Banquet Operations Manager

DUTIES AND RESPONSIBILITIES

1. Oversees the daily administration and operations requirements of the Banquet Department.
2. Co-ordinates, organizes and plans the forthcoming secured Banquet functions in terms of staffing arrangement, audio/visual equipment, sound system, furniture, linen, guest supplies, set-up to billing based on each BEO’s requirement, instructions and departmental standards.
3. Prepare, maintain or check the preparation of service mise-en-place according to each event and ensure readiness for operational needs.
4. Rectify defects in Function Rooms, public areas or equipment with the follow-up of the Maintenance Work Order.
5. Check that the equipment set up is clean and in good working condition, including lighting and air-conditioning.
6. Check signage for the entrance of Function Rooms and between guest lifts’ location and hotel lobby. Put up Chinese signage if necessary.
7. Address complaints or negative remarks by guests or organizers with immediate action and initiative.
8. Open the bill and present it to organizers after functions for settlement.
9. Assist management in supervising junior team members and casual labor to ensure all tasks assigned/required by the event/operation are carried out on time and according to instruction and departmental standards.
10. Perform other duties assigned by the Restaurant Manager/Director of Food and Beverage.

Qualifications:

• At least 3 years of F&B experience with a strong background in banquet operations.
• Service-oriented with an eye for detail.
• Good interpersonal and communication skills.
• Able to work under pressure and independently.
• Willing to work on weekends and public holidays.
• Able to multi-task.
• Knowledge in Audio/Visual Equipment will be an added advantage.

Interested applicants, please email to Shirlene.teo@accor.com.

We regret to inform that only shortlisted candidates would be notified.