Banquet Operations Manager

1. Supervises the function of the banqueting & outside catering in terms of service standards, colleagues, sales and costs.

2. Controls and analyzes, on an ongoing basis the following:

• Highest level of service standards and Guest satisfaction
• HACCP & FLS standards

3. Oversees the preparation, presentation, and service of Banquet & Outside Catering

4. Conducts, under the guidance of the Food & Beverage in-charge, functions such as the hiring of colleagues, departmental orientation, on-the-job performance appraisals, and coaching, always ensuring appropriate staffing and productivity

5. Develop formal training plans and conduct on-the-job training sessions for banqueting & outside Catering Colleagues

6. Supervises and coordinates, in liaison with the Food & Beverage in-charge and Executive Chef, the pricing of Banquet & Outside Catering menus, beverage and wine lists, by taking into consideration