Banquet Manager

Responsibilities

Responsible and accountable for the restaurant operating budget including revenues, labor costs and profitability
Run the operation and to provide efficient, expedient and courteous service to all guest
Supervise the staff assigned to him/her and ensure that all phases of Food & Beverage service are performed
Check daily the restaurant preparation, mise-en-place, laying of table cleanliness and the availability of Chinaware, crockery, cutlery and glasses; the personal cleanliness and appearance of each individual team member
Hold briefing with staff in each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate
Constantly monitor guests are being attended and served according to standard set and attend to guests as needed

Requirements

Minimum Diploma in related discipline with 3 years relevant experience in managerial position
Excellent interpersonal skills
People management skills and problem-solving skills
Solid command of spoken English and Chinese
Excellent written and oral communication skills
Candidate with more experience will be considered as Assistant Director of Banquet Services