Application Deadline: 11 August 2024
Department: Food & Beverage
Employment Type: Fixed Term – Full Time
Location: Kenya – Nairobi
Description
To produce an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
Key Responsibilities
- Responsible to Head of Department/ Assistant Head of Department.
- Responsible for Assistant Banquet Manager, Banquet Supervisor, Banquet Waiter / Waitress.
- Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
- Provide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.
- Ensure that the place of work and surrounding area is kept clean and organised at all times.
- Be knowledgeable of all services and products offered by the hotel.
- Set an example in terms of thorough service and product knowledge of the Banqueting offering.
- Assist in preparation of the Banqueting budget.
- Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
- Perform up selling for all items offered by the department assigned as well as offering alternatives.
- Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
- Identify errors and correct them as required during set-up, service and breakdown of operations.
- Produce reports and analysis of the outlet and present report in the monthly performance meeting.
- Lead the Banqueting department efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
- Establish rapport with guests and meeting organizers to ensure satisfaction and personalized service.
- Work in close term with Stewarding and Housekeeping to ensure that all areas are regularly maintained and organised.
- To work closely with the Sales & Catering department and establish a good rapport to ensure successful flow of communication.
- Participate planning sessions of the Banquets together with the Sales & Marketing Department.
- Plan the banquets’ schedule and checklist with Executive Chef / Banqueting Chef.
- Foster and implement creative ideas for Banqueting offering.
- Implement a flexible work schedule based on business patterns.
- Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources Department.
- Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
- Report incidents requiring disciplinary actions immediately to the Head of Department.
- Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
- Support all activities and cooperation with the suppliers.
- Organise all required outlet specific trainings as described by the department.
- Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
- Respond to any changes in the department as dictated by the hotel management.
Skills, Knowledge and Expertise
- 3 years experience in a similar position
- Banquet experience in medium to large (4/5 star) operations is needed
- Worked in luxury hotel experience
- Strong in reporting and tracking revenues
- Excellent communication skills
