Banquet Manager

Job description

Company Description

Grand Mercure Bengaluru at Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.

Features an all-day dining restaurant, cafe & alfresco, a fitness
centre, spa, swimming pool, an entertainment zone, library
lounge, art gallery and business centre

Job Description

Prime Function:

·  Responsible for maintaining a strong client relationship and ensure that all banquet specifications are communicated to and executed by all departments.
·  Ensure to oversee Banquet events, manage the team and allocate responsibilities to the team.
·  Coordinate and supervise the execution of all banquets to ensure clients' specifications are adhered to and that the banquet runs smoothly and efficiently.
·  Responsible for the overall operations of the banquets, meeting the guests to understand their requirements and supervise the banquet team to ensure guest’s requirements are met.
·  Any matter which may effect the interests of Grand Mercure Bengaluru at Gopalan Mall should be brought to the attention of the Management.

Key Responsibilities:

People Management

·  Ensure that the team has been trained for all safety provisions.
·  Establish and maintain seamless co-ordination & co-operation with all departments of Grand Mercure Bengaluru at Gopalan Mall to ensure maximum cooperation, productivity, morale and guest service.
·  Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
·  Ensure that the team is well informed of department’s objectives and policies.
·  Work with internal / external representatives from different departments for executing the banquets.

Financial Management

·  Prepare departmental annual budget and also ensure to control and monitor departmental expenditures.
·  Maintain and update corporate database, entering delegate bookings to ensure delegate information / records are kept up to date and accurate for future events.
·  Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management

·  To run an efficient banquet operation with well trained and attentive staff, to provide and ensure high level of guest satisfaction in dining and beverages consumption.
·  Ensure that the company policies and standards for Banquet Operations are implemented and closely monitored.
·  To ensure a prompt, courteous response and follow up on all enquiries.
·  Ensure that all booking details and requirements are catered to as per the standards.
·  Ensure that duty rosters are adhered to and making certain that adequate number of the team will be on duty.
·  To ensure that the service of food and drink is courteous and professional.
·  To prepare and submit in the required format all information necessary for budgeting purposes.
·  Responsible for smooth, efficient, cost effective operation of all Banquet food service functions.

Managerial Qualities

·  Leadership skills that utilize persuasion and motivation to attain organizational        goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness;
·  Ability to accept responsibility;
·  Self confidence, motivation, drive and tenacity;
·  Ability to enhance organizational performance;
·  Ability to clearly delegate tasks and responsibilities;
·  Ability to think strategically, inductively, and creatively;
·  And the propensity to recognize and acknowledge other peoples’ ideas.

Qualifications

Bachelor’s degree in Hotel Management , Hospitality Management , Business Administration , or a related field.