Food & Beverage Supervisor- Banquets and Events

at  ShangriLa Sydney

Shangri-La Sydney, is the city’s leading luxury hotel. Located in the historic Rocks district between the Sydney Opera and Harbour Bridge, our hotel offers 564 spacious and inspired luxury guests rooms and suites, 4 food & beverage outlets and 18 functions rooms.
Shangri-La Sydney is looking a Supervisor to join the Banquets Service teams of Shangri-La Sydney.

To assist the Assistant Director of Food and Beverage /Banquet Services Manager to manage and supervise the Banquet Service operation, operating the Banquet Department at maximum profitability by maintaining the highest standards in service. Co-ordinates, supervises and participates in the activities of all colleagues involved in the set-up and service of functions.

• Responsible for the day to day Banquet operation including the Banquet Bar, as well as liaising with the other Department Heads when necessary.
• Open all the function rooms, Check the room is set according to BEO, Check av as per BEO. Make sure all other rooms open and in good condition for site inspection.
• Check tables chairs are clean, and carpet is vacuum.
• Check all light bulb and any required maintenance work and report to shifty if its urgent
• Check room temperatures, Signage. Aircon should be turned on 1 hour before the access time.
• Read BEO carefully and check other requirements are in the BEO.
• Check the storeroom and fire exit are not obstructed by any items.
• Check the temperature of fridge and fill out the form (Ballroom BOH Fridge, Ballroom Bar and Level 3 Bar)
• Ensures that all colleagues adheres to policies and procedures as stated in the Banquet Service Policies and Procedures Manual.
• Ensures that all the necessary arrangement’s and preparation have been made prior to each function.
• Ensure all function rooms are open in time at start of the shift and available in good condition for site inspection. Follow opening check list if required
• Liaises with the Banquet Sales Service colleagues and all other Hotel Departments regarding the requirements of each function.
• Is aware of the function’s billing instructions and presents the bill to the host when appropriate.
• Assigns Banquet Service Colleagues with specific duties where necessary
• Maintains linen, crockery, silverware and other Banquet equipment par levels