Banquet Manager

Mövenpick Hotel & Residences Riyadh Job Description Our Vision, we make moments Mövenpick Hotels & Residences (MH&R) is in the “moments” business. We’re intimately involved in important times in our guests lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivity that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer-term partnership. It doesn’t take much to create a moment — just be genuine, human, and warm. Take small steps to turn the ordinary into something extraordinary We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional results. The Role 1. To oversee and lead the Banquet department of the Hotel. 2. Banquet Manager is responsible for the smooth operation of his/her specific Event as governed by contract and deemed by operational requirements. 3. He or she must be fully responsible for the daily operation and maintenance of banquet FF&E and OSE, as well as for organizing storage areas and ensuring cleanliness. 4. He/she is responsible in linking all facets of cuisine and entertainment and then delivering these to guests. 5. He/she must be able to control and coordinate a labour pool of many and varied backgrounds. 6. He/she will have a majority of casual labour and hence it is essential to have quality staff management skills. 7. Should be creative and confident and be prepared to step outside of the confines of comfort. 8. He/she should take the time to get to know the guests and be committed to service excellence. 9. Team play is imperative and having the time to invest in self-development is mandatory. 10. Being entrepreneurial, thinking beyond the boundaries and leading by example are expected and not requested. Key Deliverables and Responsibilities Planning & Organizing: 1. Ensure that all Mövenpick Hotels & Residences standards are adhered. 2. He/she must check the daily casual staff's grooming standards and verify their Ajeer permits and iqamas on a daily basis without fail (if the Ajeer permits and iqamas are not available, the concerned casual staff must be sent back to the company immediately without fail). 3. Be innovative at all the time. 4. Keep ahead of industry trends (you should set the trends rather than follow) 5. Develop ideas on increasing guest satisfaction. 6. The role is to uphold the Movenpick service standard and manage daily in-house and ODC events. Operations: 1. Leads the daily and weekly meeting. 2. Train and develop the Banquet team in the departmental operating standards. 3. Maintains a presence during events including outside catering events. 4. Maintain a consistent focus on improving the overall flow of Banquet operations. 5. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. 6. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. 7. Source and audition entertainment and decorative options suitable for Banquets and Events. 8. Maintain awareness of industry trends and share with the team. 9. Review, analyse market and competition changes and implement proactive action plans to meet these changes in cooperation with Banquet manager and approved by Director of F&B. 10. Ensure organizers are communicated with and assisted in an efficient, warm and professional manner by all team members. 11. Actively review organizer and guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction 12. To ensure a consistently high standard of grooming is followed and the team. 13. To have a complete understanding of and to adhere to Mövenpick Hotels & Residences policy relating to Fire, Hygiene, Health and Safety. 14. To drive the performance of the Banquet team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. 15. Have full knowledge of all products and services provided by the property and in the local area. 16. Assume the responsibility of daily banquet operations. 17. Maintain appropriate staffing levels on the banquet floor. 18. Following up on opening and closing checklists on daily basis. 19. Ensure all appropriate equipment is on hand for each service period. 20. Ensure all the storages are well maintain and organize. 21. Ensures that the correct ordering and billing procedures are in place and that all cash handling is carried out correctly. This includes overseeing and checking the cashier and floats at the conclusion of the event and all banking done (specially banquet event order must be carefully monitored prier closing the bills) 22. All the banquet event orders (BEO) must be clearly studied and communicate with entire banquet team and concern departments. 23. Conducts daily briefings and training for all staff prior to commencement of shift, providing such information as service requirements, sequence and preparation for the day 24. Must be capable of handling security incidents, guest complaints or queries with confidence and in a professional manner. 25. Directly work with F&B director and all banquet employees to create a flow of new and ‘improved’ ideas. 26. Ensure awareness and deliver the optimum levels of service and guest satisfaction 27. Attaining and maintaining the sanitation (HACCP or similar) certificates as required by the regional governing body. 28. Ensure all hotel property and facilities are maintained an in an optimal working order. 29. Take full ownership and responsibility for any issues that may occur in the department. 30. Ensure rooms/events is set prior to the commencement of service. 31. Master all POS systems 32. To carry out any other reasonable duties and responsibilities as assigned. Administration: 1. Establish and maintain effective employee relationships. 2. Implement training plans to further develop self and subordinate outlet employees. 3. Lead by example through a passionate, hands on approach. 4. Maintaining all outlet records. 5. Maintain and submit the month-end banquet operations report, including casual and permanent attendance, AV rental details. 6. Evaluate an employee’s performance in staff appraisals, with a focus on adherence to procedures and departmental standards. Core Behaviors Core behaviors are our actions: what we say, what we do, and how we interact with one another. Our behaviors come from what we believe in, what we value. At Mövenpick Hotels & Residences, we call these value-based behaviors. The following s

The post outlines broad responsibilities and leadership expectations for Banquet Manager, including staff management, service excellence, adherence to standards, HACCP, safety and security, financial and operational targets, and collaboration with F&B leadership. Explicit hard requirements (years of experience, specific credentials) are not clearly listed in the provided excerpt.

Oversee and lead the Banquet department; ensure smooth operation of each event; manage daily operation and maintenance of banquet FF&E and OSE; organize storage and maintain cleanliness; coordinate cuisine and entertainment delivery; manage a diverse labor pool; staff development and quality management; guest-focused service; proactive planning and innovation; lead meetings; train and develop banquet team; maintain presence during events; optimize banquet operations; achieve financial, operational, and service targets; source entertainment and decor; monitor industry trends; review market and competition; ensure proper communication with organizers; act on guest feedback; maintain grooming and compliance with fire, hygiene, health and safety policies; drive performance and appraisals; knowledge of products/services; manage staffing, checklists, equipment, storage; cash handling and billing procedures; review BEOs; daily briefings and training; handle incidents and complaints; collaborate with F&B director; achieve service levels and guest satisfaction; HACCP certification; maintain facilities; own departmental issues; ensure events are set prior to service; master POS systems; perform other duties as assigned.