Banqueting Manager

1w1 week ago

Kempinski Hotels

Yangzhou, CN · Full-time · CNY 200,000 – CNY 400,000

About this role

The Banqueting Manager produces an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. Provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards. Drives sales and maximizes profit.

Ensures all rules and regulations are strictly adhered to within the hotel, including policies on fire and safety as well as hygiene regulations including HACCP. Drives sales to the Banqueting department’s full potential while adhering to budget. Maintains a high quality of product and service that is never compromised in Banquet operations.

Develops the Banqueting department in an entrepreneurial manner, looking for opportunities to generate more business at all times. Reports to EAM i/c F&B and establishes effective working relationships with hotel staff, clients and vendors. Delegates tasks effectively within the service and culinary teams.

Fosters innovation and new ideas, implementing and communicating them to the Head of Department. Successfully implements the growth of internal talent within the Banqueting department. Thrives under pressure with proactive solutions in a professional, confidential and ethical manner.

Requirements

BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA
Minimum 5 years in F&B management role, preferably with a 5* Hotel chain
Ability to work independently and thrive under pressure in challenging circumstances with proactive, rational solutions
Excellent written and verbal communication skills
Ability to establish and retain effective working relationships with hotel staff and clients/vendors
Ability to identify and delegate tasks effectively
Excellent organizational and time management skills
Apply a professional, confidential and ethical approach at all times

Responsibilities

Ensure strict adherence to all hotel rules and regulations, including fire and safety policies as well as hygiene regulations including HACCP
Drive sales to the Banqueting department’s full potential while adhering to budget
Maintain high quality of product and service in Banquet operations without compromise
Develop the Banqueting department in an entrepreneurial manner and seek opportunities to generate more business
Foster, implement and communicate innovation and new ideas to the Head of Department
Implement successful growth of internal talent within the Banqueting department