Assistant Manager Banquet/ Banquet Executive

Position Summary

The Banquet / Events Manager is responsible for overseeing all aspects of banquet and event operations, including event planning, set-up, menu coordination, food presentation, service delivery, and post-event closure. The role focuses on delivering high-quality service, ensuring operational efficiency, maintaining service standards, and providing exceptional guest experiences for both in-house and off-site events.

Key Responsibilities

1. Oversee and manage all catered functions, both in-house and off-site.
   
2. Ensure function spaces are visually appealing and event set-ups align with approved layouts and service standards.
   
3. Maintain high standards of sanitation and cleanliness across banquet rooms, work areas, and storage spaces.
   
4. Market and sell conference and banqueting facilities to prospective clients.
   
5. Ensure profitable operations of the banqueting unit through effective cost and labour management.
   
6. Plan and coordinate all aspects of events to ensure smooth execution.
   
7. Verify bills and ensure timely payments and closures.
   
8. Supervise banquet staff, including hiring, training, coaching, performance reviews, and disciplinary actions.
   
9. Manage and lead the food and beverage team during events.
   
10. Brief staff before events, inspect venue set-ups, and ensure timely turnover for subsequent events.
    
11. Ensure proper usage, maintenance, and working condition of all banquet equipment, furniture, and fixtures.
    
12. Consistently implement service standards and standard operating procedures in banquet and catering operations.
    
13. Deliver excellent customer service and ensure guest expectations are met or exceeded.
    
14. Introduce creative and innovative ideas to enhance meetings, events, and group experiences.
    
15. Supervise events and team members throughout service to ensure quality and efficiency.
    
16. Guide banquet servers on table set-ups, place settings, and service flow.
    
17. Maintain thorough knowledge of all current and upcoming events.
    
18. Resolve guest and staff concerns promptly and professionally.
    
19. Demonstrate the ability to work under pressure and manage long or split shifts.
    
20. Prepare weekly duty rosters aligned with banquet functions and manage monthly manpower planning.
    
21. Ensure regular training, performance management, and initiatives to reduce staff attrition.
    
22. Coordinate transportation of food, equipment, and supplies for off-site catering events.
    
23. Operate sales and catering software such as Opera S&M, Protel Banquet, Delphi, or similar systems.
    
24. Operate and manage Point of Sale (POS) systems effectively.
    
25. Prepare and maintain monthly inventory and consumption reports.
    
26. Ensure availability of adequate guest supplies, beverages, and operating equipment for assigned functions.
    
27. Communicate clearly and professionally, including appropriate telephone etiquette.

Qualifications & Experience

Education

• Graduate or Post Graduate in Hotel Management

Experience

• 45 years of experience in a 4 or 5-star hotel chain, A-grade restaurant, or similar hospitality environment

Knowledge, Skills & Attributes

• In-depth knowledge of food and beverage preparation, presentation, and service standards

Skills

• Fluency in English (verbal and written) and local languages
• Strong interpersonal and people management skills

Attributes

• Effective team and time management skills
• Strong attention to detail and decision-making ability
• Ability to work under pressure and motivate teams