Banquet Manager

As the Banquet Manager, you’ll ensure the smooth execution/ procurement of conference business and assist in the planning and delivery of service during the conference. Promote the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos. 

Your day-to-day: 

People   

• Work with Human Resources to ensure the departmental performance of staff is productive 

• Ensure compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues 

• Adhere to hotel disciplinary procedures during major/minor act of misconduct 

• Work with Superior on manpower planning and management needs 

Guest Experience  

• Assist in the co-ordination and monitoring of all meetings and conference business 

• Assist in managing the standards and procedures of the department, for instance, ensuring that business has been signed prior to commence planning  

• Assist in managing the rooming list process 

• Co-ordinate the allocation of space for the conference and associated events 

• Conduct room familiarisations and site inspections 

• Monitor competitor activities 

• Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved 

• Control and analyse, on an on-going basis, the following, in an effort to ensure optimum performance: 

• Quality levels of product and service 

• Guest satisfaction 

• Merchandising and Marketing 

• Operating costs 

• Sanitation, cleanliness and hygiene 

• Assist in the coordination and liaison with the Food and Beverage Manager and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as: 

• Local requirements 

• Market needs 

• Competition 

• Trends 

• Recipes 

• Potential costs 

• Availability of Food and Beverage products 

• Merchandising and promotion 

• Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.  

• Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs. 

• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. 

 Financial  

• Work with F&B Manager in the preparation and management of the Catering Sales/Operations budget. Duties include: 

• Assist in co-ordinating the preparation of the banquet sales annual budget 

• Assist in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget 

• Assist in the preparation of the hotel strategic plan, goals program 

Responsible Business  

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same 

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures 

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly 

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers 

• Log security incidents and accidents in accordance with hotel requirements 

• Other ad-hoc duties - unexpected moments when we must pull together to get a task done 

• May also serve as manager on duty 

Accountability    

• Ensure the smooth execution of any Catering event (On & Off premises) as per the desired standards and set benchmarks. Reports to Food & Beverage Manager and works closely with Catering Sales team to achieve the department annual budget 

Number of employees supervised – 

• Direct  - Assistant Banquet Manager/ Banquet Supervisors/ Banquet Attendants   

Annual Operating Profit/Payroll Budget –  

• Banquet Revenue Target 

Key Metrics –  

• Banquet Revenue Target 

• Guests Satisfaction Survey 

What we need from you? 

• Bachelor’s degree / higher education qualification in Hotel Management, culinary arts / equivalent  

• Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience (preferably in banqueting operations) or an equivalent combination of education and experience 

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local law 

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.