Banquet Manager

Banquet Manager

Key Responsibilities

• People Management

• Ensure that the team has been trained for all safety provisions.

• Establish and maintain seamless co-ordination & co-operation with all departments of Novotel to ensure maximum cooperation, productivity, morale and guest service.

• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.

• Ensure that the team is well informed of department’s objectives and policies.

• Work with internal / external representatives from different departments for executing the banquets.

• Financial Management

• Prepare departmental annual budget and also ensure to control and monitor departmental expenditures.

• Maintain and update corporate database, entering delegate bookings to ensure delegate information / records are kept up to date and accurate for future events.

• Identify optimal, cost effective use of the resources and educate the team on the same.

• Operational Management

• To run an efficient banquet operation with well trained and attentive staff, to provide and ensure high level of guest satisfaction in dining and beverages consumption.

• Ensure that the company policies and standards for Banquet Operations are implemented and closely monitored.

• To ensure a prompt, courteous response and follow up on all enquiries.

• Ensure that all booking details and requirements are catered to as per the standards.

• Ensure that duty rosters are adhered to and making certain that adequate number of the team will be on duty.

• To ensure that the service of food and drink is courteous and professional.

• To prepare and submit in the required format all information necessary for budgeting purposes.

• Responsible for smooth, efficient, cost effective operation of all Banquet food service functions.

• Qualifications

• Diploma or Bachelor’s degree in Hospitality Management, Hotel Management, Event Management, or a related field.

• 2–4 years of experience in banquet operations, events, hospitality, or food & beverage, preferably with supervisory experience.

• Strong knowledge of banquet service, event setup, food and beverage operations, and hospitality standards.

• Excellent communication and interpersonal skills.

• Strong organizational and time-management abilities.

• Ability to coordinate multiple events and priorities in a fast-paced environment.

• Good leadership and team-management skills.

• Strong customer-service orientation and problem-solving ability.

• Professional appearance and positive attitude.

• Proficiency in English; additional languages are an advantage.

• Flexibility to work shifts, weekends, public holidays, and extended hours based on event requirements.