To produce an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager / Catering Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
The job of Banquet Manager is executed satisfactorily when:
- Strictly adhering to all hotel rules, including fire, safety, and hygiene regulations (HACCP).
- Driving sales to achieve the full potential of the banqueting department and adhering to the budget.
- Ensuring high-quality products and services are consistently provided.
- Developing the banqueting department to generate new business opportunities.
- Fostering innovation and implementing new ideas in banquet services.
- Successfully implementing talent growth and development within the department.
Talent Development Responsibilities:
- Support and implement new Talent Development initiatives.
- Identify internal and external talents that align with Kempinski’s values.
- Support career development through training and multi-tasking assignments.
- Provide continuous feedback and conduct annual performance appraisals for department staff.
MAIN RESPONSIBILITIES:
- Ensure punctuality and adherence to hotel grooming standards.
- Maintain a clean and organized work environment.
- Lead the team to deliver the highest levels of service and setup standards.
- Collaborate with various departments (Sales & Catering, Housekeeping, Stewarding) to ensure smooth operations and high standards.
- Assist in budget preparation and conduct monthly inventory checks.
- Upsell banquet offerings and manage cost control.
- Develop banquet schedules and coordinate with the culinary team on event planning and execution.
- Lead menu design and tastings in collaboration with the culinary team.
- Monitor guest satisfaction and handle complaints efficiently.
- Manage staffing, including recruitment, training, and scheduling.
- Ensure compliance with hotel policies and procedures, including opening and closing procedures.
Additional Responsibilities:
- Attend all staff meetings and required training sessions.
- Monitor and report on department performance and implement improvements as needed.
- Manage payroll effectively and optimize the use of part-time employees.
- Support supplier relations and manage operating supplies and equipment.
- Undertake additional tasks and responsibilities as required by the Head of Department.
- Warm, pleasant, friendly, and confident demeanor with strong interpersonal skills.
- Proficient in English.
- Minimum of 3 years' experience in a similar capacity.
- Diploma in Hospitality or F&B Service.
- Positive attitude and a team player with the ability to work independently under pressure.
- Strong problem-solving skills and the ability to foster effective working relationships with staff and clients/vendors.
- Familiarity with HACCP requirements and knowledge of health and safety rules and procedures.