Manager (Banquet Services)

Job description

Position Summary

• Lead the overall management of the outlet operation Responsible for ensuring food and beverages quality, hygiene and work place safety established standards are achieved
• Lead and drive training and development for continuous improvement of the team Primary Responsibility
• Lead the overall management of the outlet operation, ensuring overall smooth operation of the outlet with prompt service at all times Responsible for ensuring food and beverage quality, hygiene and work place safety established standards are achieved
• Supervise and ensure service consistency according to established standard.

Responsible for marketing strategies including market research, menu planning and recipe development

• Supervise and ensure proper inventory management practice Co-owner of the financial performance of operation, along with Executive Manager
• Ensure optimum manpower planning for best efficiency
• Lead and coach the team for continuous improvement Responsible for recruitment in selecting the most qualified/suitable candidates Representing outlet for inter-outlet/department collaborations Requirements Diploma in Hospitality/Management Bachelor Degree in Hospitality/Management is an added advantage
• 5 years at a 5-star hotel or reputable restaurant
• 2 years Supervisory experience at Outlet Assistant Manager level F&B product and service knowledge Alert with F&B related trends Advance customer service skills
• Strong leadership skills Training experience is compulsory Computer literate with business report writing skills Fluent with Cantonese or Mandarin and English, both written and spoken Team player