Assistant Banquet Manager

Roles and responsibilities

The Banquet Manager will support the Assistant Director of Food and Beverage in all related operational and administrative aspects of the Banqueting operation as well as in cost related financials. They will work closely with the Catering and Event Sales department as required and oversee events personally. This key position holds an integral part of the Banquets operation as the Banquet Manager is the person in-charge in the absence of the Assistant Director of Food and Beverage.

Responsibilities

• Take charge in all operational and administrative aspects of Banqueting operations to assure a smooth day to day operation
• Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are in place at all times.
• Create and maintain a great synergy between Banqueting operations and all other F&B outlets as well Catering and Event Sales and support them as required whenever possible.
• Work closely with the respective Culinary team members on coordinating service flow, timings and set ups of all events, including coffee breaks, buffet, set menus, cocktail receptions and any others as required.
• Ensure all venues will be fully set, including audio visual equipment, lighting, music, decoration and other details at least thirty minutes’ prior the scheduled start time.
• Ensure accuracy of all printed material, menus and buffet tag for every event: current, spelled correctly, clean and presentable.
• Assist the Assistant Director of Food and Beverage to observe all aspects of the business forecast and to plan the equipment and supplies accordingly and maintain access to resources of casual labour and assure high quality casual labour is available at all times.
• Assist the Assistant Director of Food and Beverage to plan and execute special promotional activities for the outlets and plan for festive season events related, most importantly Ramadan.
• Constantly identify areas for improvement in service and food and beverage quality by reviewing feedback from the Events and Catering team, general guest comments, guest incident reports, and the MOHG Meeting Planner survey and share observations and recommendations with the Director of Banquets and formulate action plans accordingly, also in cooperation with the respective Chefs.
• Observe the competition, current market and international trends, prices with the market and other new ideas and forward them to the outlet manager.
• Plan, guide and supervise the set-ups, execution and clearance of all events taking place in the hotel as well as outside caterings.
• Train, evaluate and schedule all colleagues including Catering and Event Sales colleagues in accordance to the applicable standards, set ups and policies as per the overall business requirements.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm.

Desired candidate profile

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Hotel/Business Management is preferred.
• Minimum 3 years’ experience as Banquet Manager or Assistant Banquet Manager in a high-volume, luxury hotel
• UAE experience is preferred
• Hotel pre-opening experience is preferred
• Strong knowledge of HACCP preferred.
• Competent computer skills including MS Office or equivalent.
• Ability to understand guest needs and expectations and to deliver superior customer service through own initiative and through driving and motivating the team accordingly.
• Ability to work long hours with a strong focus on operational excellence.
• Familiar with restaurant point of sales and cashiering procedures.
• Knowledge of Banquet service procedures and standards.
• Well organized and possess a solid administrative capability.
• Proven ability to successfully support, motivate and lead a large and diverse team.
• Ability to organize large projects and events with guidance of the Assistant Director of Food and Beverage.
• Able to use documented performance management systems and handling disciplinary processes with guidance of the restaurant manager.
• Perform job with attention to details and the ability to organize and handle multiple tasks.