Full time Offered Salary : Rs16,000.00 - Rs16,000.00 / Monthly

Banquet Trainee Captain

  • Chennai, Tamil Nadu, India, 5, 1st St, near KP Oil Mill, Varadharajapuram, Pallikaranai, Chennai, Tamil Nadu 600100 View on Map
  • Uncle Sams Kitchen posted 2 weeks ago
  • Views 24
  • Posted Date : 21-Nov-2023
  • Last Date : 20-Jan-2024
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Job Description

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

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