The Banquet Manager is responsible for the operation, management and overall performance of the Banquet operations. As such the Banquet Manager will be directly involved in the day to day running of these areas in connection with staffing, guest services and product quality. Delegation of duties and responsibilities to his assistants is necessary to ensure the proper functioning of all phases of F&B service in the areas under the Service Manager control. The Banquet Manager is to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies. It should be noted that Banquet Manager can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.
With minimum 3 years experience in the same field.
With good background in Food & Beverage.
Strong background in Banquet Operations
Presentable and well-groomed.
Knows Infrasys Operation.
A self-starter. Must be guest oriented, creative and must have an eye for details.
Can work with limited staff and in under pressure