The Banquet Supervisor shall assist the Banquet Manager /Assistant Banquet Manager in developing a successful independent profit center for the department. The overall role of the Supervisor is to supervise Waiters / Waitresses within the Banquet outlets to maximize guest satisfaction and food & beverage profitability as per the set standards. • Maintain a comprehensive knowledge of hotel facilities and local information to provide guests with accurate, helpful assistance at all times. • Execute all tasks efficiently and punctually, ensuring all actions align with established company policies to meet departmental objectives. • Handle all food, beverage, and operating equipment with extreme care to minimize wastage and reduce breakages. • Strictly adhere to all hotel's standard regulations and the hotel’s specific policies regarding fire, life, and safety. • Lead the Banquet Waiter/Waitress team, ensuring all workstations are fully stocked, organized, and meet luxury presentation standards. • Monitor the service sequence in real-time, providing immediate coaching to staff to ensure "Beautiful Performance" and the achievement of revenue goals. • Utilize approved suggestive selling techniques to promote high-margin products and enhance guest experiences. • Apply advanced supervisory and communication skills to maximize team productivity and boost employee morale. • Maintain an expert-level understanding of all banquet food and beverage offerings to recommend pairings and upsell alternatives confidently. • Enforce strict cash handling procedures and ensure every order is accurately processed through the MICROS POS system before service. • Promptly report and manage "Lost and Found" items in accordance with the hotel’s standard operating procedures. • Proactively identify, report, and rectify any potential or real safety hazards within the banquet areas immediately. • Demonstrate adaptability regarding shift changes and assignments as necessitated by fluctuating business demands and event schedules. • Maintain impeccable grooming standards, reporting for duty punctually in the correct uniform and name tag. • Perform additional duties as assigned by management to support the evolving needs of the banquet department. • Minimum 3 years’ experience in a F&B Supervisory position in a 5 star Hotel. • Diploma/Certificate in Food and Beverage/Sales • Excellent oral and written skills in English. Additional language will be an added advantage. • Up Selling skills/techniques.