To produce an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager / Catering Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit. The job of Banquet Manager is executed satisfactorily when: • Strictly adhering to all hotel rules, including fire, safety, and hygiene regulations (HACCP). • Driving sales to achieve the full potential of the banqueting department and adhering to the budget. • Ensuring high-quality products and services are consistently provided. • Developing the banqueting department to generate new business opportunities. • Fostering innovation and implementing new ideas in banquet services. • Successfully implementing talent growth and development within the department. Talent Development Responsibilities: • Support and implement new Talent Development initiatives. • Identify internal and external talents that align with Kempinski’s values. • Support career development through training and multi-tasking assignments. • Provide continuous feedback and conduct annual performance appraisals for department staff. MAIN RESPONSIBILITIES: • Ensure punctuality and adherence to hotel grooming standards. • Maintain a clean and organized work environment. • Lead the team to deliver the highest levels of service and setup standards. • Collaborate with various departments (Sales & Catering, Housekeeping, Stewarding) to ensure smooth operations and high standards. • Assist in budget preparation and conduct monthly inventory checks. • Upsell banquet offerings and manage cost control. • Develop banquet schedules and coordinate with the culinary team on event planning and execution. • Lead menu design and tastings in collaboration with the culinary team. • Monitor guest satisfaction and handle complaints efficiently. • Manage staffing, including recruitment, training, and scheduling. • Ensure compliance with hotel policies and procedures, including opening and closing procedures. Additional Responsibilities: • Attend all staff meetings and required training sessions. • Monitor and report on department performance and implement improvements as needed. • Manage payroll effectively and optimize the use of part-time employees. • Support supplier relations and manage operating supplies and equipment. • Undertake additional tasks and responsibilities as required by the Head of Department. • Warm, pleasant, friendly, and confident demeanor with strong interpersonal skills. • Proficient in English. • Minimum of 3 years' experience in a similar capacity. • Diploma in Hospitality or F&B Service. • Positive attitude and a team player with the ability to work independently under pressure. • Strong problem-solving skills and the ability to foster effective working relationships with staff and clients/vendors. • Familiarity with HACCP requirements and knowledge of health and safety rules and procedures.