Assistant Banquet Manager

Sofitel Riyadh Hotel & Convention Center: A Symphony of French Elegance and Saudi Arabian Warmth

The Sofitel Riyadh is dedicated to providing a five-star experience characterized by luxury, elegance, and impeccable service. The hotel's commitment to personalized attention ensures that each guest's stay is not just comfortable but memorable. Blending urban sophistication with refined opulence, the Sofitel Riyadh creates an atmosphere where every detail is thoughtfully curated to offer a unique and unforgettable experience.

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

JOB SUMMARY:

The main purpose of this role is to plan and direct all processes of the Banquet to ensure luxury service is provided and revenue target is achieved while maintaining a positive work environment for all Heartist. The F&B rituals must be practiced and the Sofitel values have to be applied in all aspects of the operations.

MAIN JOB RESPONSIBILITIES:

• To ensure efficient management and planning according to the Banquet Events Order.
• To liaise with the Magnifique Meeting team and participate in all meetings related to planning, organizing and delivering banquet events.
• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• Maintaining the Hotel control policies and completion of necessary forms.
• Maintain records  equipment inventory, labor cost, food cost etc.
• Follow-up Special events by completing a Function Critique/Post Mortem and submit to F&B Manager.
• To comply with all Hotel’s policies and procedures
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist and coach in the operation and be visible on the floor.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure the Banquet is adequately equipped.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To conduct daily pre‑shift briefings to employees on preparation, service and menu.
• To liaise with the F&B manager on enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
• To provide the Food & Beverage Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
• To revise and update all Banquets Departmental Operations Manual on an as needed basis.
• To maintain the Daily Log Book.
• To plan the Banquet weekly roster and work schedules to ensure adequately staffing to handle the level of business and submit a copy to Food and Beverage office.
• To maintain the Banquet bulletin board.
• To ensure that the Banquet is kept clean and organized, both at the front as well as the back of house.
• To liaise and organize with housekeeping and stewarding department that the established cleaning schedules are strictly adhered to.
• To issue repair and maintenance work orders to ensure the proper maintenance of the Banquets.
• To maintain a high standard of personal appearance and hygiene at all times.
• To attend and participation of weekly F&B/Events meeting and Departmental meeting.
• To conduct staff performance appraisals as required.
• To identify young talents within the organization for future potential growth within the group.
• To assist outlets/outside catering when or as requires.

OTHER RESPONSIBILITIES:

• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.

• 3-5 years outlet management experience
• Strong guest and employee interpersonal skills
• Guest experience centric
• Strong beverage/wine knowledge

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.