Banquet Manager
Key Responsibilities:
Responsible to Assistant Food and
Beverage Operations Manager.
Responsible for Banquet Supervisor,
Waiter / Waitress.
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.
Assist in leading the outlet
efficiently in costs and expenses, constantly delivering the highest quality as
well as driving high top line revenue and profit.
Provide a professional and courteous
service at all times and ensure that all employees of the assigned outlet
follow the example.
Act as a Manager in duty in the
absence of the Banquet Manager in the outlet.
Be knowledgeable of all services and
products offered by the hotel.
Understand thoroughly the concept of
the outlet and assume training responsibilities as requested by Banquet
Manager.
Have an understanding of the monthly
profit and loss statement of the department.
Conduct all outlet meetings in the
absence of the Banquet Manager.
Perform up selling for all items
offered by the department assigned as well as offering alternatives.
Attend and contribute to necessary
staff meetings, departmental trainings and hotel initiated trainings scheduled.
Be knowledgeable to operate the
existing MICROS system based on the trained responsibility level as assigned in
the department.
Assist in producing reports and
analysis of the outlet and attend in the monthly performance meeting.
Plan daily routine checklist and
station division according to the work schedule.
Attend all required trainings as
described by the department.
Attend daily pre-shift meetings to
employees on preparation, guest profile, service and menu served.
Report incidents that require
disciplinary actions immediately to the Banquet Manager.
Assist in carrying out scheduled
inventories of products and operating equipment.
Respond to any changes in the
department as dictated by the hotel management.
Handle guest enquiries and complaints
in the outlet 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.
Assign responsibilities to
subordinates implementing a multi-tasking principle and check their performance
periodically.
All rules & regulations are
strictly adhered within the hotel including hotel’s policy on fire and safety
as well as hygiene regulations including HACCP.
The sales are driven to the Banqueting
department’s full potential and that budget is adhered to.
A High quality of product and service
is never compromised in the Banquet operations.
The Banqueting department is developed
in an entrepreneurial manner, looking for opportunities to generate more
business at all times.
Innovation and new ideas are fostered,
implemented and communicated to the Head of Department.
The growth of internal talent within
the Banqueting department is successfully implemented.
Additional responsibilities and tasks
can be added at any time according to the needs of the business and of the
hotel.
Desired Skills and Qualifications:
Degree/ Diploma in Hotel management.
Experience in a similar role and
proven track record may be considered in lieu of specialized education.
Basic Certification in Food and
Beverage Service Operations.
At least three years experience in a
similar position.
Presentable, well spoken individual.
Pleasant and outgoing personality.
Ability to express oneself clearly and
concisely.
Excellent grooming skills and must be
well versed in professional and personal etiquette.
Knowledge of other foreign languages
will be a distinct advantage.
Ability to remain calm and composed
under pressure.
Knowledge and experience in the use
Micros and Fidelio.
Ability to operate computer and office
equipment.
Proficiency in Excel and Word.
Ability to establish and retain
effective working relationships with hotel staff and clients/vendors.
How to Apply