Assistant Banquet Manager

• Responsible for Banquet Supervisor, 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.
• Assist in leading the outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Act as a Manager in duty in the absence of the Banquet Manager in the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Banquet Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the Banquet Manager.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Assist in communication within the outlet and to attend daily/weekly outlet meetings with the Culinary Team and fostering teamwork to constantly develop the outlet for more success.
• Attend and contribute to necessary staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Assist in leading the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Have the knowledge and understanding to explain and perform upselling for all items offered by the department assigned as well as offering alternatives.
• Plan daily routine checklist and station division according to the work schedule.
• Assist the Outlet Manager to produce outlet-specific reports and analysis for the monthly performance meeting.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
• Attend all required trainings as described by the department.
• Attend daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Report incidents that require disciplinary actions immediately to the Banquet Manager.
• Coordinate the review of outlet’s operations manual updates annually as requested by the Banquet Manager.
• Support activities and cooperation with the suppliers.
• Assist in carrying out scheduled inventories of products and operating equipment.
• 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.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Attend all daily/weekly Food & Beverage Meeting in the absence of the Banquet Manager.

• BA/BSc in Hospitality Management or related field, preferably from hotel school
• 5 years experience and a minimum of 1 year in F&B management role (Banquet preferably).
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Excellent written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Ability to operate computer and office equipment.
• Proficiency in Excel, PowerPointand Word.

• Passionate for Food & Beverage
• People Oriented
• Passionate for European luxury
• Entrepreneurial
• Straightforward
• Business Acumen
• Sense of responsibility
• Leader
• Team player
• Analytical thinker
• Flexible and reliable
• Tolerant and open minded
• Works well under pressure

https://kempinski.pinpointhq.com/en/postings/18372b0f-ef3f-4bf7-8691-70d0966b7976