Job Category: Hotel-Food and BeverageJob Description:Essential Duties and Responsibilities - (Key Activities of the role)Co-ordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfactionGreet function organizers on arrival and ensure that their requests are dealt withEnsure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions.Ensure that rooms/function space are set-up according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to day's functions. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, and proper layout.Follow up problems which may arise from event order and room allocations and rectify as soon as possibleMaintain master file of banquet functionsSupervise VIP functions as requiredOversee all service and set upsEnsure all equipment requests are fulfilledWorks with Human Resources on manpower planning and management needsWorks with Manager in the preparation and management of the Department's budgetManage financial performance, reporting on P&L, revenues, and expenses.Analyze sales and revenue data to identify opportunities for growth, implementing upselling and cross-selling strategies to maximize event profitability.Control all departmental costs, including labour, beverage, supplies, and equipment, ensuring operations are efficient and within budget.Develop and implement Standard Operating Procedures (SOPs) for all banquet service and setup to ensure consistency and quality.Lead, mentor, and develop the banquet leadership team (including Supervisors and Captains), fostering a culture of high performance, teamwork, and continuous improvement.Oversee the creation and execution of a departmental training plan focusing on service excellence, brand standards, and technical skills.Manage team performance, including conducting regular performance reviews, setting objectives, and implementing succession planning.2. REQUIRED QUALIFICATIONSThai nationalityDemonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.Problem solving, reasoning, motivating, organizational and training abilities.Good writing skillsLeadership skills.
