Banquet Manager ( Egyptian Only )

Job Description

Kempinski Nile HotelLocated in Egypt's beautiful capital, Kempinski Nile Hotel offers guests a boutique five-star experience on the banks of the Nile River.Right in the heart of Cairo's Garden City district in down-town, guests are only a short drive from the Pyramids of Giza, shopping areas and local attractions.Kempinski Nile Hotel caters to large groups, couples and solo travelers offering 137 rooms and 54 exclusive suites in an unforgettable environment. All suites come with their own private balcony so guests can relax and enjoy a beautiful view of the Nile River.Banquet ManagerTo produce anoutstanding guest experience within the Banqueting concepts by managing aservice team in cooperation with the culinary team. The Banquet Manager provides a courteous, professional and efficient service inaccordance with the outlet, hotel and Kempinski standards, driving sales andmaximizing profit.Key Responsibilities:? All rules ®ulations are strictly adhered within the hotel including hotel s policy onfire and safety as well as hygiene regulations including HACCP.? The sales are drivento the Banqueting department s full potential and that budget is adhered to.? A High quality ofproduct and service is never compromised in the Banquet operations.? The Banquetingdepartment is developed in an entrepreneurial manner, looking for opportunitiesto generate more business at all times.? Innovation and newideas are fostered, implemented and communicated to the Head of Department.? The growth ofinternal talent within the Banqueting department is successfully implemented.? Supportand implement new Talent Development initiatives.? Identifyinternal and external talents* that match Kempinski s DNA values.? Supportcareer development by training and assigning multi-tasking.? Growtalent in order to present candidates in quarterly Talent Transfer Calls.? Giveconstant feedback to all employees of the department.? Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.? Conductyearly performance appraisals and TTTT s for all employee of the Banquetingdepartment (unless Food & Beverage Head of Department is able to do it),providing feedback on their job performance.? Responsible for Assistant Banquet Manager, Banquet Supervisor, BanquetWaiter / Waitress.? Set an example byreporting to duty punctually wearing business attire according to the hotelsdress code & Kempinski grooming standards, maintaining a high standard ofpersonal appearance and hygiene at all times.? Providea professional and courteous service at all times and ensure that all employeesof the Room Service outlet followthe example.? Ensure that the placeof work and surrounding area is kept clean and organised at all times.? Execute and demandthe team to execute the highest level of service and set-up standards at alltimes.? Be knowledgeable ofall services and products offered by the hotel.? Set an example interms of thorough service and product knowledge of the Banqueting offering.? Assist in preparation of the Banqueting budget.? Conduct monthlyinventory of operating supplies and equipment together with the stewardingdepartment.? Perform up sellingfor all items offered by the department assigned as well as offeringalternatives.? Be knowledgeable tooperate the existing POS system based on the trained responsibility level asassigned in the department.? Identify errors andcorrect them as required during set-up, service and breakdown of operations.? Produce reports andanalysis of the outlet and present report in the monthly performance meeting.? Lead the Banquetingdepartment efficiently in cost and expenses, constantly delivering the highestquality as well as driving high top line revenue and profit.? Establish rapportwith guests and meeting organizers to ensure satisfaction and personalizedservice.? Work in close termwith Stewarding and Housekeeping to ensure that all areas are regularlymaintained and organised.? To work closely withthe Sales & Catering department and establish a good rapport to ensuresuccessful flow of communication.? Participate planningsessions of the Banquets together with the Sales & Marketing Department.? Plan the banquetsschedule and checklist with Executive Chef / Banqueting Chef.? Hold event briefingsfor the Service and Culinary Teams.? Actively participatein Banqueting menu design in cooperation with the Culinary Team, Bar Managerand Chef Sommelier / Sommelier.? Organise tastings ofnew Banqueting menus.? Foster and implementcreative ideas for Banqueting offering.? Implement a flexiblework schedule based on business patterns.? Establish a pool ofqualified and trained full and part time employees in conjunction with thehotel s People Services Department.? Ensure an effectivepayroll control through a flexible work force maximizing the utilization ofpart time employees and closely cooperating with other Food & Beveragedepartments.? Monitor operatingsupplies, equipment and reduce spoilage and wastage successfully.? Attend and contributeto all staff meetings, departmental trainings and hotel initiated trainings.? Attend daily orweekly meetings with the Culinary Team and fostering team work to constantlydevelop the Banqueting department for more success.? Additionalresponsibilities and tasks can be added at any time according to the needs ofthe business and of the hotel.

Keyskills :
Housekeeping Hospitality Catering Operations Payroll