Banquet Operations Manager (Kai Tak SP)

Department : Food & Beverage

Reports to : Head of Food & Beverage Operations

Role Introduction

The Banquet Operations Manager will be responsible for overseeing the entire banquet operations department, customer experience and satisfaction, maintaining all equipment to include but not limited to glass, chinaware silverware, linen, trolleys, furniture and hiring and training all Banqueting staff.

• Oversee and manage the full scope and operation of F&B service operations, ensuring world-class standards are achieved and maintained.
• Work closely with the Head of F&B Operations, regarding planning and budgeting to ensure the overall departmental objectives are achieved.
• Ensure high quality, world-class menus, competitively priced food, products, and services are developed and implemented, maximizing revenue through innovative and creative ideas.
• Lead, inspire and mentor the Banquet Service teams and all front of house teams toward the delivery of departmental goals through effective training and development and performance management and communication.
• Oversee and monitor the quality of food and beverage Banquet operations ensuring all regulations are adhered to.

Key Responsibilities

• Assist the Head of Food & Beverage Operations to oversee the operations for banqueting, catering, promotional activities, and business plan.
• Be responsible for maintaining payroll costs and F&B budget goals.
• Assist with research vendors for lowest cost-of-goods and obtain approval from Head of Food & Beverage Operations.
• Work together with Executive Chefs (Chinese and Western) and Head of Food & Beverage Operations on menu engineering analyses, and determines proper prices for items to be sold at.
• Monitor the food and beverage quality, food hygiene and safety in accordance with local regulations and the companys HACCP requirement.
• Implement a guest survey and keep monitoring.
• Maintain all equipment cleanliness after each event.
• Ensure all banquet equipment maintenance requests are done accordingly and on time.
• Hire and train of all banquet service staff for related safety and health regulations.
• Maintain regular contact with other teams including Sales, Stadium Operations, Safety and Stewarding teams.
• Review fixed and loose equipment pre-post opening.
• Finalize menus, costing for entire operation and change regularly pre & post opening.
• Build and train team according to the ASM Global standard.
• Adjust standards ASM Global to local circumstances.
• Actively participate in executive, management, and other company meetings as and when required.
• Oversee and manage the preparation and distribution of all F&B banquet reports.
• Establish, implement, and oversee banquet departmental measurements that support the companys strategic goals, vision, and mission.
• Establish, develop, and maintain effective working relationships with industry bodies and associations.
• Inform and communicate with the Head of Food & Beverage Operations of any significant problems that may jeopardize or impinge the company goals and reputation.
• Perform other duties as directed by Head of Food & Beverage Operations.
• Be flexible and willing to assist with other duties as required.
• Conduct probationary and annual performance reviews in a timely manner, ensuring KPIs are established.
• Lead the Banquet service for Food Safety Teams in achieving HACCP & ISO22000 certification and ensure all standards and regulations are adhered to and regularly reviewed
• Stay up to date with food and beverage operating trends

Requirements

• Bachelor Degree or higher diploma.
• At least 10 years or above experience in F&B industry and with 5 years large banquet leading experience.
• Pre-opening experience of large F&B banquet operation would be beneficial.
• Knowledge and working experience in both Western as well as Asian Cuisine Service (including Chinese/Cantonese).
• Has worked in a HACCP certified environment.
• Strong customer service skills and ability to work with other staff members in the venue.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication, and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Ability to be creative with F&B presentations and maintain a quality product.
• Excellent verbal and written communication skills.
• Good command of written and spoken English, proficiency in Cantonese, Chinese Putonghua is preferred but not mandatory.

Full-time

Personal & Application Information

We are an equal opportunity employer. Data collected will be treated in strict confidence and used for recruitment purpose only. Applicants who are not invited for interviews within 4 weeks may consider their applications unsuccessful.