Villa Rosa Kempinski – Banquet Manager.

Reporting to the Director of Food and Beverage/ Assistant Food and Beverage Manager, the incumbent will be responsible for producing an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team.

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Villa Rosa Kempinski is a Five Star luxury hotel situated on Chiromo Road, the hotel is just a 5-minute drive to the city centre, and 20 km from Jomo Kenyatta International Airport.The hotel boasts of 200 stylishly-designed and tastefully-decorated rooms and suites spread on 10 floors, 5 themed restaurants, varied conference rooms plus Kempinski The Spa.
 
Banquet Manager
 
Reporting to the Director of Food and Beverage/ Assistant Food and Beverage Manager, the incumbent will be responsible for producing an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
 
Main Responsibilities
  • Ensure that all rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
  • Ensure that the sales are driven to the Banqueting department’s full potential and that budget is adhered to.
  • Ensure that a High quality of product and service is never compromised in the Banquet operations.
  • Ensure that the Banqueting department is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
  • Ensure that innovation and new ideas are fostered, implemented and communicated to the Head of Department.
  • Ensure that the growth of internal talent within the Banqueting department is successfully implemented.
  • Responsible for driving Talent Development for his/her staff.
  • Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
  • Provide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.
  • Ensure that the place of work and surrounding area is kept clean and organised at all times.
  • Execute and demand the team to execute the highest level of service and set-up standards at all times.
  • Be knowledgeable of all services and products offered by the hotel.
  • Set an example in terms of thorough service and product knowledge of the Banqueting offering.
  • Assist in preparation of the Banqueting budget.
  • Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
  • Perform up selling for all items offered by the department assigned as well as offering alternatives.
  • Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
  • Identify errors and correct them as required during set-up, service and breakdown of operations.
  • Produce reports and analysis of the outlet and present report in the monthly performance meeting.
  • Lead the Banqueting department efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
  • Establish rapport with guests and meeting organizers to ensure satisfaction and personalized service.
  • Work in close term with Stewarding and Housekeeping to ensure that all areas are regularly maintained and organised.
  • To work closely with the Sales & Catering department and establish a good rapport to ensure successful flow of communication.
  • Participate planning sessions of the Banquets together with the Sales & Marketing Department.
  • Plan the banquets’ schedule and checklist with Executive Chef / Banqueting Chef.
  • Hold event briefings for the Service and Culinary Teams.
  • Actively participate in Banqueting menu design in cooperation with the Culinary Team, Bar Manager and Chef Sommelier / Sommelier.
  • Organise tastings of new Banqueting menus.
  • Foster and implement creative ideas for Banqueting offering.
  • Implement a flexible work schedule based on business patterns.
  • Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources Department.
  • Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
  • Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
  • Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
  • Attend daily or weekly meetings with the Culinary Team and fostering team work to constantly develop the Banqueting department for more success.
  • Attend all required trainings as described by the Food & Beverage Department.
  • Report incidents requiring disciplinary actions immediately to the Head of Department.
  • Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
  • Support all activities and cooperation with the suppliers.
  • Monitor and constantly improve quality and guest satisfaction trough personal correspondence with the clients, such as event organisers.
  • Organise all required outlet specific trainings as described by the department.
  • Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
  • Respond to any changes in the department as dictated by the hotel management.
  • Handle guest enquiries and complaints in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
  • Ensure that the opening and closing procedures established for the outlet are followed.
  • Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
  • Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
  • Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Qualifications
  • BA/BSc/ Diploma in Hospitality Management or related field, preferably from a hospitality College or MBA.
  • Minimum 5 years in F&B management role, preferably including experience in a successful food & beverage banquets operation.
  • English – excellent oral and written skills. Additional Language will be beneficial
  • Proficiency in Excel, Word and Power point.
  • Strong knowledge of beverages (cocktails, liquors, wine, etc…) Outside Catering and Banqueting Operations.
  • Excellent written and verbal communication skills.
  • Ability to identify and delegate tasks effectively.
  • Excellent organizational and time management skills.
  • Applies a professional, confidential and ethical approach at all times.
  • Works in a safe, prudent and organized manner.
  • Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
  • Passionate for Food & Beverage
  • Leader, Team player and Sense of Responsibility
  • Analytical thinker
  • Flexible and reliable
Click below to apply
 


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