Restaurant Manager / Banquet Manager

1.0 Basic Function
Responsible for the operations of the Banqueting Section for the Restaurant/Celeb.
Liaises with the various staff of the Hotel on Banquet functions. Supervises and
organizes the Banqueting staff and ensure that all client requirements are met.
Overseas all Banquet functions and follow-up on Banquet Sales leads.


2.0 Responsibility & Authority
Leadership
2.1. Responsible for the planning, organizing and control of Banquet functions held within
and outside the premise also directs all aspects of the Banqueting functions within
the Banqueting section.
2.1.1. Provides functional assistance and direction to the Banquet operations to own and
other properties as well.
2.1.2. Coordinates Banquet functions and activities with other Sales and Kitchen Heads to
ensure the smooth flow of the functions.
2.1.3. Attends and supervises all functions that are held within the company.
2.1.4. Briefs Banqueting staffs on the requirements and handles any complaints that are so
directed to him, disposing them in a professional and expeditious manner.

3.0. Administration

3.1.1. Studies the event order and establishes the manpower requirement and solicits the
services of part-time service staff.
3.1.2. Attends the weekly BEO meeting.
3.1.3. Controls and analyses on an on-going basis, the quality of food, beverage and
service, guest satisfaction, operating costs, sanitation, cleanliness and hygiene.
3.1.4. Supervises and coordinates, in liaison with the Director of F&B and the Executive
Chef, the pricing and preparation of Banquet menus, beverage list.

4.0. Miscellaneous
4.1.1. To take on any other tasks or projects that may be assigned by the management
from time to time.
4.1.2. Be familiar with the emergency procedures.
4.1.3. Observe and comply with all the rules, regulations and policies established by the
company.

5.0 Languages
Fluent in spoken and written English. Ability to speak other local dialect or foreign
languages would be an advantage.