Essential Duties And Responsibilities (Key Activities Of The Role)
- Co-ordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction
- Greet function organizers on arrival and ensure that their requests are dealt with
- Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions.
- Ensure that rooms/function space are set-up according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to day's functions. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, and proper layout.
- Follow up problems which may arise from event order and room allocations and rectify as soon as possible
- Maintain master file of banquet functions
- Supervise VIP functions as required
- Oversee all service and set ups
- Ensure all equipment requests are fulfilled
- Works with Human Resources on manpower planning and management needs
- Works with Manager in the preparation and management of the Department's budget
- Manage financial performance, reporting on P&L, revenues, and expenses.
- Analyze sales and revenue data to identify opportunities for growth, implementing upselling and cross-selling strategies to maximize event profitability.
- Control all departmental costs, including labour, beverage, supplies, and equipment, ensuring operations are efficient and within budget.
- Develop and implement Standard Operating Procedures (SOPs) for all banquet service and setup to ensure consistency and quality.
- Lead, mentor, and develop the banquet leadership team (including Supervisors and Captains), fostering a culture of high performance, teamwork, and continuous improvement.
- Oversee the creation and execution of a departmental training plan focusing on service excellence, brand standards, and technical skills.
- Manage team performance, including conducting regular performance reviews, setting objectives, and implementing succession planning.
- REQUIRED QUALIFICATIONS
- Thai nationality
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
- Problem solving, reasoning, motivating, organizational and training abilities.
- Good writing skills
- Leadership skills.
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