Manager, Banquet Operations

The Banquet Operations Manager oversees and manages the hosting of banquets to provide customers with an excellent experience. Their duties include consulting with Head Chefs, determining the number of wait staff, and planning the layout and setup of venues to the highest level of guest expectations. He or she will also ensure adherence to federal, state and local regulations concerning health, safety, and other compliance requirements, as well as brand standards and local policies and procedures. He or she will report directly to the Director of Culinary & Beverage Operation and/or F&B Manager.

DUTIES AND RESPONSIBILITIES:

1. Achievement of budgeted food sales, beverage sales and labour costs.
2. Achieve maximum profitability and overall success by controlling costs and quality of service.
3. Participation and input towards F & B Marketing activities.
4. Control of Banquet chinaware, cutlery, glassware, linen and equipment.
5. Completion of function delivery sheets in an accurate and timely fashion.
6. Preparation of forecast and actual budget function sheets.
7. Completion of weekly staffing and manpower scheduling.
8. Supervise and coordinate daily operation of meeting/banquet set-ups and service.
9. Maintaining the Hotel Bar control policies and completion of necessary forms.
10. Follow proper purchasing and requisitioning procedures.
11. Maintain records for inventory, labour cost, food cost etc.
12. Assist in menu planning and pricing.
13. Development and maintenance of all department manual & control procedures.
14. Provide labour costing information where necessary.
15. Staff training and development.

Requirements

The candidate should possess the following:

1. Diploma in Food and Beverage, Hotel Operations or other related fields, with at least 2 years of related and managerial experience.
2. Experience in Hotel F&B Operations; Banquet Operations Experience.
3. Experience in menu planning and menu engineering.
4. Excellent spoken and written English.
5. Strong interpersonal skills and communication skills, with experience in managing large complex teams.
6. Creative food and beverage professional with a can-do attitude and always keen to elevate and redefine the food and beverage offerings under his or her charge.
7. Confident and meticulous.
8. Ability to work independently and in teams.
9. Excellent time management and organisational skills.
10. Excellent analytical and mathematical skills.
11. Well versed in food and beverage, financial, profit and loss and reporting.
12. Well versed in the use of Microsoft Word, PowerPoint and Excel.
13. May be required to work nights, weekends, and/or holidays, depending on business requirements.