Banquet Service Manager (Large Unit)

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Date: 04-Apr-2019

Location: United Arab Emirates, AE

Company: EMAAR

The Banquet Service Manager ensures customer satisfaction through facilitating a productive relationship with the Sales team and Culinary department ensuring that all client expectations are exceeded on a day to day basis. Responsible for an 80% hands on approach through thorough processes of planning, supervising and the co-ordination of the day to day operations of the hotel’s banqueting department, ensuring the hotels Banqueting services, facilities and standard positions itself as a leader in the Marketplace.

Assisting the management in implementing and supervising the Operational Standards as well as the Hotel’s internal rules and regulations.


People Management

  • Ensure that a succession plan is in place for potential staff and supervisors that will promote good work practices in development and learning opportunities
  • Close liaison with the Director of Food and Beverage and relevant personnel to enhance and improve our services and products on a daily basis
  • Abide by the policies and procedures set out by the corporate office and implement the relevant changes as designated by Director of F& B or General Manager
  • Meet grooming standards of the hotel as set out in the corporate guidelines, and ensure that all staff adheres to the minimum-grooming standard
  • Co-ordinate activities and ensure uniform operational practices are followed and name badges are worn
  • Formulate roster of associates in relation to demand and daily Food & Beverage events, ensuring rostering and manpower remains in line with the budgeted guidelines
  • Record daily, weekly and monthly productivity and compare it with budgeted expectations
  • Have a thorough understanding of the hotels payroll system and actively be involved in the control of payroll within the Food and Beverage Department
  • Liaise closely with the Talent & Culture department on issues and take disciplinary action immediately if required
  • Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the Quality & Brand Experience Manager.
  • Conduct on the job training for all assigned personnel. Develop training in correct skills and techniques in conjunction with the other department heads and Director of Food & Beverage.



Promotions and Product Development

  • To identify in accordance with Food and Beverage Management, market needs and trends.
  • Participates in Public Relations activities, sales calls and other promotional activities designed at enhancing the image and profitability of the outlet and hotel.
  • Constantly strives to develop and increase sales in order to increase profitability.
  • To provide Management with creative ideas to project and enhance the image of the outlet and hotel.
  • To continually be aware of hotel services and activities to be able to promote other hotel offerings and to be responsive to guest inquiries.


General responsibilities and authority

  • Meet and greet the client, assist the organizer during the planning stages regarding set up requirements.
  • Gives ideas and suggestion if required
  • Ensuring that the event set up are finished at least 1 hour before the guest’s arrival
  • Fully understanding of all the details in the Banquet Events Order
  • Ensuring that the buffet foods and beverages presentation are up to standard
  • Running through the event agenda with the main organizer at least 30 minutes before the event start
  • Ensuring all posted items are checked before presenting the bill to the client
  • Shift work, weekend and public holiday work required to relieve financial challenges and provide Guest Satisfaction
  • Understand and act upon the legislation in regard to the responsible service of alcohol and entertainment licenses
  • To be fully familiar with and act upon local legislation on Health and Safety, Food Safety and HACCP as per the Dubai Municipality guidelines
  • Attend training and meetings when required
  • Be aware of both hotel security and privacy in respect to all associates and clients
  • Allocation of work schedules for associates to ensure equal distribution of workloads. Revise schedules where required
  • Plan for special duties to be carried out by the Sales team to improve working relationships and efficiency in the workplace
  • Regular inspection on work being performed and ensure that standards are being met and maintained through effective management practices to achieve financial results and guest satisfaction
  • Report all maintenance problems in your area. Plan and provide care of equipment furnishings and all hotel property. Ensure maintenance requests are carried out and completed
  • Responsible for maintaining a perpetual inventory of supplies, requisitioning supplies as required and verifying orders when required
  • Co-ordinates with departments for any areas of activity which need special arrangements to meet the demand of all events
  • Encourage work simplification, efficiency and general pride in work performed
  • Have a thorough understanding of the Delphi events management system
  • Maintain control of beverage and food stocks and undertake monthly stock takes
  • Have a thorough understanding of the hotels FMC system
  • Hands on approach to plan, direct and co-ordinate the service of food and beverage, ensuring standards are met and guest expectations are exceeded
  • Ensure training needs are identified and training sessions occurring and are recorded as per corporate guidelines. Must also closely liaise with the Food & Beverage manager in this regard
  • Ensure completion of incident reports paperwork and necessary communication where and when needed
  • Ensures all staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
  • He/she is familiar with all related company documentation and especially with the relevant SOP’s for his/her field of responsibility.
  • Other duties as assigned by the Director of Food and Beverage or General Manager
  • Maintain a professional image inside and outside the hotel.




Job Segment: Service Manager, Food Service, Banquet, Manager, Outside Sales, Customer Service, Hospitality, Management, Sales

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