Basic Function
Responsible for the operations of the Banqueting Section for the Hotel. Liaises with the various senior staff of the Hotel on Banquet functions and coordinates with the client on special requirements for the Banquet functions. Supervises and organizes the Banqueting staff and ensure that all client requirements are met. Oversees all Banquet functions and follow-up on Banquet Sales leads.
Responsibility and Authority
1. Leadership
i. Responsible for the planning, organizing and control of Banquet Functions held within the Hotel. He also
directs all aspects of the Banqueting functions within the Banqueting section.
ii. Provides functional assistance and direction to the Banquet operations.
iii. Coordinates Banquet functions and activities with other Sectional Managers/Department Heads to ensure
the smooth flow of the functions.
iv. Attends and supervises all functions that are held within and outside the Hotel.
v. Briefs Banqueting staffs on the requirements and handles any complaints that are directed to him, settling
them in a professional and expeditious manner.
vi. Motivates employees.
vii. Coaches, counsels, disciplines employees.
viii. Participates in selection of staff
ix. Conducts performance appraisals
x. Training and Development
2. Administration
i. Studies the event order and establishes the manpower requirement and solicits the services of part-time
service staff.
ii. Checks on billing and ensures that such bills are acknowledged by the client concerned.
iii. Attends the daily F&B briefing chaired by the Director of Food and Beverage.
iv. Controls and analyses on an on-going basis, the quality of food, beverage and service, guest satisfaction,
operating costs, sanitation, cleanliness and hygiene.
v. Supervises and coordinates, in liaison with the Director of F&B, Catering Sales Manager and the Executive
Chef on the event setups and beverage arrangement
vi. Coordinate with AV team for all AV needs for the events.
vii. Coordinates with Purchasing Manager for special purchase requirements relating to the Banqueting
Department.
3. Hygiene and Sanitation
i. Monitors grooming & appearance standards of employees and the restaurant.
ii. To maintain the cleanliness & hygiene standards of the department.
iii. Set standards and communicates to staff.
iv. Checks on the grooming to ensure that staff are properly attired.
v. Conducts individual counseling if required.
4. Furama Philosophy
i. Practice the five core values in day to day interaction.
ii. Emphasis on Five Core values:
5. Environment Awareness
i. To reduce waste supplies and materially reusing
ii. Recycle when possible
iii. Conserve water and energy
iv. Maintain Clean surrounding
6. Miscellaneous
i. To take on any other tasks or projects that may be assigned by the management from time to time.
ii. Be familiar with the emergency procedures of the Hotel.
iii. Observe and comply with all the rules, regulations and policies established by the Hotel.
