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Banquet Manager

  • Qatar, Middle East
  • negotiable

  • To exercise maximum effort in promoting and selling of the Hotel, using the agreed methods as approved in the sales procedures manual.
  • To create weekly, monthly and annual events to promote the Hotel.
  • To liaise with F&B department, ensuring operational and financial success of all events and send out BEO.
  • To produce weekly Function Sheets, one week in advance, for all departments.
  • To process a function sale from enquiry to Contract in accordance with laid-down procedures.
  • To maintain contact with clients in order to guarantee good business relations and meet at mutually approved intervals.
  • To maintain regular contact with conference agents and place suitable business all year round.
  • To prepare and present monthly business reports and forecasts to the format agreed at the time.
  • To maintain excellent relations with the local media to ensure adequate publicity of events.
  • Assist in establishing and achieving banquet’s department annual budget forecast and exercise a constant control of the operation cost.
  • Conduct regular training sessions with the assigned team in line with the departmental SOP’s.
  • Ensure the timely set up of all Banquets’ venues according to the service settings and as outlined in the function sheets.
  • Coordinate all menu proposals presentations and buffet set-ups with the F&B Manager.
  • Enforce control procedures for all outgoing and returning operating equipment.
  • Prepare duty schedules, ensuring efficient workforce at all times.
  • Ensure that grooming standards are followed by all employees on a daily basis.
  • Delegate all logistic supports e.g. contracted outside work force, contracted food and beverage supplies, operating / sound equipment, transport, etc.
  • To attend monthly meetings of Heads of Departments / weekly function meetings or daily management briefings as required.
  • Responsible for achieving his goals, objectives, budget revenue, average check and number of covers.
  • Ensure that the outlet is adequately equipped with operating equipment, guest supplies and restaurant accessories in line with business demands.
  • Develop, plan and ensure the implementation of service standards in the restaurant.
  • Manage all aspects of the outlet when the F&B Manager is off duty.
  • Holding briefing and de-briefing for his staff on a daily basis.
  • Maintain a daily logbook to record comments, complaints, sales information, revenue and any unusual occurrences.
  • Responsible for food promotions held in his outlet (printing of menus-staff uniform, music & entertainment with concerned person in charge).
  • Maintain accurate employee attendance and payroll records.
  • Assist with scheduling and assign staff according to forecast, special activities, events, holidays, and vacation and operation requirements.
  • Assist in recruitment and hiring of new employees.
  • Ensure that the correct linen control procedures are adhered to and that linen are well cared for.
  • Maintain a good rapport with guests, colleagues and subordinates.
  • Drive the implementation of HACCP standards in the restaurant and take corrective actions for non-conformities.

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