The Assistant Banquets Manager oversees all aspects of a banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Assistant Banquet manager, in liaison with the F&B Manager is also responsible for all aspects of supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet staff.
Qualification
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Previous F&B experience required.
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Previous supervisory experience required.
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Above average verbal and written communication skills required.
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Must possess computer skills with knowledge of Microsoft Office.
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Must possess outstanding guest service skills.
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Previous money handling experience with basic math skills required.
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Ability to organize/prioritize and complete multiple tasks simultaneously.
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Ability to make decisions and accommodate a flexible work schedule.
Responsibilities
- To be responsible for the banqueting operation and assisting in the running of any other F&B outlet in the in the absence of the Departmental Manager
- Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
- To ensure that banquet rooms are laid up to the required standard and as per the guest request as indicated on the function sheets.
- Regularly attends BEO meeting or arranges for a representative to be present in your absence
- Meet with the Chef and to review scheduled group’s menu and equipment requirements.
- Review sales for previous day and resolve discrepancies with Accounting. Track revenue against budget.
- Regularly monitor the inventory of all F&B supplies and orders supplies when needed.
- Always completes and signs for all stock requisitions and continually monitors inventory costs against budget.
- To approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.
- To maximize the departments profits together with controlling of the departmental costs, whilst maintaining service standards and product quality.
- To ensue efficient stock planning so that wastage is minimized.
- To take complete responsibility for and /or report on any guest complaint; infraction of unusual situations etc. as soon as possible.
- To ensure that all necessary supplies are ordered in a timely manner.
- Ensure that company property is safe to use, cleaned appropriately, and kept secure at all times.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
- To identify training needs and to liaise with the Training Manager in organizing training programmes for staff in the department
- To keep abreast with the competition by conducting periodic competition and market surveys
- To maintain and enforce such systems and methods in the area of Banquet service as laid down by the management
- To develop new and superior methods of professional food and beverage service
- To ensure that employees in the department conform to house rules and policies of the Hotel
- To run departmental staff briefings daily, and staff meetings monthly.
- To hire casuals for events, conferences and to ensure that they are trained in accordance with the hotel standards.
- To carry out appraisals as per the company appraisals system and to initiate the performance evaluation of his subordinate staff
- To be fully conversant with disciplinary procedures and all other relevant human resources practices e.g. sickness/absenteeism.
- Continuously analyze actual standards observed against department standards. Demonstrate a pro-active approach to delivering company and operational standards and actively challenge deviation.
- To develop interactive customer relations and to be aware of any possible future requirements. To relay such information and ideas to the Food & Beverage Manager/GM for the enhancement of customer expectation.
- To have a thorough knowledge of and adherence to the law with regard to the following company regulations:
- Fire regulations and procedures
- Health and safety regulations
- First aid procedures
- Food Hygiene regulations
- To participate in any training/development schemes required by management
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