Description
To produce an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
Key Responsibilities
Responsible to Head of Department/ Assistant Head of Department.
Responsible for Assistant Banquet Manager, Banquet Supervisor, Banquet Waiter / Waitress.
Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
Provide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.
Ensure that the place of work and surrounding area is kept clean and organised at all times.
Be knowledgeable of all services and products offered by the hotel.
Set an example in terms of thorough service and product knowledge of the Banqueting offering.
Assist in preparation of the Banqueting budget.
Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
Perform up selling for all items offered by the department assigned as well as offering alternatives.
Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
Identify errors and correct them as required during set-up, service and breakdown of operations.
Produce reports and analysis of the outlet and present report in the monthly performance meeting.
Lead the Banqueting department efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
Establish rapport with guests and meeting organizers to ensure satisfaction and personalized service.
Work in close term with Stewarding and Housekeeping to ensure that all areas are regularly maintained and organised.
To work closely with the Sales & Catering department and establish a good rapport to ensure successful flow of communication.
Participate planning sessions of the Banquets together with the Sales & Marketing Department.
Plan the banquets’ schedule and checklist with Executive Chef / Banqueting Chef.
Foster and implement creative ideas for Banqueting offering.
Implement a flexible work schedule based on business patterns.
Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources Department.
Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
Report incidents requiring disciplinary actions immediately to the Head of Department.
Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
Support all activities and cooperation with the suppliers.
Organise all required outlet specific trainings as described by the department.
Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
Respond to any changes in the department as dictated by the hotel management.
Skills, Knowledge and Expertise
3 years experience in a similar position
Banquet experience in medium to large (4/5 star) operations is needed
Worked in luxury hotel experience
Strong in reporting and tracking revenues
Excellent communication skills
Apply via :
kempinski.pinpointhq.com
