Department: Food & Beverage

Reports To: Banquet Operations Manager

Role Introduction:

The incumbent will support the Banquet Operations Manager in overseeing the entire banquet operations department, ensuring a high-quality customer experience and satisfaction. The role involves managing the banquet staff, maintaining equipment and supplies, and collaborating with other teams to achieve departmental objectives.

Key Responsibilities:

• Assist the Banquet Operations Manager in planning and executing all banquet operations, including catering, promotional activities, and business plan implementation.
• Monitor and maintain payroll costs and F&B budget goals, working closely with the Banquet Operations Manager.
• Support the research and selection of vendors to ensure the lowest cost-of-goods, with approval from the Banquet Operations Manager.
• Collaborate with Executive Chefs (Chinese and Western) and the Banquet Operations Manager on menu engineering analyses and pricing strategies.
• Oversee the quality, hygiene, and safety of food and beverage operations in compliance with local regulations and the company's HACCP requirements.
• Implement and monitor guest feedback surveys to continuously improve the customer experience.
• Ensure the cleanliness and maintenance of all banquet equipment after each event.
• Assist in finalizing menus, costing, and adjusting standards to local circumstances.
• Oversee and manage the preparation and distribution of all F&B banquet reports.
• Support the Banquet Operations Manager in establishing and implementing departmental measurements that align with the company's strategic goals.
• Establish and maintain effective working relationships with industry bodies and associations.
• Hire, train, and manage the banquet service staff, covering safety and health regulations.
• Contribute to executive, management, and other company meetings as required.
• Maintain regular communication with other teams, including Sales, Stadium Operations, Safety, and Stewarding.
• Perform other duties as directed by the Banquet Operations Manager.

Requirements:

• Higher diploma or above in a relevant field.
• At least 5 years of experience in the F&B industry, with a minimum of 3 years in a large banquet operations role.
• Knowledge and experience in both Western and Asian cuisine service, including Cantonese.
• Familiarity with HACCP-certified environments.
• Strong customer service skills and the ability to work effectively with other staff members.
• Results-oriented mindset with the ability to meet budgetary goals.
• Excellent organizational, planning, communication, and interpersonal skills.
• Ability to multitask and complete multiple tasks efficiently.
• Creativity in F&B presentations and maintaining a high-quality product.
• Proficient in written and spoken English, with a preference for Cantonese and Putonghua proficiency.

Full Time

Personal & Application Information

We are an equal opportunity employer. Data collected will be treated in strict confidence and used for recruitment purpose only. Applicants who are not invited for interviews within 8 weeks may consider their applications.