Catering and Events Operation Manager - SPHC

Supervises the function of the banqueting & outside catering in terms of service standards colleagues abilities sales and costs in order to ensure maximum departmental profit is achieved

Controls and analyzes on an ongoing basis the following

• Highest level of service standards and Guest satisfaction
• HACCP & FLS standards

Oversees the preparation presentation and service of Banquet & Outside Catering

Conducts under the guidance of the Food & Beverage incharge functions such as hiring of colleagues departmental orientation on the job performance appraisals and coaching always ensuring appropriate staffing and productivity

Develops formal training plans and conducts onthejob training sessions for banqueting & outside Catering Colleagues

Supervises and coordinates in liaison with the Food & Beverage incharge and Executive Chef the pricing of Banquet & Outside Catering menus beverage and wine lists by taking into consideration factors such as follows

• Local requirements & Markets needs Merchandising and promotion
• Competition analysis Trends and Recipes
• Potential Food Costs and Availability of Food & Beverage products

Coordinates with the Purchasing Manager for special purchases requirements relating to the banqueting & OSC and attend to the Food & Beverage departmental meetings and BEO meetings

Establishes and maintains a record system to include but not limited to the following

• Files on all previous functions and Banquet reservation book
• Customer contact file and Sales solicitation program
• Room utilization Menu file and Promotion file
• Activities file and casuals files

Solicits and followsup on business referrals and potential sales leads

Assists the Food & Beverage Incharge with the following

• Day to day operation
• Premeal briefings
• Inspection checklists
• Follow up on present and past functions
• Departmental reports
• Forecast
• Other reports as required such as HACCP FLS Cover report Payroll Accident report & Operating equipment inventory

Performs related duties and special projects as assigned

Monitors the productivity levels of each banquet & outside catering service colleagues and extends assistance to anyone requiring guidance during functions

What we need from you

• Degree or Higher National Diploma in Hospitality/Hotel/Business Management is preferred

• Experience as Banquet Manager / Assistant Banquet Manager in a high volume hotel with highest levels of service is preferred

• A minimum of years of experience working in a star hotel environment including years in Food and Beverage

• International work experience preferably Middle East

• Familiar with restaurant point of sales and cashiering procedures

• Knowledge of Banquet service procedures and standards

• Arabic proficiency is preferable

Dont quite meet every single requirement but still believe youd be a great fit for the job Well never know unless you hit the Apply button Start your journey with us today and lets #GoFurtherTogether