Key responsibilities

• Lead and manage the Banqueting service team including Assistant Banquet Manager, Banquet Supervisor, and Banquet Waitstaff
• Set an example by adhering to Kempinski grooming standards, professional attire, and personal hygiene
• Ensure the workplace and surrounding areas are clean, organized, and maintained at all times
• Execute and enforce the highest level of service and setup standards
• Be knowledgeable of all services and products offered by the hotel and Banqueting department
• Assist in preparation of the Banqueting budget and monitor departmental expenses
• Conduct monthly inventory of operating supplies and equipment in coordination with the stewarding department
• Perform upselling for departmental offerings and provide alternatives to clients
• Operate the POS system effectively according to assigned responsibilities
• Identify and correct errors during setup, service, and breakdown operations
• Produce reports and analyses of outlet performance for monthly performance meetings
• Establish rapport with guests and meeting organizers to ensure satisfaction and personalized service
• Collaborate with Stewarding, Housekeeping, Sales & Marketing, Culinary, and Bar Teams for seamless event execution
• Participate in Banqueting menu design, tastings, and creative development
• Implement flexible work schedules based on business patterns and operational needs
• Establish a pool of qualified staff and ensure effective payroll control
• Monitor operating supplies and reduce spoilage and wastage
• Attend and contribute to staff meetings, departmental trainings, and hotel-initiated training programs
• Report incidents requiring disciplinary actions and update departmental operations manuals annually
• Support supplier activities and manage guest inquiries and complaints efficiently
• Act as Food & Beverage Duty Manager during the absence of HOD or Assistant HOD
• Assign tasks to subordinates, implement multi-tasking principles, and periodically check performance