Banquet Manager

THE CAPITOL KEMPINSKI HOTEL SINGAPORE; Penarth, High Street; On-site; GBP 35,000 - 55,000; Full time

Job summary

The Capitol Kempinski Hotel Singapore seeks a Banquet Manager to lead the banqueting team and ensure service excellence in line with Kempinski standards.

You will collaborate with culinary and sales teams to drive events, manage budgets, and uphold hygiene and safety regulations, while developing staff and generating new business opportunities.

Qualifications

• Warm, pleasant, friendly demeanor with strong interpersonal skills.
• Proficient in English.
• Minimum of 3 years' experience in a similar capacity.
• Diploma in Hospitality or F&B Service.
• Familiarity with HACCP and health & safety rules and procedures.

Responsibilities

• Lead the Banquet team to deliver service and setup standards.
• Collaborate with Sales, Catering, Housekeeping to ensure smooth operations.
• Assist in budget preparation and cost control for banquets.
• Upsell banqueting offerings and monitor guest satisfaction.
• Develop banquet schedules and coordinate with the culinary team on events.

Skills

Interpersonal skills

English proficiency

People management

Customer service

Education

Diploma in Hospitality or F&B Service

Job description

SCOPE

To produce 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.

OVERALL OBJECTIVES

The job of Banquet Manager is executed satisfactorily when:

• Strictly adhering to all hotel rules, including fire, safety, and hygiene regulations (HACCP).
• Driving sales to achieve the full potential of the banqueting department and adhering to the budget.
• Ensuring high-quality products and services are consistently provided.
• Developing the banqueting department to generate new business opportunities.
• Fostering innovation and implementing new ideas in banquet services.
• Successfully implementing talent growth and development within the department.

Talent Development Responsibilities

• Support and implement new Talent Development initiatives.
• Identify internal and external talents that align with Kempinski’s values.
• Support career development through training and multi-tasking assignments.
• Provide continuous feedback and conduct annual performance appraisals for department staff.

MAIN RESPONSIBILITIES

• Ensure punctuality and adherence to hotel grooming standards.
• Maintain a clean and organized work environment.
• Lead the team to deliver the highest levels of service and setup standards.
• Collaborate with various departments (Sales & Catering, Housekeeping, Stewarding) to ensure smooth operations and high standards.
• Assist in budget preparation and conduct monthly inventory checks.
• Upsell banquet offerings and manage cost control.
• Develop banquet schedules and coordinate with the culinary team on event planning and execution.
• Lead menu design and tastings in collaboration with the culinary team.
• Monitor guest satisfaction and handle complaints efficiently.
• Manage staffing, including recruitment, training, and scheduling.
• Ensure compliance with hotel policies and procedures, including opening and closing procedures.

Additional Responsibilities

• Attend all staff meetings and required training sessions.
• Monitor and report on department performance and implement improvements as needed.
• Manage payroll effectively and optimize the use of part-time employees.
• Support supplier relations and manage operating supplies and equipment.
• Undertake additional tasks and responsibilities as required by the Head of Department.

QUALIFICATIONS

• Warm, pleasant, friendly, and confident demeanor with strong interpersonal skills.
• Proficient in English.
• Minimum of 3 years' experience in a similar capacity.
• Diploma in Hospitality or F&B Service.
• Positive attitude and a team player with the ability to work independently under pressure.
• Strong problem-solving skills and the ability to foster effective working relationships with staff and clients/vendors.
• Familiarity with HACCP requirements and knowledge of health and safety rules and procedures.