Banquet Manager

SCOPE

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.

The job of Banquet Manager is executed satisfactorily when:

• Strictly adhering to all hotel rules, including fire, safety, and hygiene regulations (HACCP).
• Driving sales to achieve the full potential of the banqueting department and adhering to the budget.
• Ensuring high-quality products and services are consistently provided.
• Developing the banqueting department to generate new business opportunities.
• Fostering innovation and implementing new ideas in banquet services.
• Successfully implementing talent growth and development within the department.

• Support and implement new Talent Development initiatives.
• Identify internal and external talents that align with Kempinski’s values.
• Support career development through training and multi-tasking assignments.
• Provide continuous feedback and conduct annual performance appraisals for department staff.

• Ensure punctuality and adherence to hotel grooming standards.
• Maintain a clean and organized work environment.
• Lead the team to deliver the highest levels of service and setup standards.
• Collaborate with various departments (Sales & Catering, Housekeeping, Stewarding) to ensure smooth operations and high standards.
• Assist in budget preparation and conduct monthly inventory checks.
• Upsell banquet offerings and manage cost control.
• Develop banquet schedules and coordinate with the culinary team on event planning and execution.
• Lead menu design and tastings in collaboration with the culinary team.
• Monitor guest satisfaction and handle complaints efficiently.
• Manage staffing, including recruitment, training, and scheduling.
• Ensure compliance with hotel policies and procedures, including opening and closing procedures.

• Attend all staff meetings and required training sessions.
• Monitor and report on department performance and implement improvements as needed.
• Manage payroll effectively and optimize the use of part-time employees.
• Support supplier relations and manage operating supplies and equipment.
• Undertake additional tasks and responsibilities as required by the Head of Department.

• Warm, pleasant, friendly, and confident demeanor with strong interpersonal skills.
• Proficient in English.
• Minimum of 3 years' experience in a similar capacity.
• Diploma in Hospitality or F&B Service.
• Positive attitude and a team player with the ability to work independently under pressure.
• Strong problem-solving skills and the ability to foster effective working relationships with staff and clients/vendors.
• Familiarity with HACCP requirements and knowledge of health and safety rules and procedures.