Job Summary:
Oversee Banquet operations to ensure high quality of food and service delivered to guests at functions in accordance with the Hotel standards.
Responsibilities:
- Read log book and all BEOs at the start of work shift.
- Attend Banquet Event Order (BEO) meetings twice a week with Catering Sales to align and confirm all requirements for events.
- Meet and ascertain guests requirement for their events, with representative from Catering Sales.
- Work with relevant Outlet Manager, Chief Steward, Executive Chef or partners to map out the requirement and provide the resources essential for events.
- Communicate and delegate responsibilities to Assistant Manager to follow-up on all resources and services required from other departments, such as table cloths, uniforms, technical support etc.
- Conduct and enforce all pre-event checks and control procedures.
- Inspect and ensure equipment is in working good condition and resources are sufficient. Recommend and propose purchases when required.
- Monitor the quality and quantity of all food and beverage items served. Provide feedback and correction actions to maintain consistent quality.
- Conduct basic Banquet department briefing to all full time Associates.
- Brief the Banquet team on the event programme and menu and ascertain they are familiar with it.
- Provide fast and effective solutions to resolve any operations or service gaps.
- Operationally in-charge of the Audio Visual (AV) team
- Ensure all agreed action plans proposed by guests or Catering Sales staff are implemented, if any.
- Distribute, collect and collate feedback from guests. Review guest feedback and overall customer satisfaction rating. Update F&B Manager on service performance and recommend actions for improvement.
- Analyze Monthly Profit and Loss statements and propose to F&B Manager appropriate actions to be taken to optimize profitability and manage costs. Attend monthly Profit and Loss Meetings to provide explanations on financial performance, if required.
- Set, monitor and achieve Key Performance Indicators (KPIs) for the department so as to meet/exceed Business Unit annual Budget and strategic F&B goals. Cascade yearly KPIs for individual Associates as part of their job performance targets.
- Review and discuss collaboratively, with Catering Sales, function packages with the aim to increase overall revenue.
- Review and update daily operational procedures ensuring SOPs and relevant training materials are updated on a periodic basis.
- Conduct daily inspection on storage areas for cleanliness and working conditions using established checklist.
- Work with Catering Sales and Executive Chef to review menus twice a year and make changes if necessary.
- Attend daily F&B Briefing, Operations Meeting and monthly F&B meeting.
- Conduct briefing for staff and supervise staff
- Handle manpower deployment, recruitment, welfare, staff grievances and disciplinary issues.
- Conduct performance appraisals for Banquet staff and manage their performance by coaching and training them in accordance with established Hotel standards.
- Perform any other duties as assigned by management.
Job Requirements
- Maintain highest standards of professionalism, ethics, grooming and attitude towards Associates, guests, suppliers and other clients.
- Strong communication, customer service and interpersonal skills.
- Good leadership skills.
- Good knowledge and enforcement of local liquor and food service laws.
- IT proficient in MS Office applications and Hotel systems.
- Strong team player.
- Ability to multi-task and solve problems in a demanding environment.
- Costing ability
- Food Hygiene certificate
- Willing to work long hours and on weekends/PH
- Ability to relate to and manage large crowds.
