JOB DESCRIPTION

JOB TITLE Conference and Banqueting Supervisor

DEPARTMENT Food and Beverage
SCOPE OF WORK: Under the guidance of the Food & Beverage Manager, assist to lead and manage
the various areas within Conference and Banqueting, maximize guest satisfaction,
Food & Beverage profitability and meet business demands, through the effective
supervision of the Conference & Banqueting operation within the Club.

The Conference and Banqueting Supervisor will review, evaluate, plan and take
action so that the department achieves its targets whilst giving quality of service to
members and guests. All work is carried out in line with the Clubs guidelines,
departmental SOPs and service concepts.

MAIN Functional:
RESPONSIBILITIES
OF JOB Supervise the function of the Conference & Banqueting operation in
respect of staff, facilities and costs in order to achieve maximum
departmental profit
Welcome and greet all Conference & Banqueting Clients on arrival in order
to confirm all requirement and financial details and coordinate accordingly
Maintain an accurate Conference & Banqueting programme and ensure
the smooth running of the daily Conference & Banqueting operation
Ensure that the relevant information is communicated to all relevant
departments
Forward all booking amendments and/or changes to the relevant
department within an appropriate time frame
Analyse, on an on-going basis, the number of guests and revenue
generated, guest satisfaction and guest complaints, and report the findings
to Management, putting forward recommendations to improve the
product of service of the Club
Ensure that all guests receive prompt, courteous and efficient service
Maximize guest satisfaction by communicating customer specifications to
appropriate Club personnel
Review daily business, business forecasts and all bookings sources to
ensure effective service delivery
Seek for new business opportunity actively and report any findings to the
management, promoting the Clubs reputation and position within the
trade at every opportunity
Ensure that each Conference and Banqueting employee is fully aware of
the requirement of their role and briefed accordingly
Create and promote excellent relations with Club members and guests.
Take Conference & Banqueting bookings to include any Restaurant
 enquiries and ensure that all events are coordinated, administered and
booked accordingly and the information is passed to the relevant
department/outlet
Monitor and report any new contracts, respond to any enquiries within an
appropriate time frame as per the Clubs standard and follow up on
existing and future clients
Assist in other areas of Food and Beverage operations during busy periods
and when rostered by the F&B Manager

Operational

Comply fully with all statutory requirements on Health & Safety and all
aspects of the Club's Health & Safety Policy
Inform all Conference & Banqueting Clients within the premises about our
Fire Safety & Evacuation procedures prior to the start of their event
Give immediate attention to guest complaints within the area, taking
necessary remedial actions. Ascertain responsibilities and areas for
improvement of all individuals concerned. Document actions taken and
report to the Food & Beverage Manager
Ensure that all Food & Beverage areas of the Club operate according to
correct principles of Food Service and Hygiene
Carry out daily checks of all Conference & Banqueting facilities in order to
maintain a high level of standards, reporting any damage and/or defects
accordingly and take appropriate actions
Liaise with the Food & Beverage Manager to ensure that all Conference &
Banqueting menu contents meets with guest expectations and to put
recommendation forward as per guest feedback
Maintain to the highest standards of cleanliness throughout the Clubs
various Conference & Banqueting areas in accordance with the current
food and hygiene legislation, the aim being the safety of our members,
guests and employees
Ensure that there is an effective breakage monitoring system and regular
checks are carried out on all equipment at all times.

Staff Management:

Check the performance of the Conference and Banqueting Attendants &

Casuals within the Conference and Banqueting department and give advice
and counseling in the operation of their sections
Through visible supervision, to ensure a high level of motivation and
morale within the Conference and Banqueting department
Health & Safety:

Comply with all Food & Beverages procedures, Club Policies and Health &
Safety regulations
Inform the Management immediately in the event that you are personally
involved in any accident or incident on the Club grounds or if you are
witness to an accident or incident involving a third party, e.g. colleagues,
guests & members or visiting agent
Participate in fire and accident and/or any others safety drills as directed
by the Club safety officer and/or your Head of Department.

Financial:

Assist as directed by the Food & Beverage Manager in monitoring and

regulating all daily takings within the Food & Beverage Department
Report and monitor accordingly all deposits, advanced payment and
electronic payment as directed by the Food & Beverage Manager
Ensure that all financial details are confirmed with the client prior any
events is to take place and that the client is aware of our Terms and
Conditions when quoting any event and/or prior accessing the premises.

OTHER DUTIES

Attend and /or take all necessary action, statutory and otherwise, in the
event of accident, fire, loss, theft, lost property, damage, unfit food or
other irregularities and complete the necessary return and/or report
Attend meetings and training courses as may be necessary from time to
time by the Management
Assist in other departments as and when the business requires
As a term of your employment, you may be required to undertake such
other duties as may be reasonably required by the Management.
JOB TITLE Conference and Banqueting Supervisor
DEPARTMENT Food and Beverage
CORE COMPETENCIES:
CLUSTER COMPETENCY LEVEL See Competency
Dictionary
1 2 3 4 5
Leadership Build and maintain good relationships with team
members
Customer Focus Be helpful and go out of your way to help Club
members
Communication Communicate with team members In a clear and
positive manner
Work Management Quality focus
Adhere to Food and Beverage SOPs and procedures in
line with the Clubs organisational goals
Time Management Manage own time efficiently
Personal Effectiveness Attendance/punctuality
Dependability

COMPETENCY PROFILE
Competency Dictionary

Level 1 = Very basic, little experience or exposure needed

Level 2 = Basic Can display instances where experience has been applied
Level 3 = Has experience & developed specific skills with demonstrable examples
Level 4 = Proficient experience with demonstrable examples
Level 5 = Broad knowledge & many proven years experience

COMPETENCY PROFILE
JOB SPECIFICS:
Requirement Level
Essential Experience of working in hotel operations
Requirements Must display a mature attitude and be a good team member
& Experience
Should have the ability to work under pressure
Must be an effective listener and communicator
Must have a good level of written and spoken English
Computer literacy

Job Holder: Signed: Dated:

Line Manager: Signed: Dated:

Approval Date:
Prepared by: C Hall
Reviewed by: B Pavoncello