o produce an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team.
Key Responsibilities
All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
The sales are driven to the Banqueting department’s full potential and that budget is adhered to.
A High quality of product and service is never compromised in the Banquet operations.
The Banqueting department is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
Innovation and new ideas are fostered, implemented and communicated to the Head of Department.
The growth of internal talent within the Banqueting department is successfully implemented.
Job Requirements
- BA/BSc in Hospitality Management or related field, preferably from hotel school
- Minimum 1 years in Banquet & Catering management role
- Ability to work and communicate in a multinational environment
- Ability to operate computer and office equipment
- Proficiency in Excel and Word
- Excellent written and verbal communication skills
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