Banquet Manager (Local Candidates Only)

Kempinski Hotels SA; Singapore; On-site; SGD 60,000 - 85,000; Full time

Job summary

Kempinski Hotels in Singapore is seeking a Banquet Manager to lead the banquet team and deliver outstanding service for events, in collaboration with the culinary team.

The role requires a minimum of 3 years in a similar capacity, a Diploma in Hospitality or F&B Service, and strong English skills, with HACCP knowledge. Local candidates preferred for this permanent full-time position in Singapore.

Qualifications

• Minimum of 3 years' experience in a similar capacity.
• Diploma in Hospitality or F&B Service.
• Proficient in English.
• Familiar with HACCP and safety regulations.

Responsibilities

• Lead the banquet team to deliver high service standards and flawless event setup.
• Collaborate with Sales & Catering, Housekeeping and Stewarding for smooth operations.
• Assist in budget preparation and monthly inventory checks; upsell services.
• Develop banquet schedules and coordinate with culinary team on events.

Skills

Banquet operations

Team leadership

Customer service

English proficiency

Budget control

Education

Diploma in Hospitality or F&B Service

Job description

Banquet Manager (Local Candidates Only)

Department: Food & Beverage

Employment Type: Permanent - Full Time

Location: Singapore - Singapore

Description

To produce an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager / Catering Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.

Overall Objectives

• 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.

Requirements

• 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.