Assist Banquet Manager

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.

• Responsible to Head of Department/ Assistant Head of Department.

• 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.

• 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.