Scope
Reporting to the Banquet Manager, the Assistant Banquet Manager is responsible for producing an outstanding guest experience by managing a service team in cooperation with the culinary team. The Assistant Banquet Manager provides courteous, professional, and efficient service in accordance with the outlet, hotel, and Kempinski standards, drives sales and maximizes profit.
Overview
* Assist in leading the banquet team efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
* Supervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel\'s standards of quality service
* Build close working relationship and effective communications with culinary team and other departments
* Directly oversee the actual set-up and services of contracted functions by giving specific information to servers, by coordinating the timings of event and to ensure success of each function
* Requisite in advance for casual labour to ensure consistency of service
* Assist in checking all function rooms daily to ensure that light, air-con, carpets and fixtures are in good and proper working conditions
* Follow food and beverage safety and hygiene policies and procedures.
* Lead the service and act as a role model to the team.
* Ensure a flawless service to the highest standards and as required by the department and the hotel.
* Other ad-hoc duties
Requirements
* Warm, pleasant, friendly and confident, with good interpersonal skills.
* Possess good command of English.
* Minimum 2 years’ experience in a similar capacity.
* Diploma in Hospitality or F&B Service.
* Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
* Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
* Familiar with HACCP requirements.
* Knowledge of Health and Safety rules and procedures.
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