FB JD-Bqt HeadwaiterBqt Headwaiter-bar.doc

JOB DESCRIPTIONDate:1st December 2002Hotel:E&O HotelJob Title:Banquet Headwaiter BarJob Grade:HDepartment:Food & BeveragePage(s):3Report To:Catering Service ManagerI. MAJOR FUNCTIONS:Directly responsible to the management for the performance of the banquet bar and is expected to coordinate all aspects of the bar set-up and beverage service so that all efforts are directed toward guest satisfaction, the achievement/maintenance of division standards and profit maximization.II. RESPONSIBILITY:1. Assume responsibility of the operation in assigned functions to ensure smooth running, profitable operation within the framework of the Hotel.2. Assist in performing all guest contact activities in a cordial efficient & professional manner, at all times maintain a commitment to guest satisfaction.3. Assist in maintaining cooperative and team-like attitude among all associates.4. Closely monitoring and maintaining the sanitation and cleanliness in service areas.5. Assist in conducting timely effective staff briefings to ensure correct information is being passed through to service staff and that superior service standards are being maintained. III. SPECIFIC JOB DUTY:OPERATIONS1. Maintain organization of banquet service areas.2. Review menu/service (BEO) with Banquet manager on a daily basis.3. Communicate any additional set-up requirements with related departments.4. Comply with the “clean as you go” policy and work as a TEAM.5. Report to work on scheduled days at the scheduled time and following all appearance standards.6. Follow all safety policies to ensure a safe work area.7. Maintain constant contact with the service team to ensure effective communication between beverage production and service.8. Inspect the assigned bar areas, making certain that every detail conforms to the BEO.9. Supervise the handling, storage, and security of all bar equipment and utensils. Report defects.10. Make note of all guest comments (both positive and negative) and communicate with the Superiors.11. Supervise clearing and post function clean-up, making sure that bar, storage, and preparation areas are clean, and equipment are cleaned and stored properly.12. Closely monitoring and maintaining the cleanliness & organization of banquet beverage storage areas.13. Assist in conducting beverage service training for servers and casual labors.14. Ensure energy conservation and all service associates follow accident/loss prevention guidelines.15. Honor all reasonable work-related requests made by a Manager or Supervisor, which may be outside your normal job activities.16. Ensure all side duties are done as scheduled.17. Identify and recommend incentive programs, new ideas, and methods of operation.18. Open and close shift in accordance with the designed checklist and inventory lists.19. Responsible for maintaining the par level for all beverage items for banquet operation.20. Develop a good knowledge of beverages, liquors, and wine service.21. Chewing gum, smoking, mobile phone is not allowed while on duty.22. Study and follow the terms and conditions stated in the Employees Handbook.23. Coordinate all beverage requirements with the kitchen and bar, including accurate counts for preparation.24. Assign duties and tasks to captains.25. Directly supervise the work of banquet captains and servers and personally observe the performance of all catering service associates.26. Directly responsible for the grooming standards and appearance of all catering service associates.27. Insure that all schedule catering functions take place on time and according to plan.28. Make personal contact with guests an assist them with any requests.29. Supervise proper tabulation of all banquet checks and be responsible for insuring that all checks are presented to guest for signature.30. Prepare or review a critique made of every catering function. All problem areas should be noted and either corrected or a proposed solution should be forwarded to the Banquet Manager.31. Keep copies of all BEOs, along with related requisition forms.32. Bring to the attention of the Manager all materials and equipment that require re-ordering or need to be replaced.33. Recommend new products and/or methods of operation.HUMAN RESOURCES1. Participate in hiring and initial training of all catering service associates.2. Conduct any ongoing training of captains and service associates.3. Prepare efficient work schedules for all service associates in terms of coverage and adherence to budget guidelines.4. Responsible for the maintenance of discipline and a high level of morale among catering service associates.ADMINISTRATIVE1. Insure that all guest complaints/requests are handled to the guest satisfaction.2. Responsible for reporting all guest and associate accidents immediately to the Catering Service Manager so that accident reports may be prepared/further assistance may be obtained.3. Responsible for maintaining ongoing energy conservation and loss prevention programs among service associates.4. Perform any reasonable request made of management which is not life threatening or against the law.III. PROFILE OF QUALIFICATIONS:1. Minimum of two years of food and beverage service experience.2. Demonstrated good beverage and wine knowledge.3. Demonstrated leadership qualities.4. Demonstrated strong hospitality and communication skills.5. Demonstrated strong work ethic.6. Guest-focused outgoing personality with a good smile.NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be ne