Banquet Manager

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Key Responsibilities:

People Management

• Ensure that the team has been trained for all safety provisions.
• Establish and maintain seamless co-ordination & co-operation with all departments of Novotel to ensure maximum cooperation, productivity, morale and guest service.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Ensure that the team is well informed of department’s objectives and policies.
• Work with internal / external representatives from different departments for executing the banquets.

Financial Management

• Prepare departmental annual budget and also ensure to control and monitor departmental expenditures.
• Maintain and update corporate database, entering delegate bookings to ensure delegate information / records are kept up to date and accurate for future events.
• Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management

• To run an efficient banquet operation with well trained and attentive staff, to provide and ensure high level of guest satisfaction in dining and beverages consumption.
• Ensure that the company policies and standards for Banquet Operations are implemented and closely monitored.
• To ensure a prompt, courteous response and follow up on all enquiries.
• Ensure that all booking details and requirements are catered to as per the standards.
• Ensure that duty rosters are adhered to and making certain that adequate number of the team will be on duty.
• To ensure that the service of food and drink is courteous and professional.
• To prepare and submit in the required format all information necessary for budgeting purposes.
• Responsible for smooth, efficient, cost effective operation of all Banquet food service functions.

Managerial Qualities

• Leadership skills that utilize persuasion and motivation to attain organizational        goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness;

• Ability to accept responsibility;
• Self confidence, motivation, drive and tenacity;
• Ability to enhance organizational performance;
• Ability to clearly delegate tasks and responsibilities;
• Ability to think strategically, inductively, and creatively;
• And the propensity to recognize and acknowledge other peoples’ ideas.

Hygiene / Personal safety / Environment:

•  Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Applies the ISO 14001 quality certification requirements that impact his/her role
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.