Banquet and Outlet Manager

Job Summary:

The Banquet and Outlet Manager is responsible for overseeing the operations of banquet services and dining outlets within the establishment. This role includes managing events, coordinating with various departments, ensuring exceptional guest experiences, and leading the service team. The ideal candidate will possess strong organizational and leadership skills, with a keen eye for detail and a passion for hospitality.

Key Responsibilities:

• Event Management:
• Plan, coordinate, and execute banquet events, ensuring all details are managed effectively.
• Collaborate with clients to understand their needs and provide tailored solutions for events.
• Monitor event timelines and ensure adherence to schedules.
• Outlet Operations:
• Oversee daily operations of dining outlets, ensuring high standards of service and food quality.
• Manage staffing levels, scheduling, and training for all food and beverage service staff.
• Develop and implement operational procedures to enhance efficiency and guest satisfaction.
• Guest Experience:
• Ensure exceptional guest experiences by maintaining high service standards and responding promptly to guest feedback.
• Foster a welcoming atmosphere and address any concerns or issues that arise during events or in the outlets.
• Financial Management:
• Assist in budgeting and forecasting for banquet and outlet operations.
• Monitor revenue and expenses, implementing strategies to maximize profitability.
• Analyze financial reports to identify areas for improvement.
• Team Leadership:
• Lead, train, and motivate the banquet and outlet staff to achieve performance goals.
• Conduct regular performance evaluations and provide constructive feedback to team members.
• Promote a positive work environment and encourage teamwork among staff.
• Collaboration:
• Work closely with the culinary team to ensure menu offerings meet guest expectations.
• Coordinate with the sales and marketing team to promote banquet services and special events.
• Liaise with other departments to ensure smooth operations and guest satisfaction.

Qualifications:

• Education:
• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• Experience:
• Minimum of 3-5 years of experience in food and beverage management, with a focus on banquet operations.
• Previous experience in a hotel or high-volume restaurant setting is advantageous.
  
  

Skills

Fluent in English