Banquet Manager

Reporting to Director, Banquet, he/she will manage the banquet operations and maximize guest satisfaction and department profits.

**Responsibilities**
- Set periodical Banquets budget and forecast, and analyze monthly P&L reports.
- Develop and maintain all training programs for the team members.
- Prepare weekly staff schedules with consideration of the anticipated business, operating budgets and standards of service.
- Recruit and select Banquet team members and arrange for part timers.
- Ensure proper care, security and maintenance of Banquet equipment through proper supervision of service personnel including outside contractors.
- Assume responsibility for shift supervisory duties on a regular basis, especially with VIP functions.
- Co-ordinate with other managers for the needs of catering department.
- Inspect the team members’ work assignments and supervise the standards of all function rooms and adjacent public areas.
- Follow established accounting procedures, e.g. prepare payroll and gratuity reports.
- Maintain all public areas and ensure it is presentable with specific set-ups at all times.
- Maintain the inventory stock of all equipment on and off the property.
- Oversee all Banquet events to ensure the success and smooth execution of the functions.
- Conduct monthly departmental meetings to provide information to the team members, obtain feedback, and provide a regular forum for departmental communication.
- Monitor the team members’ grooming, attitude and degree of professionalism.
- Follow and implement safety and emergency procedures when necessary.
- Manage the organization and cleanliness of departmental areas, by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.
- Assist F&B outlets in their operations during peak times, as needed.