Banqueting Manager

The Banqueting Manager is a vital member of the hotel's food and beverage management team, responsible for overseeing all aspects of banqueting operations. This role requires a highly organized, customer-focused, and detail-oriented individual with strong leadership and communication skills. The Banqueting Manager ensures the seamless execution of various events, from conferences and weddings to corporate meetings and social gatherings, while maintaining the highest standards of service quality.

Key Responsibilities:

1. Collaborate with clients to understand their event requirements, including menu selections, room setups, and audio-visual needs.
2. Create detailed event plans, outlining timelines, setups, staffing, and other logistical details.
3. Coordinate with the culinary and service teams to ensure the availability of necessary resources for each event.
4. Supervise and lead the banqueting staff, including servers, bartenders, and setup teams.
5. Oversee the setup and arrangement of event spaces, ensuring they are prepared according to the clients' specifications.
6. Ensure proper staffing levels based on event size and requirements, adjusting as necessary to maintain smooth operations.
7. Interact with clients during pre-event meetings to address questions, concerns, and special requests.
8. Monitor events to ensure guests' needs are met, promptly addressing any issues that may arise..
9. Monitor expenses related to events, ensuring budgets are adhered to and cost-saving measures are implemented where possible.
10. Recruit, train, and manage banquet staff, ensuring they are well-prepared for their roles.
11. Enforce health and safety regulations, including food handling, fire safety, and emergency procedures.

Qualifications and Skills:

1. Bachelor's degree in Hotel Management, Hospitality, or a related field (preferred).
2. Proven experience in banqueting and event management, preferably within a hotel setting.
3. Strong organizational and multitasking skills.
4. Excellent communication and interpersonal abilities.
5. Leadership skills and the ability to motivate and manage a diverse team.
6. Attention to detail and a commitment to delivering exceptional customer experiences.
7. Proficiency in computer software for event planning and communication.
8. Knowledge of food and beverage industry trends and best practices.
9. Flexibility to work evenings, weekends, and holidays as required by the event schedule.