Job Responsibilities
- Supervises banquet operations in the absence of the Banquet Operations Manager
- Ensures catered events and banquet set up is accordance with the approved Banquet Event Order (BEO) and client’s requirement
- Supervises the service rendered by banquet staff is timely and consistent with Hotel’s standards
- Resolves guest complaints/ feedback in a professional manner and follow up efficiently
- Plans and ensures sufficient manpower for all banquet events
- Coordinates promptly with other departments such as Catering Sales, Kitchen, Housekeeping in regards to guest’s requests
- Always keeping an updated knowledge of the Hotel’s products and services especially in the area of F&B offerings
- Ensures standards of service and operating procedures are in compliance with Hotel’s policies and procedures
- Ensures that serving staff comply with the required cleanliness and hygiene standards
- Monitors the banquet expenses that includes labor cost, beverage cost and inventory equipment
- Able to juggle between Banquet Operations, Strategic Planning & other related paperwork effectively
- Conduct regular training sessions for casual labor and other re-deployed full-timers to ensure that they are aware of the standard operating procedures plus health & safety measures whenever they are working in Banquet Operations
Education & Work Experience
- Diploma / Degree in Hotel Management, Food & Beverage or equivalent
- At least 3-4 years relevant experience, preferably in a supervisory role
- Demonstrated ability to interact with customers, employees and vendors
- Possesses alcohol awareness certification and/or food service license required by local government agency
- Possesses good problem solving and leadership skills
- Displays initiative in taking up new job tasks without being asked to do so
