Director of Banquet Operations

We are in the luxury hotel business in central Singapore; offering business and leisure travelers contemporary rooms and suites filled with opulent amenities and elegant furnishings, alongside first-rate facilities, exquisite French and local cuisines in our all-day dining restaurant, bar and a huge convention space with meeting rooms and 2 ballrooms to cater to corporate, meeting guests as well as leisure function events including weddings & dinner & dances.   We represent the renowned French living and Sofitel hospitality in Singapore.

Job Description:

Business Performance

• Set and manage periodic Banquet budget & forecast.
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals.
• Ensure that the Department’s Operational Budget is strictly adhered to.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Banquet Operation

• Ensure proper care, security and maintenance of Banquet equipment through proper supervision of service personnel, including outside contractors.
• Assume responsibility for shift supervisory duties, especially with VIP and "at cost" functions Ensure proper shift handling and hand-over such as and not limited to : monetary matters, and preparation of key operational matters updates.
• Inspect Banquet Servers’ work assignments and supervise the standards of all function rooms and adjacent public areas.
• Supervise the maintenance of all public areas to be presentable with specific set-ups at all times.
• Maintain the inventory stock of all equipment on and off the property.
• Attend BEO meetings with catering sales & culinary team to align and confirm all requirements for events.
• Work with the culinary team to create attractive food products, presentations and improve food quality that support the image of the hotel.
• Plan and justify for optimal manpower requirement based on revenue of each function. Post all contracted function sheets and give instructions to team members to ensure the success of functions.
• Develop and maintain the policies and standards of Banquet Operations.
• Implement safety and emergency procedures and ensure compliance.

Team Management

• Interview, select and recruit Banquet employees.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Constantly monitor team members’ appearance, attitude and degree of professionalism.
• Develop, conduct, maintain all staff training programs for team members, focusing on their development needs providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Prepare payroll-related and gratuity reports.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.
• Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.
• Perform other duties assigned by the Head of Department.

Job Requirements:

• Minimum 2 years experience in a similar role, preferably including 5 star experience.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Desire and ability to train and develop staff.
• Maintains awareness of industry trends in service, product and presentation.
• Initiates contacts and establishes rapport easily.
• Organises time and work efficiently.
• Effective numeracy, verbal and written communication skills.
• Appreciates and maintains an effective outlet for stress.
• Willingness to work weekends and public holidays as part of the job role.
• Has the aptitude and willingness to undertake further development with Sofitel.