Banquet Operations Manager

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Banquet Operations Manager

Summary of Responsibilities:

• Assist the department leader on managing and coordinating daily Front of the House and Heart of the House operations with right delegation.
• Maintain service and function room setup standards of the premise and to ensure that they are achieved and followed.
• Perform the tasks of function room setup, dining table setting, buffet counter and refreshment setting based on each BEO’s requirement, instruction and departmental standards.
• Prepare, maintain or check the preparation of service mise-en-place according to each event and are ready/sufficient for operation needs.
• Check the appearance, orderliness, cleanliness and proper set-up of the function room/refreshment area and all its related areas with the function checklist, and be ready before 30 minutes of the commence of each event/coffee break.
• Maintain and ensure all function rooms appearance, orderliness and cleanliness are at satisfied condition after the end of each event.
• Monitor the event status and communicate with culinary team.
• Plan and control manning to meet business needs and according to budget.
• Control outsource labour supply, casual labour and overtime.
• Assist the management to supervise junior team members and casual labour under his/her leadership/section and to ensure all tasks assigned/required by the event/operation are carried out on time and according to instruction and departmental standards as well as at the satisfied level.
• To monitor/supervise the use of equipment by casual labour and to ensure it is used in the correct manner under the relevant standard of operations and work safety guideline.
• Handle event billing accordingly to BEO’s instruction and complete post function report when event ended.
• Lead the F&B team to personalize the guest dining experience with heartist approach and ensure the delivery of Service Promise.
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence.
• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved.

Qualifications:

• At least 2 years in F&B management experience with strong background of banquet operation.
• Leadership / People management.
• Service oriented with an eye for details.
• Good interpersonal and communication skills.
• Able to work under pressure and independently.