Banquet Operations Manager

2 months ago

Singapore FURAMA PTE. LTD. Full time
Roles & Responsibilities

Basic Function

Responsible for the operations of the Banqueting Section for the Hotel. Liaises with the various senior staff of the Hotel on Banquet functions and coordinates with the client on special requirements for the Banquet functions. Supervises and organizes the Banqueting staff and ensure that all client requirements are met. Oversees all Banquet functions and follow-up on Banquet Sales leads.


Responsibility and Authority

1. Leadership

i. Responsible for the planning, organizing and control of Banquet Functions held within the Hotel. He also

directs all aspects of the Banqueting functions within the Banqueting section.

ii. Provides functional assistance and direction to the Banquet operations.

iii. Coordinates Banquet functions and activities with other Sectional Managers/Department Heads to ensure

the smooth flow of the functions.

iv. Attends and supervises all functions that are held within and outside the Hotel.

v. Briefs Banqueting staffs on the requirements and handles any complaints that are directed to him, settling

them in a professional and expeditious manner.

vi. Motivates employees.

vii. Coaches, counsels, disciplines employees.

viii. Participates in selection of staff

ix. Conducts performance appraisals

x. Training and Development


2. Administration

i. Studies the event order and establishes the manpower requirement and solicits the services of part-time

service staff.

ii. Checks on billing and ensures that such bills are acknowledged by the client concerned.

iii. Attends the daily F&B briefing chaired by the Director of Food and Beverage.

iv. Controls and analyses on an on-going basis, the quality of food, beverage and service, guest satisfaction,

operating costs, sanitation, cleanliness and hygiene.

v. Supervises and coordinates, in liaison with the Director of F&B, Catering Sales Manager and the Executive

Chef on the event setups and beverage arrangement

vi. Coordinate with AV team for all AV needs for the events.

vii. Coordinates with Purchasing Manager for special purchase requirements relating to the Banqueting

Department.


3. Hygiene and Sanitation

i. Monitors grooming & appearance standards of employees and the restaurant.

ii. To maintain the cleanliness & hygiene standards of the department.

iii. Set standards and communicates to staff.

iv. Checks on the grooming to ensure that staff are properly attired.

v. Conducts individual counseling if required.


4. Furama Philosophy

i. Practice the five core values in day to day interaction.

ii. Emphasis on Five Core values:


5. Environment Awareness

i. To reduce waste supplies and materially reusing

ii. Recycle when possible

iii. Conserve water and energy

iv. Maintain Clean surrounding


6. Miscellaneous

i. To take on any other tasks or projects that may be assigned by the management from time to time.

ii. Be familiar with the emergency procedures of the Hotel.

iii. Observe and comply with all the rules, regulations and policies established by the Hotel.


Tell employers what skills you have

Weddings
Leadership
Microsoft Excel
hotel operations
Entertainment
Appraisals
Interpersonal Skills
Hotels
Purchasing
Counseling
Administration
Sanitation
Event Sales
Attentive
AV
set up of events
Catering
manage events

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