Banquet Manager

As Accor we are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love, care for the world, dare to challenge the status quo!

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.

• Diploma or Bachelor’s degree in Hospitality Management, Hotel Management, Event Management, or a related field.
• 2–4 years of experience in banquet operations, events, hospitality, or food & beverage, preferably with supervisory experience.
• Strong knowledge of banquet service, event setup, food and beverage operations, and hospitality standards.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• Ability to coordinate multiple events and priorities in a fast-paced environment.
• Good leadership and team-management skills.
• Strong customer-service orientation and problem-solving ability.
• Professional appearance and positive attitude.
• Proficiency in English; additional languages are an advantage.
• Flexibility to work shifts, weekends, public holidays, and extended hours based on event requirements.