Banquet Manager - Kempinski Hotel

To produce an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager / Catering Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.

Key Responsibilities:

• Responsible to the Head of Department/ Assistant Head of Deparmtent
• Responsible for Assistant Banquet Manager,Banquet Supervisor, Banquet Waiter/Waitress
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Provide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Execute and demand the team to execute the highest level of service and set-up standards at all times.
• Be knowledgeable of all services and products offered by the hotel.
• Set an example in terms of thorough service and product knowledge of the Banqueting offering.
• Assist in preparation of the Banqueting Budget
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Identify errors and correct them as required during set-up, service and breakdown of operations.
• Produce reports and analysis of the outlet and present report in the monthly performance meeting.
• Lead the Banqueting department efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.

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• Establish rapport with guests and meeting organizers to ensure satisfaction and personalized service.
• Work in close term with Stewarding and Housekeeping to ensure that all areas are regularly maintained and organised.
• To work closely with the Sales & Catering department and establish a good rapport to ensure successful flow of communication.
• Participate planning sessions of the Banquets together with the Sales & Marketing Department.
• Plan the banquets’ schedule and checklist with Executive Chef / Banqueting Chef.
• Hold event briefings for the Service and Culinary Teams.
• Actively participate in banqueting menu design in cooperation with the Culinary Team, Bar Manager and Chef Sommelier / Sommelier.
• Organise tastings of new Banqueting menus.
• Foster and implement creative ideas for Banqueting offering.
• Implement a flexible work schedule based on business patterns.
• Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.
• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
• Attend daily or weekly meetings with the Culinary Team and fostering team work to constantly develop the Banqueting department for more success.
• Attend all required trainings as described by the Food & Beverage Department.
• Report incidents requiring disciplinary actions immediately to the Head of Department.
• Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
• Support all activities and cooperation with the suppliers.
• Monitor and constantly improve quality and guest satisfaction trough personal correspondence with the clients, such as event organisers.
• Organise all required outlet specific trainings as described by the department
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Desired Skills And Qualifications

• Must be a citizen
• Diploma in Hospitality Management or related field.
• Minimum 2 years in similar role.
• Excellent oral and written skills.
• Additional language – beneficial.
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Excellent written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Ability to operate computer and office equipment.

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