Banquet Manager

Banquet Manager

2-5 years
Not Specified

Job Description

Job Description
Banquet Operation

. Take charge of banquet event operation
. Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
. Attend pre-function meeting with Event Organizers, disseminate information and changes to colleagues and relevant departments.
  • Ensure setup is in accordance to guests requirement based on Banquet Event Order or Change Log

. Communicate regularly to all team members regarding guest feedbacks, satisfaction and dissatisfaction received
  • Ensure that team members with direct guest contact possess good product knowledge
  • Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations

. Check and ensure that all operating supplies are well stocked and sufficient to run operation
. Plan the manning allocation/work assignment per Banquet event
  • Implement appropriate and effective measures to keep costs and expenses within budget

. Supervise the maintenance of service standards during banquet service operations
. Engage and obtain guests feedback during operations to ensure satisfaction
.Handle guests complaints and comments tactfully and efficientlyTeam Management

. Interview, select and recruit Banquet employees
. Ensure that new hire induction and required trainings are completed within three months of employment
. Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department's Standards
. Observe, coach, motivate and counsel team, performs staff appraisals/disciplinary actions if required
. Maintain department communication logbook and update notice board.Other Responsibilities

. Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
. Be well versed in hotel fire & life safety/emergency procedures
. Attend all briefings, meetings and trainings as assigned by management
. Report for duty on time wearing clean and complete uniform at all times
. Maintain a high standard of personal appearance and hygiene at all times
. Perform other reasonable duties assigned by the Management of the Hotel

Work Experience

Knowledge and Experience
. Diploma in Hospitality Management/Food & Beverage preferred
. Additional certification(s) in Food & Beverage will be an advantage
. Minimum 2 years of relevant experience in a similar capacity
. Excellent reading, writing and oral proficiency in English language
. Ability to speak other languages and basic understanding of local languages will be an advantage
. Working knowledge of MS Excel, Word, & PowerPoint
. Strong leadership, interpersonal and training skills
. Good communication and customer contact skills
. Service oriented with an eye for details
. Ability to work well in stressful & high-pressure situations
. A team player & builder
. A motivator & self-starter
Well-presented and professionally groomed at all times


. 05 working days & 02 day-off per week
. Uniform & Duty meal provided by hotel
. Opportunity to work in a dynamic and professional environment
. Insurances as per law

About Accor

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties. It is the largest hospitality company in Europe, and the sixth largest worldwide.Accor operates in 5,300 locations in over 110 countries. Its total capacity is approximately 777,714 rooms. It owns and operates brands in many segments of hospitality: Luxury (Raffles, Fairmont, Sofitel), premium (MGallery, Pullman, Swissôtel), midscale (Novotel, Mercure, Adagio), and economy (ibis, hotelF1). Accor also owns companies specialized in digital hospitality and event organization, such as onefinestay, D-Edge, ResDiary, John Paul, Potel & Chabot and Wojo.The company is headquartered in Issy-les-Moulineaux, France, and is a constituent of the CAC Next 20 index in the Paris stock exchange.

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