Banquet Supervisor

Overview

Mercure Jakarta Gatot Subroto

Novelty among the top-notch properties of south Jakarta. Conveniently located in the golden triangle area of business, Gatot Subroto. Accessible via Jl. Gatot Subroto and Jl. Kapten Tendean, with direct access to Jakarta inner ring road highway, 10 minutes to Whoosh Halim Station, close to diplomatic establishments and only 35 minutes drive from Soekarno Hatta International Airport. Providing 403 modern and superbly designed rooms, overlooking the glamorous urban scenery, ensuring comfort and serenity.

Beyond its prime location, city views, and modern facilities, the hotel is committed to sustainability through its partnership with Green Key. It supports eco-friendly practices in water, energy, waste, cleaning, and sustainability education.

The Banquet Supervisor is responsible for supervising and coordinating banquet operations to ensure events, meetings, weddings, conferences, and other functions are delivered efficiently and according to the hotel's service and quality standards. The position leads the banquet service team and ensures excellent guest satisfaction throughout each event.

Key Responsibilities

• Supervise and coordinate the daily operations of the Banquet Department.
• Ensure all banquet functions are set up and operated according to the approved Banquet Event Order (BEO) and hotel standards.
• Review event requirements, function sheets, menus, guest numbers, timing, room setup, and special requests before each event.
• Conduct pre-event briefings and communicate event details, responsibilities, and service standards to the banquet team.
• Supervise the setup of tables, chairs, linens, tableware, buffet stations, staging, and other event requirements.
• Ensure all function rooms and event areas are clean, organized, and properly prepared before guest arrival.
• Coordinate closely with the Kitchen regarding menu timing, food presentation, special dietary requirements, and service sequence.
• Coordinate with the Event, Sales, F&B, Stewarding, Engineering, and other departments to ensure smooth event execution.
• Monitor food and beverage service throughout the event and ensure timely and professional service.
• Supervise banquet servers and ensure proper service techniques, grooming, and professional conduct.
• Monitor guest satisfaction and respond promptly to guest requests, concerns, and complaints.
• Ensure special requests, VIP arrangements, dietary requirements, and event-specific instructions are properly communicated and executed.
• Monitor buffet presentation, replenishment, clearing, and overall food and beverage service standards.
• Ensure proper handling and care of banquet equipment, glassware, chinaware, cutlery, linen, furniture, and other assets.
• Ensure all equipment and service items are returned, stored, and accounted for after each event.
• Monitor wastage and ensure proper portion control and efficient use of food, beverage, and operational supplies.
• Assist with inventory checks and report shortages, damages, or losses to the Banquet Manager.
• Ensure compliance with hotel policies, SOPs, HACCP, food safety, hygiene, health and safety, and fire safety procedures.
• Train, coach, and guide banquet team members to improve service skills and operational efficiency.
• Monitor employee attendance, grooming, punctuality, performance, and productivity.
• Assist in preparing staff assignments and manpower requirements according to event schedules and business levels.
• Conduct post-event checks and ensure function rooms are properly cleared, cleaned, and restored.
• Prepare or assist with operational reports and communicate any issues or incidents to the Banquet Manager.
• Support other F&B operations when required.
• Perform other duties assigned by the Banquet Manager, F&B Manager, or management.
• Diploma or Bachelor's degree in Hospitality Management, Hotel Management, or a related field is preferred.
• Minimum 2 years of experience in banquet or F&B operations, preferably in a hotel or resort.
• Previous supervisory experience is an advantage.
• Good knowledge of banquet service standards, event setup, food and beverage service, and function operations.
• Strong leadership and team supervision skills.
• Excellent communication and interpersonal skills.
• Good command of English; additional languages are an advantage.
• Able to work under pressure and manage multiple events or tasks simultaneously.
• Professional appearance and strong guest-service orientation.
• Flexible to work shifts, weekends, public holidays, and extended hours based on event requirements.

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all peo