Banquet Manager
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
The main purpose of this role is to plan and direct all processes of the Banquet to ensure luxury service is provided and revenue target is achieved while maintaining a positive work environment for all Heartist. The F&B rituals must be practiced and the Sofitel values have to be applied in all aspects of the operations.
MAIN JOB RESPONSIBILITIES:
- To ensure efficient management and planning according to the Banquet Events Order.
- To liaise with the Magnifique Meeting team and participate in all meetings related to planning organizing and delivering banquet events.
- To ensure that the monthly forecasted food and beverage revenue figures are achieved.
- To strictly adhere to the established operating expenses and that all costs are controlled.
- Maintaining the Hotel Bar control policies and completion of necessary forms.
- Maintain records for Bar and equipment inventory labor cost food cost etc.
- Followup each function by completing a Function Critique and submit to the Sales & Food and Beverage Manager.
- To comply with all policies and procedures including FOCUS
- To assign responsibilities to subordinates and to check their performance periodically.
- To assist and coach in the operation and be visible on the floor.
- To establish and strictly adhere to the par stocks for all operating equipment and supplies to ensure the Banquet is adequately equipped.
- To control the requisitioning storage and careful use of all operating equipment and supplies.
- To conduct daily preshift briefings to employees on preparation service and menu.
- To liaise with the F&B manager on enquiries on food beverage and service.
- To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
- To provide the Food & Beverage Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
- To revise and update all Banquets Departmental Operations Manual on an as needed basis.
- To maintain the Daily Log Book.
- To plan the Banquet weekly roster and work schedules to ensure adequately staffing to handle the level of business and submit a copy to Food and Beverage office.
- To maintain the Banquet bulletin board.
- To ensure that the Banquet is kept clean and organized both at the front as well as the back of house.
- To liaise and organize with housekeeping and stewarding department that the established cleaning schedules are strictly adhered to.
- To issue repair and maintenance work orders to ensure the proper maintenance of the Banquets.
- To maintain a high standard of personal appearance and hygiene at all times.
- To attend and participation of weekly F & B/Events meeting and Departmental meeting.
- To conduct staff performance appraisals as required.
- To identify young talents within the organization for future potential growth within the group.
OTHER RESPONSIBILITIES:
- To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- To assist in the building of an efficient team of employees by taking an active interest in their welfare safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.
Qualifications :
- Passion and knowledge of the events and banquets industry to ensure a successful operation and inspire your team to deliver exceptional service to our clients.
- Experience as a leader in the hospitality or events field as a Banquet Director Event Planner or Catering Director.
- Excellent communication and organizational skills with the ability to work well under pressure in a fast paced environment.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
