Summary
Date Posted: Friday, April 08, 2022 , Base Salary: Not Disclosed

JOB DETAILS:
Banquet Manager
Main Responsibilities
• Ensure that all rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Ensure that the sales are driven to the Banqueting department’s full potential and that budget is adhered to.
• Ensure that a High quality of product and service is never compromised in the Banquet operations.
• Ensure that the Banqueting department is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Ensure that innovation and new ideas are fostered, implemented and communicated to the Head of Department.
• Ensure that the growth of internal talent within the Banqueting department is successfully implemented.
• Responsible for driving Talent Development for his/her staff.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Provide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Execute and demand the team to execute the highest level of service and set-up standards at all times.
• Be knowledgeable of all services and products offered by the hotel.
• Set an example in terms of thorough service and product knowledge of the Banqueting offering.
• Assist in preparation of the Banqueting budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Identify errors and correct them as required during set-up, service and breakdown of operations.
• Produce reports and analysis of the outlet and present report in the monthly performance meeting.
• Lead the Banqueting department efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Establish rapport with guests and meeting organizers to ensure satisfaction and personalized service.
• Work in close term with Stewarding and Housekeeping to ensure that all areas are regularly maintained and organised.
• To work closely with the Sales & Catering department and establish a good rapport to ensure successful flow of communication.
• Participate planning sessions of the Banquets together with the Sales & Marketing Department.
• Plan the banquets’ schedule and checklist with Executive Chef / Banqueting Chef.
• Hold event briefings for the Service and Culinary Teams.
• Actively participate in Banqueting menu design in cooperation with the Culinary Team, Bar Manager and Chef Sommelier / Sommelier.
• Organise tastings of new Banqueting menus.
• Foster and implement creative ideas for Banqueting offering.
• Implement a flexible work schedule based on business patterns.
• Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources Department.
• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
• Attend daily or weekly meetings with the Culinary Team and fostering team work to constantly develop the Banqueting department for more success.
• Attend all required trainings as described by the Food & Beverage Department.
• Report incidents requiring disciplinary actions immediately to the Head of Department.
• Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
• Support all activities and cooperation with the suppliers.
• Monitor and constantly improve quality and guest satisfaction trough personal correspondence with the clients, such as event organisers.
• Organise all required outlet specific trainings as described by the department.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Qualifications
• BA/BSc/ Diploma in Hospitality Management or related field, preferably from a hospitality College or MBA.
• Minimum 5 years in F&B management role, preferably including experience in a successful food & beverage banquets operation.
• English – excellent oral and written skills. Additional Language will be beneficial.
• Proficiency in Excel, Word and Power point.
• Strong knowledge of beverages (cocktails, liquors, wine, etc…) Outside Catering and Banqueting Operations.
• Excellent written and verbal communication skills.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Passionate for Food & Beverage.
• Leader, Team player and Sense of Responsibility.
• Analytical thinker.
• Flexible and reliable.

Work Hours: 8

Experience in Months: 60

Level of Education: Bachelor Degree

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