Team Leader is responsible for supervising and assisting the manager to monitor effectiveness of workflow, set up & sequence of Service during service periods.
Ensure that required standards are achieved in the Banquet Operation by consistent supervision & guidance to all banquet operation associates.
Ensure that sufficient operating equipment/supplies for the operation of the Banquet.
To lead and supervise a shift which includes inspecting table and work area layouts, function rooms set up, ensuring service quality and hygiene matters.
To assist in forecasting staff requirements and in scheduling day off, vacation and overtime requirement.
Ensure that beverage stocks are constantly maintained according to product and business demand.
Establish annual leave planner and submitted to the food & beverage manager for approval.
Supervise schedule shift and ensuring guest satisfaction.
Assistant in monitoring breakage of chinaware and glassware and the implementation of strategies to reduce where possible.
Setup for events as per established set standards.
Liaise with Engineering on defect item / area to ensure it is in excellent condition.
Attend pre-function meeting with event organizer and disseminate information to the staff and relevant departments.
All setup are done according to specification and department set standard; example coffee station.
After each function, oversee the dismantling of the room setup, and ensure the area is in a condition fit for the next function.
Orientation and training for new casual labor with grooming standard.
Ensuring the correct food tag, tent card and signage for each function.
Must be flexible in working hours & days, including the ability & willingness to work on weekends, public holidays and evenings as and when operational needs arise, especially during important events and peak occupancy periods.
Ability to work under pressure and with people.
Able to carry service equipment such as plate, glassware, table and chair.