Banquet Manager

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high-quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties.

JOB SPECIFIC TASKS

• Manages departmental inventories and assets including par levels and maintenance of equipment.

• Orders supplies for the department (e.g., chinaware, glass, silver, buffet presentations, props, and other service equipment needs).

• Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.

• Conducts monthly department meetings with the Banquet supervisors and associates.

• Upon receiving weekly BEOs to ensure that all details are read through and queries/questions raised with the banqueting office.

• To compile staff rotas in advance and submit to all banqueting associates.

• To ensure that all casual staff are booked for each function in accordance with laid down staffing levels.

• To submit timesheets to Paymaster each week with any overtime requirements being authorised by the Director of F&B prior to the payment.

• To ensure that a concise brief is given to all staff prior to each function.

• To ensure that Banqueting Associates are supplied with table plans prior to each event.

• To ensure the Banqueting Associates are supervised in the setup of the function room to the specifications as laid down by the room plans.

• To ensure that the discipline is maintained in the department and to ensure good timekeeping.

• To liaise with guests on the day of their function with regards to any amendments or extra requirements.

• Interacts with guests to obtain feedback on product quality and service levels.

• To liaise closely with the Head Chef with regard to table services and catering numbers.

• To continually check all Banqueting areas to ensure cleanliness, hygiene and safety, and ensure that all Banqueting areas comply with the Health and Safety regulations.

• To assist Banqueting Managers and assistants in room layout and capacities.

• To ensure that an adequate linen par level is available at all times.

• Communicates and executes departmental and hotel emergency procedures and ensures staff are trained in safety procedures.

• Get competitive salary & service charge
• Support for transportation fare to start work and at the end of the contract
• Support for the traveling allowance for home visit: once 1 year
• Have 14 annual leave days for a working year
• Work 5 days per week - 2 days off per week
• To be entitled to the prescribed insurance, including health insurance, social insurance, and unemployment insurance
• Get 24/24 accident insurance during the term of the hotel contract
• Join an annual picnic
• Receive training and training for career development

• High school diploma; 2 years of experience in the event management, food and beverage, or related professional area.

Skills and Knowledge

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

• Writing - Communicating effectively in writing as appropriate for the needs of the audience

• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.

• Mathematics - Using mathematics to solve problems.

• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.