Assistant Banquet Manager

InterContinental; Ras Al Khaimah; On-site; AED 48,000 - 72,000; Full time

Job summary

An established industry player is seeking a dedicated Food and Beverage Supervisor to lead a dynamic team in providing exceptional guest experiences. The role involves conducting shift briefings, managing staff performance, and ensuring compliance with brand standards. You will be responsible for overseeing banquet operations, analyzing food and beverage statistics, and implementing promotional strategies. This position offers a unique opportunity to contribute to a vibrant hospitality environment, where your leadership will help enhance guest satisfaction and operational efficiency. Join a forward-thinking company that values innovation and excellence in service.

Qualifications

• 2 years of supervisory experience in food and beverage operations.
• Completion of a diploma or vocational certificate in a related field.

Responsibilities

• Conduct shift briefings and motivate staff for optimum service.
• Manage customer feedback and ensure guest satisfaction.
• Oversee banquet operations and coordinate with staff.

Skills

Staff Motivation

Guest Satisfaction

Cost Control

Market Analysis

Event Management

Education

Diploma in Hotel and Restaurant Management

Vocational Certificate in related field

Tools

Micros POS System

Job description

Every day is different, but you ll mostly be:

People

• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
• Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Works with Superior on manpower planning and management needs
• Ensures compliance to IHG brand standards.
• Communicates the resort s performance in guest love and the Guest Experience quadrant to team members in a timely and appropriate manner.
• Help guests with their questions and complaints to achieve complete guest satisfaction
• Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction.
• Encourage guest feedback to improve guest satisfaction
• Adhere to bill paying procedures
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Create positive publicity opportunities
• Up-sell property facilities
• Actively pursue cost saving measures
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost
• Forecasting
• Stock control
• Analyse food and beverage statistics through point of sale system
• Works with Superior in the preparation and management of the Department s budget

Responsible business

• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
• Adhere to opening and closing procedures
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Manage customer database and utilize effectively
• Executes banquet function orders
• Monitors the productivity level of each banquet service staff and extends assistance to anyone requiring guidance during functions
• Ensures that the highest quality standards in banquet operations are followed accordance with the hotel service procedures.
• Coordinates with Banquet staff and other departments involved in the preparation for the different functions to determine whether all necessary arrangements have been made
• Follows up on functions and ensures that these are carried out to the last detail
• Welcomes and bids farewell to all guests and group organizers
• Performs other duties that may be assigned by immediate supervisor
• Posts revenues in Micros and follows billing instructions as per function sheet
• Coordinates during events that the operation is running smoothly by supervising everybody on keeping an eye on service and food
• Co-operate with the company to achieve compliance with FLS legislation.
• Not undertake any activity which compromises their personal FLS, or the FLS of others.

What We need from you:

Completion of a Diploma or Vocational Certificate in Hotel and Restaurant Management or related field or equivalent combination of education and food & beverage operations experience including 2 years of Supervisory experience.