Guest Service Agent (Banquet)

JOB SUMMARY

Directly responsible to the Banquet Manager for the performance of all hourly banquet food and beverage servers and is the personal representative of all Singapore Marriott Tang Plaza 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 Manager to carry out and conduct training for service 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 Engagement Survey departmental result by being proactive in all aspects of departmental and interdepartmental issues. To report punctually for work.

DUTIES AND RESPONSIBILITIES

1. Attends daily BEO meeting and discusses plan of actions for same and next day with Director of Banquet Operations.
2. Ensure that the department complies with Catering Standard Operation Procedure.
3. Review menu or service (BEO) with Catering Managers and Banquet Chef on a daily basis.
4. Communicates any additional set-up requirements with staff.
5. Coordinates all food requirements with the Kitchen, including accurate counts for preparation and plating.
6. Coordinates all liquor requirements with the Beverage Controller and Banquet Bar Captain.
7. Assigns work / functions to Service Staff and Captains.
8. Maintains up-to-date details on banquet functions and communicate changes to Service staff.
9. Coordinates with Event Organizers to ensure smooth operations
10. Responsible for any ongoing training of captains and waiters which is necessary to maintain our standards of service and profit margins.
11. 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.
12. Communicates with Catering Managers and Coordinators in obtaining menu guarantees and guests’ comments.
13. Directly supervises the work of banquet captains and personally observe the performance of service personnel.
14. Supervises Service personnel to follow Energy Conservation and Accident / Security guidelines for all associates departmental and interdepartmental.
15. Responsible for setting all types of equipment including Buffet Tables and decoration by always improving Department standards.
16. Prepare and close function checks including guest signed banquet check and Beverage Requisition Form for the particular function.
17. Responsible for excellent service standards and maintaining Event Satisfaction Survey to meet the hotel’s goal
18. Follows Banquet micros checks procedures
19. Gets accurate head count after guests seating and communicate to involve departments.
20. Notifies Banquet Manager of any shortages in regards of equipment or personnel.
21. Checks all function rooms are completely set-up for next functions or as assigned by another captain or Banquet Manager before sign off for the day
22. In absence of Banquet Manager, perform his duties.
23. Responsible for checking and maintaining the casual staff grooming standards
24. Cash/Bank Handling

• Process all payment methods in accordance with Accounting procedures and policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.
• To ensure and follow established procedures and compliance as per LSOP guidelines

25.Other duties as assigned by Director of Banquet Operations or Banquet Manager.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Able to cope in a face paced environment
• Good team player and team builder

We regret that only shortlisted applicants will be notified.