Responsibilities:
1. Achieve optimal profitability and overall success by managing costs and service quality.
2. Supervise and co-ordinate daily banquet operations including control of Banquet inventory
3. Ensure set-up of banquet room, food presentation, serving, customer service and clean-up are carried out according to standards.
4. Schedule full time and part time staff to provide adequate and consistent level of service within approved/budgeted manpower cost.
5. Ensure all staff (including part time staff) are given proper training
6. Work with the Chefs, Banquet Sales and Facilities department to ensure all arrangements and details of the event are dealt with.
7. Handle customer feedback and follow up on problems which may arise from event
Any other duties as may be assigned from time to time
Requirements
1. At least ‘O’ level and above with 3-5 years of relevant experience in banquet operations and managerial position
2. Ability to establish good rapport with customers for repeat sales
3. Strong leadership and communication skills
4. Service oriented with a positive personality and comfortable with interacting with people of all levels.
