Banquet Operations Manager

Job Summary 

Under the general direction of the Food and Beverage Manager or his/her delegate, and within the limits of established IHG and local Hotel policies and procedures, manages the outlet operations achieving business objectives through customer focused service delivery.

Essential Duties and Responsibilities 

• Is responsible for the day to day operation of the outlet to achieve the optimum profit and the best quality of service.
• Maintains good relations with regular customers.
• Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
• Contributes to the profitability of the Food and Beverage department by increasing sales and generating new revenue ideas.
• Handles all guests’ complaints or problems promptly and ensures that all resolved/unresolved incidents are reported to the Department Head and does the proper follow-up.
• Communicates positively with the team and Department Heads to ensure effective teamwork and high morale.
• Conducts, under the guidance of the Food and Beverage Manager and the Assistant Food and Beverage Manager such functions as interviewing, employee orientation, performance evaluation, appraisals, coaching, counseling and taking disciplinary actions to ensure the appropriate team’s productivity and efficiency.
• Maintains an updated operating manual for the outlet.
• Conducts daily briefings and participates in other meetings as needed.
• Leads and participates in service as necessary in accordance with the requirements and practices of the outlet.
• Develops and implements Promotions Calendar for Food and Beverage products in the outlet.
• Handles administrative work and keeps updated files on the following outlet matters.
  • Finance
  • Standards  
  • Training  
  • Entertainment Promotions
  • Meetings
  • Miscellaneous
• Shares recommendations and guest comments with the Chef and the Food & Beverage Manager to reflect current customer preferences.
• Conducts competitor analysis.
• Keeps aware of trends, systems, practices and equipment in Food and Beverage through trade literature, hotel shows and site visits.

1. Develops short term and long term financial and operational goals for the outlet to support the overall objectives of the Food and Beverage Department and the Hotel. 
2. Participates in and prepares the annual outlet budget.
3. Achieves budgeted revenues and controls expenses.
4. Maintains par stock level for operational equipments and maintains inventory control procedures. 
5. Analyzes food and beverage statistics through point of sale system.

• Participates in functions and activities with other outlets when required.
• Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.

2. REQUIRED QUALIFICATIONS

Education:

Bachelor’s degree in Hospitality Management or equivalent mix of relevant work experience and education.

Skills:

Fluent in Arabic and English. French is a plus

Excellent interpersonal skills

Strong writing and communication skills

Eye for detail

Experience:

6 to 8 years of experience in the F&B industry 

3 of which in a managerial position 

Competencies: 
Customer Service Orientation
Problem-Solving/Decision Making
Planning/Organizing
Developing others
Drive for Results
Team Orientation

Turning vision into action