F & B Trainee Captain

1)Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and make
sure sufficient supplies and equipment are available for the function.
2)Oversee all aspects of assigned banquet function activities, ensuring that food counters are
properly set and ready for execution at the appointed time.
3)Ability to respond quickly and accurately to guest requests.
4)Display good customer relation skills and take initiative to greet guests in a friendly
manner.
5)Plan the event course and orchestrates its completion in a timely, quiet and courteous
manner.
6)Observe guests to fulfill any additional requests, to perceive when next course should
begin, or when meal is completed.
7)Adhering to all banquet standard process and also hotel standard policies and procedures.
8)Discuss any last minute changes with the banquet team.
Ensure all guest requirements are set and ready 30 minutes before event start time.
9)Coordinates function details with banquet, conference planning, and kitchen staff.
10)Communicates frequently with function hosts in order to ensure that their needs are being met.
11)Ensure high grooming and hygiene standards are met by all banquet staff.
12)Monitors the profitability of functions to ensure quality and portion control while
minimising waste and broken or lost supplies.
13)Assists the Banquet Manager to establish maintenance, repair, and cleaning schedules for
all banquet equipment and facilities.
14)Guide, direct, and motivate banquet staff, Provide guidance and direction to subordinates,
including setting performance standards and monitoring performance.
15)Ability to take and pass all training provided and required by the banquet department to
complete daily operational duties.