Banquet Manager at Smart Partners

Industry: Hospitality
Reports to: Food and Beverage Manager

Job Scope

• Under the general guidance and direction of the Food and Beverage Manager, or his/her delegate and within the limits of the Hotel's Policies and Procedures, the Banquet Manager is responsible for overseeing and directing all aspects of the banqueting department; he/she would be responsible for providing functional assistance and direction to the banquet administration and operation.

Job Responsibilities

• Supervises the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
• Controls and analyses, on an on-going basis, the following:
  • Quality levels of product and service.
  • Guests' satisfaction.
  • Merchandising and Marketing.
  • Operating costs.
  • Sanitation, cleanliness and hygiene.
• Ensures optimum performance in specific areas assigned in the above areas.
• Oversee the preparation, presentation and service of banquet Food & Beverage products to ensure highest quality at all times.
• Establish and maintain effective employee relations.
• Conduct with the guidance of the Director of Food Beverage or his/her delegate such functions as hiring specific levels of employees, employee orientation, on-the-job performance appraisal, coaching, to ensure appropriate staffing and productivity.
• Supervises and co-ordinates, in liaison with the Food & Beverage Director and Executive Chef, the pricing and preparation of banquet menus, beverage and wine lists by taking into consideration such factors as:
  • Local requirements.
  • Market needs.
  • Competition.
  • Trends.
  • Recipes.
  • Potential costs.
  • Availability of Food & Beverage products.
  • Merchandising and promotion
• Co-ordinates with the Purchasing Manager for special purchasing requirements relating to the Banqueting department.
• Attends and contributes to the daily briefs, weekly hotel departments and Food and Beverage meetings.
• Performs other duties as may be assigned by the Superior from time to time.

Background, Skills and Experience

• A Bachelor's Degree in Hotel and Restaurant Management or any other related course.
• Minimum of 10 years experience with at least 4 years experience as a Supervisor in a similar position in a Five Star Hotel.
• Very Strong Knowledge of Food, Wine and Service
• Good Communication and Interpersonal Skills
• Ability to work under pressure and deliver on deadlines
• Good Planning and Organizing Skills
• He/she must be able to delegate and possess Leadership Skills
• He/she must be Detailed Oriented, show good problem solving skills and must be able to work effectively and efficiently in a team.