Key Responsibilities:

• Responsible to Assistant Food and Beverage Operations Manager.
• Responsible for Banquet Supervisor, Waiter / Waitress.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Assist in leading the outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Act as a Manager in duty in the absence of the Banquet Manager in the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Banquet Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the Banquet Manager.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Attend and contribute to necessary staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Be knowledgeable to operate the existing MICROS system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Plan daily routine checklist and station division according to the work schedule.
• Attend all required trainings as described by the department.
• Attend daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Report incidents that require disciplinary actions immediately to the Banquet Manager.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The sales are driven to the Banqueting department’s full potential and that budget is adhered to.
• A High quality of product and service is never compromised in the Banquet operations.
• The Banqueting department is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Innovation and new ideas are fostered, implemented and communicated to the Head of Department.
• The growth of internal talent within the Banqueting department is successfully implemented.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
   

Desired Skills and Qualifications:

• Degree/ Diploma in Hotel management.
• Experience in a similar role and proven track record may be considered in lieu of specialized education.
• Basic Certification in Food and Beverage Service Operations.
• At least three years experience in a similar position.
• Presentable, well spoken individual.
• Pleasant and outgoing personality.
• Ability to express oneself clearly and concisely.
• Excellent grooming skills and must be well versed in professional and personal etiquette.
• Knowledge of other foreign languages will be a distinct advantage.
• Ability to remain calm and composed under pressure.
• Knowledge and experience in the use Micros and Fidelio.
• Ability to operate computer and office equipment.
• Proficiency in Excel and Word.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.

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