Senior Banquet Manager

Position Summary Responsible for ensuring the smooth and efficient operation of all food and beverage services for banquets and related venues, including setup, menu planning, presentation, restaurant/coffee shop service, and special areas such as lawns and poolside.

The role requires effective leadership, supervision, and adherence to service standards, ensuring guest satisfaction, staff development, and operational profitability.

The aim is to create memorable, high-quality guest experiences while enhancing the K Hospitality brand reputation.

Key Roles & Responsibilities Operations & Service Excellence Oversee the execution of banquets and related F&B services, ensuring high standards of setup, presentation, and service.

Ensure the cleanliness, sanitation, and maintenance of all service and storage areas.

Monitor and maintain all equipment, furniture, and fixtures in good working order.

Ensure compliance with all health and safety regulations.

Consistently implement service standards and operating procedures across all events.

Sales & Profitability Achieve budgeted sales and profitability targets for the banquet operations.

Collaborate with the Sales & Marketing team to market and sell banquet and conference facilities.

Monitor and report sales performance, productivity, and operational profitability.

Contribute creative ideas to enhance customer experience and encourage repeat business.

Event Planning & Execution Plan and manage all aspects of banquet events to ensure smooth execution and guest satisfaction.

Coordinate setup, décor, menu presentation, and overall ambiance in line with client requirements.

Supervise events from start to finish, guiding the service team and ensuring readiness for subsequent events.

Arrange logistics for offsite/outdoor catering, including transportation of food and equipment.

Team Management & Development Lead, hire, train, coach, and evaluate the banquet food and beverage team.

Foster a culture of motivation, teamwork, and ownership.

Schedule staff, prepare duty rosters, and manage contractual staffing requirements.

Conduct performance management and implement initiatives to minimize attrition.

Customer Experience Maintain excellent levels of guest service for both internal and external customers.

Address and resolve customer and staff concerns promptly and effectively.

Ensure professional and courteous communication with all stakeholders.

Administrative Responsibilities Manage billing processes, ensuring timely payments.

Oversee monthly inventory, consumption tracking, and supply management.

Ensure sufficient operating supplies and equipment for upcoming events.

Participate in weekly F&B, Department Head, and Business Head meetings.

Operate POS systems and, ideally, sales and catering software.

Perform other duties as assigned by the General Manager/Business Head.

Qualifications & Requirements Proven experience in banquet/F&B operations, preferably in premium hospitality.

Strong leadership, organizational, and customer service skills.

Ability to work under pressure, manage unforeseen challenges, and handle long/break shifts as required.

Knowledge of POS and sales/catering software is preferred.

---