Assistant Banquet Manager

1. To assist Banquet Manager in supervising the Banquet Department on operation side and assisting in regard of cost controlling, maintaining and improving standards of the food and beverage products of yield maximum profit and guest satisfaction.
2. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
3. Assist Banquet Manager to supervise of the basic day to day operation of the Banquet Department.
4. Supervising banquet staff in planning and executing banquet functions, promotions and other special events.
5. Follow up training programme, trains banquet staff continuously and attend training as assigned.
6. Supervises the banquet staff to perform all work in accordance with established Banquet policies and procedures.
7. To ensure the accurate and useful information are transmitted to all concerned.
8. To check daily the function preparation, laying of tables, cleanliness of china ware, cutlery and glasses.
9. Periodically checked equipments, function rooms to maintain in good condition and ready to use.
10. To accept guest complaints, be a good listener, solve such complaints in the most diplomatic manner and report to the management.
11. Must know the banquet equipment available in the hotel as well as AV equipments.
12. In charge of Convention and Exhibition work, and coordinate with Sales Dept. and the others.
13. Attend daily BQ. operation briefing and weekly E.O. meeting.
14. Ensure safety standard and appearances are maintain.
15. Dress up neatly and cleanly with name badge.
16. Liaise with other Dept. to ensure that BQ. operation run smoothly.
17. Create interior design for theme decoration with artist staff and carpenter.
18. Ensure the cleanliness of the storeroom.
19. Schedule the roaster for staff according to the function.
20. In charge of recording staff attendance, accordance to the hotel policies.
21. Ensure that nothing has blocked the fire exit area.
22. In charge of all BQ. operation duties in the absence of the Banquet Manager.
23. To perform all duties assigned to, efficiently, technically correct, follow the management policy, house rules and regulations, orders of supervisors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.

1. At least 2 years experience as supervisor
2. Open minded with good understanding of large, multi-cultural organizational structures
3. Excellent understanding of the hotel and catering industry.
4. Thorough knowledge of banquet procedures & systems
5. Leadership skills
6. Good health, mature and pleasant personality and neat appearance
7. Able to handle stress

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