Banquet Manager

Banquet Operation

• Take charge of banquet event operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.

• Attend pre-function meeting with Event Organizers, disseminate information and changes to colleagues and relevant departments.

• Ensure setup is in accordance to guests’ requirement based on Banquet Event Order or Change Log

• Communicate regularly to all team members regarding guest feedbacks, satisfaction and dissatisfaction received

• Ensure that team members with direct guest contact possess good product knowledge

• Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations

• Check and ensure that all operating supplies are well stocked and sufficient to run operation

• Plan the manning allocation/work assignment per Banquet event

• Implement appropriate and effective measures to keep costs and expenses within budget

• Supervise the maintenance of service standards during banquet service operations

• Engage and obtain guests’ feedback during operations to ensure satisfaction

• Handle guests’ complaints and comments tactfully and efficiently

Team Management

• Interview, select and recruit Banquet employees

• Ensure that new hire induction and required trainings are completed within three months of employment

• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards

• Observe, coach, motivate and counsel team, performs staff appraisals/disciplinary actions if required

• Maintain department communication logbook and update notice board.

Other Responsibilities

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features

• Be well versed in hotel fire & life safety/emergency procedures

• Attend all briefings, meetings and trainings as assigned by management

• Report for duty on time wearing clean and complete uniform at all times

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the Management of the Hotel

• 05 working days & 02 day-off per week

• Uniform & Duty meal provided by hotel

• Opportunity to work in a dynamic and professional environment

• Insurances as per law

Knowledge and Experience

• Diploma in Hospitality Management/Food & Beverage preferred

• Additional certification(s) in Food & Beverage will be an advantage

• Minimum 2 years of relevant experience in a similar capacity

• Excellent reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an advantage

• Working knowledge of MS Excel, Word, & PowerPoint

Competencies

• Strong leadership, interpersonal and training skills

• Good communication and customer contact skills

• Service oriented with an eye for details

• Ability to work well in stressful & high-pressure situations

• A team player & builder

• A motivator & self-starter

• Well-presented and professionally groomed at all times