Amara Singapore

Banquet Manager

Amara Singapore Date Posted: 14-Nov-2017

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Job Nature:
Permanent
Position Level:
Experienced, Manager
Qualification:
Diploma

Job Description

Job Description:

Oversee Banquet operations to ensure high quality of food and service delivered to guests at functions in accordance with the Hotel standards.

 

Responsibilities: 

  • Read log book and all BEOs at the start of work shift.
  • Attend Banquet Event Order (BEO) meetings twice a week with Catering Sales to align and confirm all requirements for events.
  • Meet and ascertain guests’ requirement for their events, with representative from Catering Sales. 
  • Work with relevant Outlet Manager, Chief Steward, Executive Chef or partners to map out the requirement and provide the resources essential for events.
  • Communicate and delegate responsibilities to Banquet Manager / Asst Managers to follow-up on all resources and services required from other departments, such as table cloths, uniforms, technical support etc. 
  • Conduct and enforce all pre-event checks and control procedures. 
  • Inspect and ensure equipment is in working good condition and resources are sufficient. Recommend and propose purchases when required. 
  • Monitor the quality and quantity of all food and beverage items served. Provide feedback and correction actions to maintain consistent quality. 
  • Conduct basic Banquet department briefing to all full time Associates. 
  • Brief the Banquet team on the event programme and menu and ascertain they are familiar with it. 
  • Provide fast and effective solutions to resolve any operations or service gaps. 
  • Operationally in-charge of the Audio Visual (AV) team from Engineering Dept.
  • Ensure all agreed action plans proposed by guests or Catering Sales staff are implemented, if any.
  • Distribute, collect and collate feedback from guests via "Your view matters". Review guest feedback and overall customer satisfaction rating. Update F&B Manager on service performance and recommend actions for improvement.
  • Review and track daily revenue costs and reports ensuring expenses are controlled and below revenue. 
  • Analyze Monthly Profit and Loss statements and propose to F&B Manager appropriate actions to be taken to optimize profitability and manage costs. Attend monthly Profit and Loss Meetings to provide explanations on financial performance, if required.
  • Set, monitor and achieve Key Performance Indicators (KPIs) for the department so as to meet/exceed Business Unit annual Budget and strategic F&B goals. Cascade yearly KPIs for individual Associates as part of their job performance targets. 
  • Review and discuss collaboratively, with Director of Catering Sales, function packages with the aim to increase overall revenue.
  • Review and update daily operational procedures ensuring SOPs and relevant training materials are updated on a periodic basis. 
  • Conduct daily inspection on storage areas for cleanliness and working conditions using established checklist. 
  • Work with Director of Catering Sales and Executive Chef to review menus twice a year and make changes if necessary.
  • Attend daily F&B Briefing, Operations Meeting and monthly F&B meeting. 
  • Conduct briefing for staff and supervise staff
  • Handle manpower deployment, recruitment, welfare, staff grievances and disciplinary issues. 
  • Conduct performance appraisals for Banquet staff and manage their performance by coaching and training them in accordance with established Hotel standards.
  • Perform any other duties as assigned by management.

 

Job Requirement 

 

  • Maintain highest standards of professionalism, ethics, grooming and attitude towards Associates, guests, suppliers and other clients.
  • Strong communication, customer service and interpersonal skills.
  • Good leadership skills.
  • Good knowledge and enforcement of local liquor and food service laws. 
  • IT proficiency in MS Office applications and Hotel systems.
  • Pleasant personality
  • Strong team player. 
  • Ability to multi-task and solve problems in a demanding environment. 
  • Costing ability
  • Food Hygiene certificate
  • Willing to work long hours and on weekends/PH
  • Ability to relate to and manage large crowds. 

 

 

 

Job Description:

Oversee Banquet operations to ensure high quality of food and service delivered to guests at functions in accordance with the Hotel standards.

 

Responsibilities: 

  • Read log book and all BEOs at the start of work shift.
  • Attend Banquet Event Order (BEO) meetings twice a week with Catering Sales to align and confirm all requirements for events.
  • Meet and ascertain guests’ requirement for their events, with representative from Catering Sales. 
  • Work with relevant Outlet Manager, Chief Steward, Executive Chef or partners to map out the requirement and provide the resources essential for events.
  • Communicate and delegate responsibilities to Banquet Manager / Asst Managers to follow-up on all resources and services required from other departments, such as table cloths, uniforms, technical support etc. 
  • Conduct and enforce all pre-event checks and control procedures. 
  • Inspect and ensure equipment is in working good condition and resources are sufficient. Recommend and propose purchases when required. 
  • Monitor the quality and quantity of all food and beverage items served. Provide feedback and correction actions to maintain consistent quality. 
  • Conduct basic Banquet department briefing to all full time Associates. 
  • Brief the Banquet team on the event programme and menu and ascertain they are familiar with it. 
  • Provide fast and effective solutions to resolve any operations or service gaps. 
  • Operationally in-charge of the Audio Visual (AV) team from Engineering Dept.
  • Ensure all agreed action plans proposed by guests or Catering Sales staff are implemented, if any.
  • Distribute, collect and collate feedback from guests via "Your view matters". Review guest feedback and overall customer satisfaction rating. Update F&B Manager on service performance and recommend actions for improvement.
  • Review and track daily revenue costs and reports ensuring expenses are controlled and below revenue. 
  • Analyze Monthly Profit and Loss statements and propose to F&B Manager appropriate actions to be taken to optimize profitability and manage costs. Attend monthly Profit and Loss Meetings to provide explanations on financial performance, if required.
  • Set, monitor and achieve Key Performance Indicators (KPIs) for the department so as to meet/exceed Business Unit annual Budget and strategic F&B goals. Cascade yearly KPIs for individual Associates as part of their job performance targets. 
  • Review and discuss collaboratively, with Director of Catering Sales, function packages with the aim to increase overall revenue.
  • Review and update daily operational procedures ensuring SOPs and relevant training materials are updated on a periodic basis. 
  • Conduct daily inspection on storage areas for cleanliness and working conditions using established checklist. 
  • Work with Director of Catering Sales and Executive Chef to review menus twice a year and make changes if necessary.
  • Attend daily F&B Briefing, Operations Meeting and monthly F&B meeting. 
  • Conduct briefing for staff and supervise staff
  • Handle manpower deployment, recruitment, welfare, staff grievances and disciplinary issues. 
  • Conduct performance appraisals for Banquet staff and manage their performance by coaching and training them in accordance with established Hotel standards.
  • Perform any other duties as assigned by management.

 

Job Requirement 

 

  • Maintain highest standards of professionalism, ethics, grooming and attitude towards Associates, guests, suppliers and other clients.
  • Strong communication, customer service and interpersonal skills.
  • Good leadership skills.
  • Good knowledge and enforcement of local liquor and food service laws. 
  • IT proficiency in MS Office applications and Hotel systems.
  • Pleasant personality
  • Strong team player. 
  • Ability to multi-task and solve problems in a demanding environment. 
  • Costing ability
  • Food Hygiene certificate
  • Willing to work long hours and on weekends/PH
  • Ability to relate to and manage large crowds. 

 

 

 

Company Overview

Amara Singapore
Amara Singapore
Our flagship, Amara Singapore Hotel is conveniently located in Singapore’s thriving Central Business District, next to the Tanjong Pagar MRT Station. This business hotel in Singapore is easily accessible by major transportation modes and within walking distance to the fascinating Chinatown, the Tanjong Pagar Conservation District, key office buildings, foreign and local banks, post offices, shops, as well as dining and entertainment establishments.