Team Leader

Benefits

Additional Information

Responsible for assigned event operations, including but not limited to banquets conference, caterings, food and beverage services. Responsible ensuring sufficient operating guest supplies, beverage supplies and operating equipment for event assigned. Compile information, complete and submit reports to authorized management or Accounting as required, accurate and timely submission reports such as Weekly/Monthly Stock Inventory, Staff Attendance and others. Working closely with the Event Planning Manager / Coordinator, Chef and other departments, he / she is responsible for the execution and delivery of assigned events, maximizing revenue, utilization of meeting space and working to achieve or exceed the defined budgeted revenues for the department. Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. Responsible for the proper usage and good working order of all equipment, fixtures in the Banquet and Catering Section in the shift assigned. Responsible for consistently implementing the service standards and operating procedures in the department. Responsible for ensuring sufficiency of manpower for a function assigned. Performs other duties and responsibilities assigned by the immediate superior which leads to guest satisfaction and profit for the organization. Maintains high standards of personal appearance and grooming, which include compliance with the dress code. Promote policies, procedures and processes to increase revenue and effectively manage expenses and monitor financial issues of the department with profit/loss responsibilities to help deliver Business Unit's KPI and meet the revenue and expenditure budget. Leading Operations and Department Teams Serves as primary contact point to client for assigned of actual event and function days, attending pre-and post-event meetings. Responsible to meet with group event hosts prior to functions, make introductions, and ensure that all arrangements are agreeable. Read and analyze Event Order in order to gather guest information, determine proper set up, specific guest needs, buffets, action stations, etc. Communicating client requirements in a timely and accurate manner to all internal departments as required, ensuring delivery of superior guest service. Assigns specific side duty tasks to each staff member at the end of the day for the following day and sees to it that the staff knows and accomplishes their duties. Checks at the start and at the end of the shift that all service staff and complete their opening and closing tasks. Conducts pre-event briefing and after event de-briefing in the absence of the Venue Manager. Takes the daily inventory of food supplies and guest supplies to ensure availability. Prepares and submits breakage and loss report for operating equipment, end of function, daily. Attends daily/weekly department's meeting and other meetings required of the position. Conducts monthly inventory of operating equipment in coordination with the Chief Steward. Makes endorsement in the logbook at the end of the shift all guest comments, complains, accidents, unusual events or any matter that will affect the following shift. Records the actual sales and cover count at the end of the shift for event assigned. Communicates to the immediate superior and subordinates in a timely manner, any important information, related to operation. To participate in the HACCP procedure according to KCC's Food Safety Management System and maintain the correct use of the KRA including cleaning rotation, closing down procedures and preventative maintenance plan and ensure quality control measures and hygiene systems are achieved at all times. Managing the Guest Experience Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results. Reviews guest feedback with supervisors' team and ensure appropriate corrective action is taken and handles guest problems and complaints. Stays visible and interfaces with clients on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Creates an atmosphere in all Function Rooms and Food and Beverage areas that meets or exceeds guest expectations. Managing and Conducting Human Resources Activities Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results. Ensures employees are treated fairly and equitably. Ensures that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings). Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees. Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operat

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