Background information about the job or company (e.g., role context, company overview)

Sheer Logic Management Consultants (SLMC) was incorporated in 1997 as a limited liability company whose overall aim is to provide Human Resource consultancy and training services to a diverse set of industries and economic sectors; both private and public. Our Mission Improve the operational effectiveness of our client, by developing solutions that bui...

Responsibilities or duties

To manage the Banquet Department as a successful independent profit center, ensuring that all functions are successfully executed in a courteous and professional manner, ensuring maximum guest and employee satisfaction consistent with our client’s Standards, through planning, organizing, directing, training and controlling the Food and Beverage operation and administration.

Qualifications or requirements (e.g., education, skills)

Hospitality Management Diploma/Degree or equivalent an asset.

Experience needed

3-5 years’ experience in a 5-star rated establisment in similar position

Any other provided details (e.g., benefits, work environment, team info, or additional notes)

Discover more

• To ensure that the Unit is managed efficiently according to the established business, budget and marketing plan.
• To have a thorough understanding and knowledge of all food and beverage items in the menu.
• To ensure that the UNIT cashiering procedures are strictly adhered to and catering bills are raised and signed promptly.
• To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventory, and to ensure that the Unit is adequately equipped.
• To conduct monthly inventory checks on all operating equipment and supplies.
• To control the requisition, storage and careful use of all Operating Equipment and Supplies (OS&E).
• To ensure that Banquet premises, Furniture Fixtures and Equipment (FF&E), silver, glass, porcelain etc. is clean and in good working order.
• To ensure meeting requests are carried out accurately.
• To conduct daily pre-shift briefings with employees on daily specials, VIP guests, events and entertainment as well as expected budget figures.
• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the F&B Director if no immediate solution can be found and assure guests follow up with guests.
• To participate in the formulation of the Annual Operating Budget in determining Unit projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To ensure effective payroll control through a flexible workforce. Maximize utilization of employees.
• To increase the sales/profits by working in co-operation with other leaders.
• To be visible on the floor during operations.
• To work proactively to minimize complaints from guests.
• To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conduct monthly par stock checks.
• To maintain the Unit communication board.
• To maintain the Daily Logbook and keep client’s feedback.
• To submit all guest / staff incident reports.
• To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
• To provide the procurement with detailed Product and Purchase Specifications for items needed in the outlet on time.
• Conduct outside sales calls in co-ordination with the Retail catering manager.
• Maximize employee productivity and morale, and consistently maintain discipline
• Schedule employees in line with varying business levels to maximize productivity and minimize payroll costs.
• Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, according to the standards as set.
• Train employees ensure that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
• To ensure that all potential and real hazards are reported and rectified immediately.
• Perform any other duties as assigned to him/her by management

• Hospitality Management Diploma/Degree or equivalent an asset.
• 3-5 years’ experience in a 5-star rated establisment in similar position