Assistant Manager, Banquet Operations

Tanah Merah Country Club; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading country club in Singapore is seeking a Banquet Supervisor to manage banquet operations and oversee staff during events. The role involves coordinating with various departments, ensuring high service standards, and maintaining banquet areas. Candidates should possess a diploma in hospitality, extensive experience in supervisory roles, and strong leadership skills to excel in a dynamic environment.

Qualifications

• Minimum 5 years relevant experience with supervisory experience in hospitality.
• Good knowledge of banquet setup, service flow, and hygiene standards.
• Able to work under pressure with flexible shifts.

Responsibilities

• Oversee on-site banquet operations, including setup and service.
• Lead and supervise banquet service staff.
• Coordinate with kitchen and housekeeping for event delivery.

Skills

Leadership

Team Management

Coordination

Communication

Service Orientation

Education

Diploma in Hospitality or F&B Management

Tools

POS Systems

Job description

Job Description

• Oversee on-site banquet operations, including setup, service, and teardown.
• Lead and supervise banquet service staff, ensuring adherence to service standards.
• Coordinate with kitchen, stewarding, and housekeeping for seamless event delivery.
• Maintain cleanliness and proper upkeep of all banquet areas and equipment.
• Manage staff schedules and ensure adequate manpower for events.
• Address and resolve guest issues promptly during events.
• Support inventory control and ensure availability of equipment and supplies.
• Ensure compliance with hygiene, safety, and club standards.
• Provide feedback and operational insights to the Banquet Sales/Admin team.
• Perform other duties as assigned by the F&B Manager.

Requirements

• Minimum Diploma in Hospitality, F&B Management, or a related field.
• Minimum 5 years relevant experience with supervisory experience in a hospitality or banquet setting.
• Strong leadership and team management skills.
• Good knowledge of banquet setup, service flow, and hygiene standards.
• Familiar with POS systems and basic inventory management.
• Excellent coordination and communication abilities.
• Service-oriented, hands-on, and able to lead by example.
• Able to work under pressure, including long or split shifts, weekends, and public holidays.
• Must be capable of handling event setup and operational tasks