F&B BANQUET EXECUTIVE (SINGAPORE)
Roles & Responsibilities
Purpose of Job
To assist and manage the banquet and serving team within the hotel and ensure that the highest standard of service and food is provided at all time.
Key Responsibilities Areas
· To assist with the complete set up and breakdown of the banquet area.
· To build and maintain good client relationship and rapport.
· To actively brainstorming or creative ideas in banquet set up and services to clients.
· To follow-up on enquiries and complaints promptly when referred to.
· Experience in supervising Banquet Venue Staff
· To deliver professional and quality F&B services to clients.
· Excellent Interpersonal and communication skills.
· To manage all Banquet assets and inventory.
· To carry out any other duties and responsibilities that may be assigned from time to time by the Management.
Job Requirements
· Minimum GCE ‘O’ level, Higher NITEC in Hospitality Operations preferred.
· At least 1 year of working experience in Food & Beverage or Hospitality sector.
· Proficiency in computer skills (Microsoft Excel, Microsoft Word)
· Shift works including weekends and public holidays.
