Banquet Manager

2 weeks ago

Kuala Lumpur, Kuala Lumpur, Malaysia Hilton Full time
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight.

From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget.

In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.


If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member.

Because it's with Hilton where we never forget the reason we're here:
to delight our guests, Team Members, and owners alike.


The Banquet Manager is concerned with the strategic management of the Banquet Department, in line with prescribed Hilton Worldwide and hotel policies and procedures.


What will I be doing?
As the Banquet Manager, you will be responsible for performing the following tasks to the highest standards:

  • Maintain a high customer service focus by approaching your job with the customers always in mind.
  • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
  • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
  • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
  • Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
  • Actively seeking verbal feedback from customers and staff at every opportunity.
  • Agree on and implement actions to make improvements to customer service.
  • Positively deal with and learn from customer complaints and comments with followup and feedback to the Catering Manager / Food & Beverage Manager.
  • Be proactive towards guests, assisting them with any reasonable requests, and training all team members to see these things before guests ask.
  • Knowledgeable of Hilton departmental standards.
  • Able to explain the standards to the team and Managers, assessing team members against these standards.
  • Monitor standards through regular standards review checks.
  • Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service, implementing and following through with improvements identified.
  • Assist with preparing rosters and job schedules for team members to meet business needs (taking into consideration internal activities and occupancy and external events, promotions, etc. ).
  • Assist with communication to the Front Office and Groups & Tours teams about functions that concern them.
  • Describe, assign and delegate duties and authority for the operation of the Catering department at all times.
  • Plan ahead and ensure adequate resources are available.
  • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followedup with and procedures are maintained.
  • Maintain indepth technical knowledge and skills required for the job.
  • Establish good communication with the Kitchen team.
  • Provide and communicate clear directions to the team.
  • Maintain event and function histories to assist with returning events.
  • Attend and participate in regular F&B operational and roster meetings.
  • Understand the goals of the hotel and the department's role in achieving it, communicating goals to the team during trainings and communications meeting, and getting members of the team to work cooperatively with others.
  • Ensure that all managers are communicating effectively through daily briefings.
  • Assist with keeping the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant.
  • Provide and communicate clear directions to the team.
  • Complete regular financial and operating reports, as required or requested by the Food & Beverage Manager.
  • Setup and maintain leave plans for the department.
  • Understand the quantity and quality of people needed to operate the department.
  • Carry out selection interviews and make effective recruitment decisions.
  • Ensure that new recruits have all relevant information before commencing employment.
  • Plan and ensure that departmental orientation is carried out.
  • Ensure that standards trainings and assessments are carried out.
  • Regularly review individual and team performance against objectives, providing feedback.
  • Develop and implement department training plans to meet business needs.
  • Review and evaluate all training activities.
  • Participate in trainer programmes, providing structured training to those starting careers in the Hospitality industry.
  • Understand relevant OH&S legislations and their implications on the operation of the department.
  • Communicate to the team their responsibilities wi

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