.
- Responsible for setting all types of equipment including Buffet Tables and decoration by always improving Department standards.
- Prepare and close function checks including guest signed banquet check and Beverage Requisition Form for the particular function.
- Note all comments (both positive and negative) in “Captain’s Report” for each function supervised.
- Prepare daily summary in TOPCAT and close shift according to proper procedure.
- Gets accurate head count after guests seating and communicate to involve departments.
- Notifies Banquet Operations Manager of any shortages in regards of equipment or personnel.
- Leaves work after last guest has left and rooms are completely set-up for next functions or as assigned by another captain or Banquet Operations Manager.
- In absence of Banquet Operations Manager, perform his duties.
- Other duties as assigned by Director of Catering or Banquet Operations Manager.
What we’re looking for
- Great conversational skills and teamwork-oriented
- Positive outlook and outgoing personality
- Previous banquet serving experience is a big plus
We regret that only shortlisted applicants will be notified.
