The Assistant Banquet Manager assists the Banquet Manager in supervising the overall operation, ensuring that service provided meets and exceeds guest’s expectations. Main responsibilities include but are not limited to overseeing all aspects of banquet operation, labour management, and training of the banquet colleagues as well as achieving all set targets and departmental KPI.

In the daily running of the operations, the Assistant Banquet Manager has to plan and maximise operational yield with minimal cost through proper planning of schedule and labour, while keeping in mind guest satisfaction and the optimisation of profit. Service is to be carried out systematically and uniformly complying with standards set by the hotel.  

Primary Responsibilities 

Oversees Daily Operations and Achieving Targets

• Attends briefings and meetings held by the department in the absence of Banquet Manager and updates all latest policies as needed.
• Attends daily and weekly Banquet Event Order meeting in the absent of Banquet Manager with the Sales and Events Team.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes knowledge of bar and wine operations in Banqueting.
• Ensures to provide training and executes banquet operation.
• Maintains a productive climate and confidently motivates, mobilises, and coaches team members to meet high performance standards and goals.
• Works closely with the Banquet Manager to establish colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local Union.
• Carries out ad hoc duties as assigned by the management team, including but not limited to collecting Food & Beverage requisition on daily basis, arranging stocks according to “First In First Out” system, sending soiled linen for exchange, sending operational equipment for cleaning or burnishing on weekly basis. 
• Supervises and assists in controlling the payroll in banquet operation. Requests casuals’ coverage according to the Event Order and Hotel Standards. 
• Ensures all casuals and 3rd party agencies casuals sign in/out before and after commence work. 
• Consistently ensures grooming standards of colleagues are as per hotel standards.
• Consistently ensures all equipment requisition is raised, approved by Manager and submitted to the Stewarding Department at least 4 days before the actual event.
• Ensures that the mise en place for every function is at par stock level and sufficient.
• Is familiar with the basic service methods in banqueting including but not limited to Buffet, Coffee Breaks, French, Russian, Outside Catering, Outdoor Venues, etc.
• Ensures pristine and perfect levels of cleanliness and appearance of the function rooms.
• Ensures that the room set up are accurate, timely and set according to Banquet Event Order or as instructed by the Managers.
• Consistently ensures all the function rooms are clean and all equipment is in working condition – tables are aligned, table settings are complete, lighting and sound system are at the correct setting, etc.
• Coordinates with the Engineering AV team before the events to check the sound systems and microphone properly configured and test. 
• Verifies and communicates closely with Organiser’s/Host’s requirement pre, during and after event.
• Coordinates with Chef on duty the timing to pick up the food at the food pass area in a timely and efficient manner.
• Supervises operation of daily events, ensures sufficient manning coverage for operations.
• Takes accountability of any guest complaints within his/her empowerment and informs Banquet Manager, Sales Manager of the Event and F&B office immediately.
• In the absence of Banquet Manager, conducts equipment maintenance walkthrough on weekly basis with Engineering team and Housekeeping team and updates F&B Office.
• In the absence of Banquet Manager conducts monthly walk-through with Hygiene Officer in coordination with Banquet Chef In-Charge and update F&B Office.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel and in a timely manner.
• At the end of the shift, to ensure all checks and report are signed and approved before delivering all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures all rented equipment is checked before signing off from organiser or 3rd party vendor. 
• Handles all equipment and tools with care during set up and events.
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, InTouch, Material Control, etc.).

Provides a Leading and Consistent Guest Experience

• Handles guest complaints and comments competently and swiftly. Informs and updates Manager/Banquet Director, Sales Manager of the events and F&B Office immediately.
• Leads the service team to personalise guest experience and in accordance to Hotel Standards. 
• Able to provide recommendation to guest.
• Constantly obtains guest feedback during events to ensure satisfaction and builds a strong and positive relationship with local organisers.

Management and Leadership of Banquet

• Proactive, innovative with in depth Food & Beverage, Banquet and market knowledge. 
• Executes hands-on leadership by actively engaging in colleague support and guest service during all events.
• Works closely with Banquet Manager, leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style. Provides regular team meetings, training and arranges examinations for the team members to achieve higher standards and skills.
• Uses the performance review process to identify and develop talent for growth.
• Manages performance issues by using various coaching styles. 
• Displays cultural affinity and shows empathy to all team members. 
• Assists the Banquet Director and Banquet Manager to coach and train team members to prepare them to move to the next level within 14 – 24 months.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality and communicates with the Banquet Manager accordingly.
• Provides a level of Safety and Security for guests and colleagues. 
• Assists in recruitment, inducts and trains the team to be competent and confident.
• Ensures hygiene practices of colleagues are in line with Fairmont Jaipur and National Environmental Agency standards.
• Checks daily opening, closing and side duties and adjusts if required. 

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues and outsources casual labour to develop their skills and knowledge. 
• Records and submits monthly On-the-Job Training hours to the manager before the 15th of each month.
• Works closely with Food & Beverage Banquet Service Executive to guide the departmental orientation for new hires, ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained and adheres to fire and safety, emergency procedures and hygiene.

Note: Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.