Kempinski Hotels – Banquet Manager.

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Key Responsibilities:

  • Responsible to Assistant Food and Beverage Operations Manager.
  • Responsible for Banquet Supervisor, Waiter / Waitress.
  • 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.
  • Assist in leading the outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
  • Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
  • Act as a Manager in duty in the absence of the Banquet Manager in the outlet.
  • Be knowledgeable of all services and products offered by the hotel.
  • Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Banquet Manager.
  • Have an understanding of the monthly profit and loss statement of the department.
  • Conduct all outlet meetings in the absence of the Banquet Manager.
  • Perform up selling for all items offered by the department assigned as well as offering alternatives.
  • Attend and contribute to necessary staff meetings, departmental trainings and hotel initiated trainings scheduled.
  • Be knowledgeable to operate the existing MICROS system based on the trained responsibility level as assigned in the department.
  • Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
  • Plan daily routine checklist and station division according to the work schedule.
  • Attend all required trainings as described by the department.
  • Attend daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
  • Report incidents that require disciplinary actions immediately to the Banquet Manager.
  • Assist in carrying out scheduled inventories of products and operating equipment.
  • Respond to any changes in the department as dictated by the hotel management.
  • Handle guest enquiries and complaints in the outlet 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.
  • Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
  • All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
  • The sales are driven to the Banqueting department’s full potential and that budget is adhered to.
  • A High quality of product and service is never compromised in the Banquet operations.
  • The Banqueting department is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
  • Innovation and new ideas are fostered, implemented and communicated to the Head of Department.
  • The growth of internal talent within the Banqueting department is successfully implemented.
  • Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Desired Skills and Qualifications:

  • Degree/ Diploma in Hotel management.
  • Experience in a similar role and proven track record may be considered in lieu of specialized education.
  • Basic Certification in Food and Beverage Service Operations.
  • At least three years experience in a similar position.
  • Presentable, well spoken individual.
  • Pleasant and outgoing personality.
  • Ability to express oneself clearly and concisely.
  • Excellent grooming skills and must be well versed in professional and personal etiquette.
  • Knowledge of other foreign languages will be a distinct advantage.
  • Ability to remain calm and composed under pressure.
  • Knowledge and experience in the use Micros and Fidelio.
  • Ability to operate computer and office equipment.
  • Proficiency in Excel and Word.
  • Ability to establish and retain effective working relationships with hotel staff and clients/vendors.

To apply




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