SCOPE
To produce an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager / Catering Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
OVERALL OBJECTIVES:
The job of Banquet Manager is executed satisfactorily when:
* Strictly adhering to all hotel rules, including fire, safety, and hygiene regulations (HACCP).
* Driving sales to achieve the full potential of the banqueting department and adhering to the budget.
* Ensuring high-quality products and services are consistently provided.
* Developing the banqueting department to generate new business opportunities.
* Fostering innovation and implementing new ideas in banquet services.
* Successfully implementing talent growth and development within the department.
Talent Development Responsibilities:
* Support and implement new Talent Development initiatives.
* Identify internal and external talents that align with Kempinski’s values.
* Support career development through training and multi-tasking assignments.
* Provide continuous feedback and conduct annual performance appraisals for department staff.
MAIN RESPONSIBILITIES:
* Ensure punctuality and adherence to hotel grooming standards.
* Maintain a clean and organized work environment.
* Lead the team to deliver the highest levels of service and setup standards.
* Collaborate with various departments (Sales & Catering, Housekeeping, Stewarding) to ensure smooth operations and high standards.
* Assist in budget preparation and conduct monthly inventory checks.
* Upsell banquet offerings and manage cost control.
* Develop banquet schedules and coordinate with the culinary team on event planning and execution.
* Lead menu design and tastings in collaboration with the culinary team.
* Monitor guest satisfaction and handle complaints efficiently.
* Manage staffing, including recruitment, training, and scheduling.
* Ensure compliance with hotel policies and procedures, including opening and closing procedures.
Additional Responsibilities:
* Attend all staff meetings and required training sessions.
* Monitor and report on department performance and implement improvements as needed.
* Manage payroll effectively and optimize the use of part-time employees.
* Support supplier relations and manage operating supplies and equipment.
* Undertake additional tasks and responsibilities as required by the Head of Department.
QUALIFICATIONS:
* Warm, pleasant, friendly, and confident demeanor with strong interpersonal skills.
* Proficient in English.
* Minimum of 3 years' experience in a similar capacity.
* Diploma in Hospitality or F&B Service.
* Positive attitude and a team player with the ability to work independently under pressure.
* Strong problem-solving skills and the ability to foster effective working relationships with staff and clients/vendors.
* Familiarity with HACCP requirements and knowledge of health and safety rules and procedures.
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