Banquet Operations Executive

This position is responsible for the organization, planning and directing of overall daily banquet event operation and administration of the department.

Banquet Operation

• Assist in banquet event operation such as Chinese/Indian/Malay Weddings, Seminar/MICE, Social Lunch/Dinner events, Western Set, Buffet & Chinese style & VIP’s events
• Be flexible and versatile in operations needs whenever
• Basic Audio-Visual Knowledge and set-up required for events
• Ensure setup is in accordance to guests’ requirement based on Banquet Event Order or Change Log
• Ensure all coffee breaks and buffet setup looks clean base on hygiene standard and creative to wow guest
• Communicate regularly to all team members regarding guest feedbacks, satisfaction and dissatisfaction received
• Good communication within the department, other department and vendor
• Ensure that team members with direct guest contact possess good product knowledge
• Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations
• Check and ensure that all operating supplies are well stocked and sufficient to run operation
• Consistently follow up with all work related duties, task and project in the department
• Engage and obtain guests’ feedback during operations to ensure satisfaction
• Handle guests’ complaints and comments tactfully and efficiently

Team Management

• Provide training to team members and casual labor on all aspects of banquet operations according to the requirements in the department’s Standards
• Maintain department communication logbook and update notice board.

Guest Service & Operations

• Engageguests during operations and obtain feedback to ensure satisfaction; documentfollow-ups and outcomes.
• Handle guests’ complaints and comments tactfully and efficiently to reach prompt resolution.
• Achieve a minimum of 10 documented guest reviews per month mentioning the responsible staff member; collate and submit these to management.

Hygiene, Safety & Maintenance

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets, and hotel services/features.
• Record and maintain daily hygiene and temperature logs for all chillers on Level 2report deviations daily
• Inspect the banquet area for defects or safety issues at least once a week; coordinate promptly with Maintenance to rectify issues and maintain a neat, safe environment.
• Be well versed in hotel fire, life safety, and emergency procedures.

Administration& Conduct

• Attend all briefings, meetings, and trainings as assigned by management.
• Report for duty on time wearing a clean and complete uniform at all times.
• Maintain a high standard of personal appearance and hygiene.
• Perform other reasonable duties assigned by hotel management.