Assistant Director of Banquet - OHS

Job Summary

Assist the Director of Banquet in managing all banquet operations, ensuring successful execution of events, exceptional guest satisfaction, operational efficiency, and profitability. Lead banquet teams in delivering outstanding service for weddings, conferences, meetings, gala dinners, and special events.

Key Responsibilities

1. Banquet Operations Management

·         Oversee daily banquet operations and event execution.

·         Ensure all events are set up according to Banquet Event Orders (BEOs).

·         Conduct pre-event briefings and post-event reviews.

·         Monitor room setups, service delivery, and event breakdown.

·         Ensure compliance with hotel standards, hygiene, and safety regulations.

2. Team Leadership & Development

·         Lead, motivate, and supervise banquet managers, supervisors, captains, and service associates.

·         Conduct training and coaching to maintain service excellence.

·         Manage performance evaluations and disciplinary actions when necessary.

·         Foster a positive and productive working environment.

3. Guest Experience Management

·         Ensure exceptional service and guest satisfaction throughout events.

·         Handle VIP events and special requests.

·         Resolve guest concerns promptly and professionally.

·         Maintain strong relationships with event organizers and clients.

4. Financial & Cost Control

·         Assist in managing banquet budgets and departmental expenses.

·         Monitor labour productivity and scheduling efficiency.

·         Control operating costs, equipment usage, and inventory.

·         Support revenue optimization initiatives.

5. Coordination & Communication

·         Work closely with Culinary, Stewarding, Sales, Catering, Housekeeping, and Engineering teams.

·         Participate in function meetings and event planning discussions.

·         Ensure clear communication of event requirements across departments.

Requirements

·         Diploma or Degree in Hospitality Management, Hotel Management, or related field.

·         Minimum 5–8 years of banquet or F&B operations experience.

·         At least 2–3 years in a managerial or supervisory role.

·         Strong leadership, communication, and problem-solving skills.

·         Knowledge of banquet operations, budgeting, and service standards.

·         Ability to work flexible hours, including weekends and public holidays.

Key Performance Indicators (KPIs)

·         Guest Satisfaction Score (GSS)

·         Banquet Revenue Achievement

·         Labour Cost %

·         Event Execution Accuracy

·         Staff Turnover & Engagement

·         Health & Safety Compliance

·   Client Retention and Repeat Business