Hotel Job Level: 5 – Manager

Directly Reports to: Assistant Director of Food and Beverage

Assigned Department: Food and Beverage

Key Responsibilities

Job Summary 

Manages the Banquet operations to obtain maximum profit and maximum guest satisfaction. Responsible for coordinating the delivery of all food and beverage for functions held in the hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management.

Essential Duties and Responsibilities

• Coordinate the day-to-day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction.
• Greet function organizers on arrival and ensure that their requests are dealt with.
• Ensure the details on the event order are delivered.
• Follow up problems which may arise from event order and room allocations and rectify as soon as possible.
• Maintain master file of banquet functions.
• Supervise VIP functions as required.
• Oversee all service and set ups.
• Ensure rooms, quality of food and final set up are inspected regularly.
• Ensure all equipment requests are fulfilled.
• Works with the immediate superior to ensure the departmental performance of staff productivity. 
• Involved in preparation and management of the department’s budget to ensure that departmental cost is controlled and monitored. 
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Coordinates closely with Sales, Culinary, Events, and other operating departments to ensure seamless execution of banquet and resort-wide functions.
• Ensures banquet service standards reflect The Lind Hotels’ brand, delivering memorable and personalized guest experiences.
• Plans manpower requirements for functions, prepares staff schedules, and ensures adequate staffing levels based on event scale and complexity.
• Conducts pre-function briefings and post-event evaluations to address service gaps, guest feedback, and continuous improvement opportunities.
• Ensures proper handling, storage, and inventory control of banquet equipment, linens, and supplies to minimize loss and damage.

Required Qualifications

Required Skills

• Proven skills in leadership, strong teamwork, working well under pressure and being self-motivated.
• Familiarity with alcoholic beverages, wines and spirits.
• Exceptional interpersonal and customer service skills.
• Excellent communication and writing skills. 
• Exceptional ability to plan banquets, manage budgets, and meet deadlines.
• The ability to delegate appropriately.
• Organizational excellence.

Qualifications

• Extensive knowledge of catering equipment and venue requirements. 
• Commitment to delivering a high level of customer service.
• Must be able to work overtime, weekends, and holidays.
• Must be able to communicate clearly and efficiently with team members, guests, and management.
• Knowledge of food trends focusing on quality, production sanitation, food cost controls and presentation.

Experience

• Bachelor’s degree in Hotel Management, culinary arts, or related field.
• Experience in a 5-star or luxury hotel.
• 5 to 7 years of related experience, including management experience.

Key Internal Relationships

• Hotel Employees
• Interacts with guests and individuals outside the hotel, including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.