Banquet Manager

Raffles The Palm Dubai We invite you to join the world of luxury hospitality at Raffles The Palm as we are currently looking for Banquet Manager. Reporting to the Assistant Director of F&B, the Banquet Manager is not defined solely by the tasks they perform, but by the experience they create for every guest. Through prompt, attentive, and courteous food and beverage service, they ensure each guest feels welcomed, valued, and well cared for. Their professionalism, attention to detail, and commitment to exceptional hospitality contribute to a seamless dining experience that reflects the Hotel's standards and inspires guests to return. Key Responsibilities Lead and supervise banquet floor operations, ensuring seamless setup, service execution, breakdown and coordination of all events in line with luxury service standards Drive operational excellence and guest satisfaction by maintaining impeccable service standards, anticipating guest needs, resolving issues promptly and coordinating closely with Culinary, Stewarding and other departments. Coach and lead the banquet team on the floor, ensuring effective briefings, task allocation, grooming, product knowledge and adherence to Raffles standards, while supporting productivity and cost control Set Banquets budget & forecast and analyse monthly P&L reports Develop and maintain all training programs Prepare weekly team schedules keeping in mind anticipated business, operating budgets and standards of service Recruit and select Banquet colleagues Ensure proper care, security and maintenance of Banquet equipment through proper supervision of service personnel, including outside contractors Assume responsibility for shift supervisory duties on a regular basis, especially with VIP and "at cost" functions Coordinate the needs of the Catering department with the managers of interrelated departments Inspect Banquet Servers’ work assignments and supervise the standards of all function rooms and adjacent public areas Follow established accounting procedures Maintain all public areas to be presentable with specific set-ups at all times Maintain the inventory stock of all equipment on and off the property Post all contracted function sheets and give instructions to Assistants, Waiters and casuals to ensure the success of the function Conduct monthly departmental meetings to provide information to the banquet staff, obtain staff feedback, and provide a regular forum for department communication Constantly monitor Banquet team appearance, attitude and degree of professionalism Implement safety and emergency procedures when necessary Consistently follow and implement HACCP policies and procedures Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department Assist other F&B Outlets in their operations during peak times as needed

PERSONAL ATTRIBUTES Excellent communication skills with strong emotional intelligence and interpersonal awareness. Passionate about luxury hospitality, personalized service and attention to detail. Calm, composed and solution-oriented under pressure, with strong leadership presence. Proactive, highly organized and able to anticipate guest and operational needs. Team-oriented, discreet and culturally sensitive, with the ability to inspire and develop colleagues. EXPERIENCE & QUALIFICATIONS Minimum 1-year in a similar role in a luxury hotel Flexible availability including nights, weekends, and holidays AND ABOVE ALL Embrace the Raffles brand promise and luxury in your role and in all your interactions. Foster an inclusive environment where every individual feels valued and respected

Lead and supervise banquet floor operations, ensuring seamless setup, service execution, breakdown and coordination of all events in line with luxury service standards. Drive operational excellence and guest satisfaction by maintaining impeccable service standards, anticipating guest needs, resolving issues promptly and coordinating with Culinary, Stewarding and other departments. Coach and lead the banquet team on the floor, ensuring effective briefings, task allocation, grooming, product knowledge and adherence to Raffles standards, while supporting productivity and cost control. Set Banquets budget & forecast and analyse monthly P&L reports. Develop and maintain all training programs. Prepare weekly team schedules considering anticipated business, operating budgets and standards of service. Recruit and select Banquet colleagues. Ensure proper care, security and maintenance of Banquet equipment through supervision of service personnel, including outside contractors. Assume responsibility for shift supervisory duties on a regular basis, especially with VIP and "at cost" functions. Coordinate the needs of the Catering department with managers of interrelated departments. Inspect Banquet Servers’ work assignments and supervise the standards of all function rooms and adjacent public areas. Follow established accounting procedures. Maintain all public areas to be presentable with specific set-ups at all times. Maintain the inventory stock of all equipment on and off the property. Post all contracted function sheets and give instructions to Assistants, Waiters and casuals to ensure the success of the function. Conduct monthly departmental meetings to provide information to the banquet staff, obtain staff feedback, and provide a regular forum for department communication. Constantly monitor Banquet team appearance, attitude and degree of professionalism. Implement safety and emergency procedures when necessary. Consistently follow and implement HACCP policies and procedures. Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department. Assist other F&B Outlets in their operations during peak times as needed.