Banquet Manager (Food & Beverage Department)

CHM Hotels; George Town; On-site; MYR 100,000 - 150,000; Full time

Job summary

A hospitality company is seeking an experienced Banquet Manager to lead the events team in George Town, Malaysia. The role involves planning and overseeing banquet operations, ensuring high service standards, and coordinating with various departments. The ideal candidate should possess strong leadership and event orchestration skills, along with a passion for delivering top-tier hospitality. This position offers a dynamic work environment focusing on the successful execution of various events.

Qualifications

• Proven experience as a Banquet Manager or in a similar role in hospitality.
• Expertise in organizing successful events and operations management.
• Strong interpersonal and communication skills.

Responsibilities

• Plan and oversee daily banquet operations.
• Train and monitor banquet staff performance.
• Ensure quality control and guest satisfaction.

Skills

Leadership skills

Event orchestration

Customer service

Job description

We are looking for a charismatic and experienced Banquet Manager to lead our events team. Are you an expert in orchestrating events, do you possess strong leadership skills, and are you passionate about delivering top-tier hospitality? Join us to lead the success of various events, from corporate meetings to grand wedding receptions.

Key Responsibilities

• Operations Management: Plan and oversee daily banquet operations, including hall setup, food & beverage service, and event execution in strict accordance with Banquet Event Orders (BEO).
• Team Leadership: Train, schedule (roster), and monitor the performance of banquet staff (both permanent and casual) to ensure consistent and efficient service standards.
• Department Coordination: Liaise closely with the Sales, Kitchen, and Stewarding teams to ensure every event detail meets the client's requirements.
• Quality Control: Maintain high standards of hygiene, safety, and equipment maintenance within the banquet department.
• Guest Relations: Handle guest inquiries, concerns, or complaints promptly and professionally during events.
• Cost Management: Monitor equipment inventory and effectively control labor costs and wastage.