Director of Banquet

The 5-star rated 389-key Pullman Kuching was designed to enrich guests with precious and exclusive comfort since its inception in 2010. With stunning panoramic views of Kuching City and the Sarawak River, complemented by the hotel’s spacious and contemporary interiors, business and leisure travelers can indulge in 5-star luxury during their stays. With well-equipped MICE facilities and large conference space, the hotel is also a key player in Kuching’s MICE industry. As the preferred venue for meeting and conferences, Pullman Kuching had hosted numerous international and regional events.

Pullman Kuching features an array of outstanding facilities such as the uniquely designed swimming pool, and specialty restaurants and bars – guests will indeed be spoilt for choice!

Business Performance

• Set periodical Banquet budget & forecast.
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals.
• 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.
• 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.
• Work with the culinary team to create attractive food products, presentations and improve food quality that support the image of the hotel.
• 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 when necessary

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.
• 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 Housekeeping and Engineering Department.
• Perform other duties assigned by the Head of Department or Excom. 

• Diploma in Hospitality Management/Food & Beverage preferred.
• Additional certification(s) in Food & Beverage will be an advantage.
• Experienced in all aspects of banquet service, especially in local function styles.
• Minimum 2 years of relevant experience in a similar capacity with proven records in delivering banquet operating results.
• Excellent reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.
• Good working knowledge of MS Excel, Word, & PowerPoint.