AdresseTo assist in supervising and directing all aspects of the food and beverage operation, particularly in the area of Banquet operations and In Room Dining. The Banquets Manager works under the general direction of the Food & Beverage Services Manager and within the limits of established Hotel and local policies and procedures.
Specific Duties
- To supervise the staff and general operation of the Banquets and In-Room Dining operation, directed by the Food & Beverage Services Manager.
- Provides functional assistance and direction to the food and beverage operation.
- Supervises the day-to-day functioning of all banqueting department employees, facilities and costs to ensure maximum profit is achieved.
- Oversees the preparation, presentation and service of banquet food and beverage products to ensure highest quality at all times.
- Leadership: To make a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with guests and colleagues.
- Security: To effectively maintain security and standards during peak business periods. Close contact with the Chief Security Officer is to be maintained and all risk management procedures understood.
- To train and supervise food and beverage staff, co-ordinating their work during shift periods and ensure they carry out their duties and responsibilities per departmental standards.
- To exhibit exemplary personal deportment, appearance and attitude in a manner which enhances each guest’s experience and satisfaction.
- To maintain highest standards of hygiene and quality assurance practices.
- To ensure that all staff under your direct supervision are smartly and correctly attired reporting for duty punctually in the correct uniform and maintain a high standard of personal appearance and hygiene at all times.
- To be familiar with all items on menus available to clients including names and styles of wines detailed on the wine list.
- To carry out and attend briefing sessions held before each function or meal period covering menu knowledge and promotions.
- To compile and work with checklists per meal period.
- Carrying out a complete mise en place in accordance with the in room Dining operating manual.
- To be familiar with guest’s in house lists and to check for special clients, VIPs and any advance orders.
- To conduct the inspection regularly to make sure room amenities are placed correctly.
- To offer each party or client pre-meal drinks, aperitifs, cocktails in a prompt, efficient, courteous and helpful manner.
- To train and supervise TMs operate the computer terminal ordering and billing systems as required. To transmit via the computer system.
- To ensure a high level of communication is maintained with all other hotel departments, taking a proactive approach to informing departments of function and restaurant requirements and being receptive to other departments’ needs.
- To keep management informed of any difficulties experienced with other departments of the hotel, and of difficult situations arising with clients.
- To be fully aware of the hotel’s health and safety and fire regulations, and to carry them out according to procedures, ensuring that all staff have a comprehensive understanding and adhere to fire, safety and hygiene policies.
- To be aware of the hotel’s licensing regulations, trade descriptions and legal requirements and to carry out these regulations.
- To hold and attend regular training sessions and communication meetings.
- To assist the Food & Beverage Services Manager with administrative duties and other staff administration such as preparing staff rosters according to forecasted business.
- To assist the Food & Beverage Services Manage in staff training and development, performance assessment and any disciplinary activities, as required.
- To assist other departments with activities as appropriate and directed by management and foster collaborative relationships with the Bar and Restaurant Managers.
- To perform any other related duties and special projects as assigned by the Hotel.
What are we looking for?
A Banquet Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should recognize yourself in the following description:
- Strong knowledge of hotel/leisure/service sector
- Record of success in Conference and Banqueting operations, specifically the ability to deliver profit, control costs, and build customer loyalty
- Strong administrative and communication skills
- Exceptional leadership skills to create a winning team
- Conference and Banqueting Operations experience in a managerial position in hotel/Events Centre
- Degree or diploma in Hotel Management or equivalent
- Passion for delivering exceptional levels of guest service
- Flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you
- Self-motivator with an ability to work with minimal supervision
- Contributes ideas and suggestions to enhance operational/environmental procedures in the Hotel
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
