Assistant Banquet & Catering Manager

JOB RESPONSIBILITIES

• Fully able to maintain the Company Standards, Policies and Procedures.
• Entirely capable to Prioritize, Organize and Delegate Work Assignments.
• Directs performance of all Banquet Staff and follow up with corrections immediately.
• Motivates Staff as a cohesive unit at all times.
• Continuously Promotes Positive Work Relationship with Kitchen Staff & Other Departments.
• Ascertains Staff Training needs and provides such training to the fullest and consistent levels.
• Thinks clearly, analyses & resolves challenges and obstacles, exercising good judgment.
• Consistently performs job functions with Attention to Detail, Speed and Accuracy.
• Works well under pressure keeping organized, planned and meeting timelines.
• Co-ordinates precisely with Departmental needs and with other Departments.
• Maintains Cleanliness and Hygiene level of the Location uncompromising standards.
• Responsible to run the Catering Operations smoothly, in all aspects.
• Achieves 100% Guest Satisfaction & Service perfection levels in Job assignments.
• Interacts with Guests & Inquires that Guest contentment levels are in compliance with well-established standards.
• Continuously focuses on Quality Standards throughout the Catering functions/Operation without compromises.
• Energizes established Operating Standards and Policies for the Catering functions.
• Implements Innovative & Creative ideas to optimize Revenue and Profits in the Department.
• Ensures Stability of Service Standards and Staff Training Programs, focusing on up-selling skills to optimize Revenue and Profits.
• Ensures that is adhering to the Grooming & Hygiene standards of the Company.
• Ensures all the food transported to/from the Kitchen is as per HSE requirements.
• Ensures all the food served at the location/function is with the Standard Presentation, Quality and Temperature.

QUALIFICATIONS, EXPERIENCE & SKILLS

• Degree in Hospitality Management, or a related field.
• Previous experience in Banquet & Catering Management or a related role is usually required, with a minimum of 6 years of experience.
• Strong understanding of Banquet & Catering Operations, including Revenue Management and Guest Service Standards.
• Excellent Communication and Interpersonal Skills, with the ability to build rapport and establish trust with Guests and Colleagues.
• Proven ability to control all Location expenses & ability to deal with High Profile Clients in a Professional Manner.
• Team Player.
• Analytical thinker.
• A confident personality that will allow the incumbent to deal with Third parties. e.g. Members, Guests & Prospective Clients.
• Self-corresponding.
• Customer service orientation.
• Excellent written and oral communication skills in English and Arabic.
• Should be able to gather data and prepare reports.
• Should have a High level of Initiative.
• Ability to lead and make sound decisions in fast paced environment
• Flexibility to work irregular hours, including Evenings, Weekends and Holidays, as needed to accommodate Operation requirements

Job Types: Full-time, Permanent

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