Banqueting Manager

Position                                           Banqueting Manager                                

Department                                   Management

Reports to                                       Food & Beverage Manager.  

As Banqueting Manager, you will play a pivotal role in orchestrating the flawless delivery of events, from intimate gatherings and gala dinners to corporate functions and weddings. This position requires a hands-on leader with a passion for hospitality, a keen eye for detail, and the ability to inspire a team to deliver excellence in every aspect of service. You will be responsible for ensuring that each event runs smoothly, creating memorable experiences that reflect the high standards of Midlands Park Hotel.

Key Duties:

·        Live to and embody the values of the business.

·        Achieve the management competencies.

·        Strong leadership skills

·        High level of responsibility and accountability

·        Excellent management, communication and organizational skills 

·        Excellent revenue management skills with experience of budgets, P&L's and forecasting.

·        Adhering to Deadlines & Targets

Responsibilities:

• Developing and Implementing strategies that will ensure a positive experience that exceeds guest's expectations


• Work collaboratively with all department managers to make sure Banqueting’s operations are running smoothly in tandem with the kitchen.


• Anticipate all guest needs and respond promptly & accordingly.


• Establish and maintain standards for staff performance and customer service.


• Maintaining and resolving all cashiering issues in a timely manner in line with the finance departments requirements.


• Fully responsibility for all cashiering discrepancies, accuracy of floats and investigations. Adherence to tills balanced per shift. All waste figures inputted into the POS system daily. All figures must be explained and accounted for.


• Stock control – Fully responsible ensuring bars are prepared for monthly stock-take.


• To ensure that all equipment in your area is regularly serviced, and any faults/breakages are actioned immediately to be rectified.


• Staffing the Banqueting Department appropriately in line with business needs.


• Reviewing employee behaviour, appearance, and performance.


• Carry out Departmental Training when required.


•  Conducting daily meetings to ensure that all the team are updated on any challenges or training required.


• Banqueting Manager should have an excellent level of commercial awareness, who can build and maintain relationships with internal and external guests.


• Also responsible for highlighting short/medium/long-term issues to the General Manger / Operations Manager and to help formulate solutions.


• The Banqueting Manager is also required to assist in the preparation of the annual budgeting and monthly forecasting processes and adhere to the deadlines set.


• Fully responsible for all aspects of the Banqueting department.

• Support and work with the Food & Beverage Manager in all aspects of running the Midlands Park Hotel.


• Ensure the department is fully complying with all Health & Safety Measures.


• Conduct and attend regular team meetings with all the HOD daily / weekly to discuss routine operational matters, sales targets, Review Pro feedback / Online feedback, and action taken for service recovery, and also any staff issues.


• Ensure SOP implementation in the department and check the same during routine operational checks. Operations Manager /GM/ Food & Beverage Manager guidance to be taken wherever required.


• Monitor the purchase / indent / requisitions of the department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).


• Randomly inspecting the stores to check the stock in hand (quality, stock levels, expiry etc) with the Operations Manager.


• Making sure the Banqueting Department is maintaining the high standards in cleanliness, ambience, service readiness, staff grooming, etc.


• Monitor the co-ordination between all departments for smooth & efficient operations.


• Assessing and reviewing customer satisfaction and service recovery process.


• Work with Operations Manager/Food & Beverage Manager/General Manager to review & train the staff to upkeep the staffing needs of the department.


• Conduct bi-yearly THRIVE reviews.


•  Identifying team learning needs and assisting with development.


• Providing timely and constructive feedback to all direct reports as and when required either formally or informally.


• Monitor and maintain operation & overhead cost to maintain maximum revenue to the organisation.


• Adhering to all deadlines and scheduling requirements in line with Food & Beverage Manager instructing


• Responsible for the overall management of the Banqueting Department.


•  Acting as Duty Manager if required


• Any other duties assigned.