Banquet Services Manager

JOB TITLE: Banquet Services Manager
HOTEL JOB BAND: 5
HOTEL LEVEL: I - V
DIRECTLY REPORTS TO: Director of Food and Beverage / Food & Beverage Manager/Executive Assistant Manager / Hotel / Resident Manager / General Manager
INDIRECTLY REPORTS TO: N.A.
FUNCTION: Banquet Services
DEPARTMENT: Food & Beverage

KEY RESPONSIBILITIES
Job Summary – (Role Summary)
• Manage the Banquet operations to obtain maximum profit and maximum guest satisfaction

Essential Duties and Responsibilities – (Key Activities of the role)
• Co-ordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction
• Greet function organizers on arrival and ensure that their requests are dealt with
• Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that rooms/function space are set-up according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to day’s functions. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, and proper layout.
• Follow up problems which may arise from event order and room allocations and rectify as soon as possible
• Maintain master file of banquet functions
• Supervise VIP functions as required
• Oversee all service and set ups
• Ensure all equipment requests are fulfilled
• Works with Human Resources on manpower planning and management needs
• Works with Manager in the preparation and management of the Department’s budget

ACCOUNTABILITY
Number of employees supervised –
Direct Banquet Co-ordinator / Banquet Porter / F&B Attendant
Indirect N.A.

Annual Operating Profit/Payroll Budget
• Banquet Budget

Key Metrics –
• Departments Budget
• Labour Cost
• Employee Satisfaction Survey

Decision Making Responsibilities (Decision Rights)
• Department Budget
• Guests requests

KEY RELATIONSHIPS
Key Internal Relationships
• Hotel Employees and Corporate Employees

Key External Relationships
• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.

Required Skills
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Good writing skills
• Leadership skills.

Qualifications
• Diploma in Hotel Management, Food & Beverage or related field.

Experience
• 2 years related experience or an equivalent combination of education and experience

WHAT WE CAN OFFER
• A competitive salary upon qualification and experience
• 14 days full paid leave per year
• Social contribution by law and Aon personal accident insurance
• Opportunity to develop yourself within IHG

- A competitive salary upon qualification and experience
- 14 days full paid leave per year
- Social contribution by law and Aon personal accident insurance. Opportunity to develop yourself

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