Good work to place during season
F&B Supervisor - Banquette (Current Employee) – Wesley Chapel, FL – April 1, 2015
Usually come in 1/2 hour before my schedule time get my banquette event orders, check if banquette rooms are ready, make necessary arrangement to the room, go to the kitchen check on the menus for the event, discuss any changes with the chef, check employees schedules, write a game plan for the day and assigns tasks for the staff. Towards the end of the day do all the billing for the functions and check on futures BEO.
Learn on how to organize different functions at one time(multi- task)
I hardly see upper management.
Co-workers are very responsible, hard workers, lock a little of supervision experience but they give 100% every day they come to work.
Setting up functions in the golf course or been under the sun for a long period of time with a suit on.
I enjoy the most the interaction with the customers and knowing they are satisfy with my service.
able to play Golf for free
no breaks, dificulty with parking