Overview
The Assistant Banquet Manager is responsible for supporting the Food & Beverage Manager in overseeing banquet and event operations to ensure smooth service delivery, guest satisfaction, and operational excellence. This role assists in coordinating daily operations, supervising team members, and maintaining service standards in accordance with the hotel’s policies and objectives. Assist the Food & Beverage Manager in managing banquet, wedding, meeting, and event operations to ensure smooth execution and high guest satisfaction. Supervise daily banquet operations, ensuring service standards, food quality, cleanliness, and operational efficiency are consistently maintained. Manage manpower planning, scheduling, training, performance reviews, and the development of banquet team members. Monitor departmental budgets, control costs and expenses, and support revenue and profitability targets th
Full job description
Full Job Description
The Assistant Banquet Manager is responsible for supporting the Food & Beverage Manager in overseeing banquet and event operations to ensure smooth service delivery, guest satisfaction, and operational excellence. This role assists in coordinating daily operations, supervising team members, and maintaining service standards in accordance with the hotel’s policies and objectives.
- Assist the Food & Beverage Manager in managing banquet, wedding, meeting, and event operations to ensure smooth execution and high guest satisfaction.
- Supervise daily banquet operations, ensuring service standards, food quality, cleanliness, and operational efficiency are consistently maintained.
- Manage manpower planning, scheduling, training, performance reviews, and the development of banquet team members.
- Monitor departmental budgets, control costs and expenses, and support revenue and profitability targets through effective operational management.
- Handle guest feedback and complaints, maintain compliance with hotel policies, safety standards, and contribute to continuous service improvement initiatives.
Requirements
- Diploma (D3) in Hospitality Management or a related field from a reputable institution.
- Minimum 3 years of supervisory experience in Food & Beverage operations, preferably within an international hotel environment.
- Strong leadership, people management, training, and team development capabilities.
- Good knowledge of Food & Beverage products, banquet operations, budgeting, and cost control principles.
- Excellent communication skills, English proficiency, computer literacy, and the ability to work under pressure in a results-oriented environment.
Qualifications And Requirements
Mid-Senior level
Requirements & qualifications
Mid-Senior level
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