Banquet Operation Manager (GCW)

Grand Copthorne Waterfront Hotel Singapore; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A luxury hotel in Singapore is looking for a Banquet Operation Manager to lead daily operations and ensure exceptional guest experiences. The role requires strong leadership, management of banquet teams, and collaboration with multiple departments. Ideal candidates will have at least 5 years of relevant experience, a degree in Hospitality Management, and be flexible to accommodate event requirements. Competitive compensation and benefits are offered.

Qualifications

• Minimum 5 years of relevant experience in banquet operations.
• At least 2 years in a managerial role.
• Strong leadership and communication skills.

Responsibilities

• Lead daily banquet operations and event coordination.
• Supervise and train banquet teams.
• Monitor banquet operating costs and compliance with regulations.

Skills

Leadership

Communication

Organizational skills

Interpersonal skills

Multitasking

Education

Diploma or Degree in Hospitality Management

Tools

Microsoft Office

Hotel management systems

Job description

Grand Copthorne Waterfront Hotel Singapore – Central Singapore

The Banquet Operation Manager requires strong leadership, hands‑on management, and the ability to collaborate across departments to deliver memorable and exceptional guest experiences in line with our hotel’s luxury brand standards.

Key responsibilities

• Lead and manage the daily banquet operations, ensuring smooth coordination of events and functions.
• Supervise, train, and motivate banquet teams to deliver outstanding guest service in line with brand expectations.
• Oversee banquet setup, service, and breakdown to ensure timely and high‑quality execution.
• Collaborate closely with the Sales, Culinary, and Events teams to ensure accurate event detailing and seamless handover from sales to operations.
• Conduct pre‑event and post‑event briefings to align expectations and review performance.
• Monitor and control banquet operating costs, manpower scheduling, and inventory to achieve financial targets.
• Ensure compliance with health, safety, and hygiene regulations in all banquet operations.
• Handle guest feedback professionally, resolving issues promptly to maintain guest satisfaction and brand loyalty.
• Drive continuous improvement through staff training, guest feedback analysis, and operational innovation.
• Support the Director of Banquet in budgeting, forecasting, and strategic planning for the department.
• And other duties as assigned by the F&B Management Team to assist on other outlets duty.

Requirements

• Diploma or Degree in Hospitality Management or related field.
• Minimum 5 years of relevant experience in banquet operations including at least 2 years in a managerial role.
• Strong leadership, communication, and interpersonal skills with the ability to inspire and manage large teams.
• Excellent organizational skills and attention to detail with the ability to multitask under pressure.
• In‑depth knowledge of banquet service standards, menu planning, and event logistics.
• Proven track record of managing high‑profile and large‑scale events.
• Proficient in Microsoft Office applications and familiar with hotel management systems.
• Flexible to work weekends, public holidays, and extended hours based on event requirements.
• Exceptional grooming and presentation, reflecting a professional image consistent with hotel standards.