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Job Description Banqueting Manager


INSERT ORGANISATION NAME & LOGO

 

JOB DESCRIPTION

Job Title

Banqueting Manager

Line Manager/ Reports to

Insert as applicable e.g. Director

Team/ Department

Insert as applicable

Location

Insert as applicable  or such other location that may be required of the job role

Website details can be inserted here

Job Ref & about the organisation  

Social Media info etc 

Core Objectives

Responsibility for managing the planning and running of the Banqueting events for the organisation,  including liaising with other relevant departments/sections of the organisations

 

This includes assisting with marketing and promotion, liaising with clients, the planning and pricing of banqueting events, promotion, preparation and management of banqueting events to adhere to agreed prices/budgets and maintain applicable quality standards and records whilst maintaining responsibility for ordering and obtaining supplies, quality control and management of banqueting team members.

 

Overall responsibility for ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements and working policies and procedures.

 

Main Tasks/duties and responsibilities 

 

 

Responsibility to staff and direct the team:

– deal with all enquires from potential/actual clients relating to events

– to meet and discuss client’s requirements for the arrangement of banqueting events and advise/assist clients in all aspects of banqueting events arrangement, including, as applicable, promotion

– deliver creative input to clients

– liaise, as applicable, with outside contractors as well as with internal “suppliers”

– responsibility for planning, checking and submitting quotations/ Banqueting Event Orders to clients

– to regularly follow up enquires/quotes etc

– ensure that all details relating to events are properly documented

– work with marketing, Sales and Accounts team members

– to manage planning and pricing of menus and food and Fixture, Fittings and Equipment to adhere to agreed prices/budgets and maintain applicable quality standards and records

– manage ordering and obtaining supplies and dealing with internal and external contractors

– for ensuring sufficient team members at all times and within agreed budgets

– quality control of all supplies including food, drinks/beverages, Fixture, Fittings and Equipment, hygiene and health and safety

– assist your Line Manager

– meet your targets and those of the team as a whole

– smooth running of the of the team

– contribute to training and development of the team

– adhere to statutory obligations and agreed quality and best practice guidelines

– manage all aspects of events from enquiry to conclusion of banqueting event

understand food preparation and cooking and the “ingredients” of food and beverage and train your team to enable the team to confidently deal with customer queries etc

– manage customers’ expectations and deal and resolve with all concerns/queries

 

Day to day responsibilities for the team as agreed with your Line Manager to include:

– management of all aspects of events from enquiry to conclusion of banqueting events

– ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements and working policies and procedures.

– manage the designing, planning, costing and pricing of banqueting events

– manage and co-ordinate food and drinks/beverages preparation and Fixture, Fittings and Equipment list

– quality management of food and drinks/beverages and Fixture, Fittings and Equipment

– investigate and resolve customer complaints

– effective liaison, support and assistance with the remainder of organisation

– allocate workloads to team members

– supervise, manage and direct the overall performance of the team

– subject to agreed criteria, recruitment, training, set action and targets, appraise and manage performance, development, coaching and general support of all team members to ensure targets are met

– maintaining accurate records and accounts as required and reporting as agreed

– set an example for team members of commitment, work ethic and habits and personal character

– responsibly use resources and control expenses to operate within budgetary controls

– adhere to all organisation policies and procedures

 

 

From time to time you may be expected to be part of special projects as are reasonably required of your job role.

You are responsible for your allocated workload and must meet all targets as agreed with your Line Manager. You must contribute towards the smooth running of the organisation generally.

Hours

Your usual hours will be from 11am to 8pm. However you will be expected to work as and when is necessary to meet the needs of the team and your targets.

 

Secondary Tasks/duties

 

 

 

 

The role is part of the whole organisation team and as such requires you to perform such reasonable tasks that are required, as and when necessary, to maintain, promote, develop and expand the business of our organisation and its interests generally.

 

You must carry out your duties to the best of your ability, having consideration for the needs of your colleagues, the organisation and its customers/clients. You must obey all lawful and reasonable orders given to you and comply with the organisation’s rules, procedures and policies

Management / supervisory responsibilities

 

 

People or equipment

 

People who report to you

You have responsibility for the other team members who will report directly to you

 

Equipment

You are responsible for the equipment provided to you for use in your job role and to your team. This means you must ensure that equipment is used in accordance with training provided, all of the organisation’s policies and procedures and the law and using, where applicable, any safety equipment or Personal Protective Equipment provided. You are responsible for ensuring that the equipment used by the team is maintained and can be used/operated at all times.

Essential Abilities/ Competencies of this job role

You need

– qualifications sufficient to perform the job role – insert as required e.g. Hospitality degree

– certification required insert as required

– languages as required – insert as applicable e.g.  English, Italian, knowledge of culinary French an advantage

– desirable to be a member of insert as applicable Association of Exhibition Organisers (AEO) or the Association for Conferences and Events (ACE),

– experience in this type of job role – insert as applicable e.g.  minimum 5 years

– good understanding and proven ability of the business and management principles required for the role

– leadership with ability to drive and develop a team

– genuine desire to serve the needs of customers with a strong personal responsibility for achieving customer satisfaction

– Excellent analytical, interpersonal, organisational and communication skills.

– high integrity and honesty in all dealings

–  project management skills

– ability to work under pressure

insert anything else required e.g. computer systems , such as Delphi Banqueting Software etc,

You need to have and maintain (with regular training and updates as necessary) the knowledge, technical skills and qualifications that are necessary to perform your job role to comply with the requirements of the organisation and any applicable rules, regulations (particularly of any professional body) and with any law which applies to your job role.

Special working Conditions

You may be expected to work in accordance with the organisation’s overtime policies

Insert following if applicable – The nature of your role will require you to travel within the area that your team covers. However, from time to time you may be expected to travel outside that area as the job role requires

 

INSERT any accommodation information as required e.g. “live in” etc

 

Salary level C – £40,000
Benefits insert details of any benefits

Approved by Name

John Smith

Job Role

Insert details as applicable

Date approved

10/11/2012