Banquet Operations Executive

This position is responsible for the organization, planning and directing of overall daily banquet event operation and administration of the department.

Responsibilities

Assist in banquet event operation such as Chinese/Indian/Malay Weddings, Seminar/MICE, Social Lunch/Dinner events, Western Set, Buffet & Chinese style & VIP’s events; Be flexible and versatile in operations needs whenever; Basic Audio-Visual Knowledge and set-up required for events; Ensure setup is in accordance to guests’ requirement based on Banquet Event Order or Change Log; Ensure all coffee breaks and buffet setup looks clean base on hygiene standard and creative to wow guest; Communicate regularly to all team members regarding guest feedbacks, satisfaction and dissatisfaction received; Good communication within the department, other department and vendor; Ensure that team members with direct guest contact possess good product knowledge; Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations; Check and ensure that all operating supplies are well stocked and sufficient to run operation; Consistently follow up with all work related duties, task and project in the department; Engage and obtain guests’ feedback during operations to ensure satisfaction; Handle guests’ complaints and comments tactfully and efficiently; Provide training to team members and casual labor on all aspects of banquet operations according to the requirements in the department’s Standards; Maintain department communication logbook and update notice board; Engage guests during operations and obtain feedback to ensure satisfaction; document follow-ups and outcomes; Achieve a minimum of 10 documented guest reviews per month mentioning the responsible staff member; collate and submit these to management; Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets, and hotel services/features; Record and maintain daily hygiene and temperature logs for all chillers on Level 2 report deviations daily; Inspect the banquet area for defects or safety issues at least once a week; coordinate promptly with Maintenance to rectify issues and maintain a neat, safe environment; Be well versed in hotel fire, life safety, and emergency procedures; Attend all briefings, meetings, and trainings as assigned by management; Report for duty on time wearing a clean and complete uniform at all times; Maintain a high standard of personal appearance and hygiene; Perform other reasonable duties assigned by hotel management

Requirements

Minimum 2 years of relevant experience in a similar capacity; Excellent reading, writing and oral proficiency in English language; Working knowledge of MS Excel, Word, & PowerPoint; Strong leadership, interpersonal and training skills; Good communication and customer contact skills; Service oriented with an eye for details; Ability to work well in stressful & high-pressure situations; A team player & builder; A motivator & self-starter; Well-presented and professionally groomed at all times

Nice to have

Diploma in Hospitality Management/Food & Beverage preferred; Additional certification(s) in Food & Beverage will be an advantage; Ability to speak other languages and basic understanding of local languages will be an advantage