Junior Banquet Manager at Fairmont Hotels & Resorts

• Assist the Food and Beverage Manager to ensure smooth operations and flow of the banquets section
• Assist in the coordination, supervision, training and motivation of the Food and Beverage Banquets team both  part-time and casual
• Collaborate effectively with various departments to ensure smooth operations of events and handling of all guests queries.
• Assist in the daily briefing and debriefing for all events to related departments and the banquet team
• Assist in the response and manage to all customer requests and complaints and ensure quality standards are met
• Ensure the grooming of the Banquet teams (Good presentation, discharge of outfits and badges, etc.)
• Work closely  and help in the coordination of menus with the Executive Chef according to the needs and requests of client
• Take part in the review of causal and part-time retaining a stellar pool for events 
• Prepare and allocate daily tasks for the banquet team and be able to conduct efficient pre and post-function meetings
• Allocate tasks, supervise and inspect the entirety of all events from set-up, service. Clearing and clean up.
• Follow outlet policies, procedures and service standards are maintained
• Work closely with the sales department to ensure all aspects of clients’ needs are captured and banquets orders are placed on time and accurately

Qualifications

• Bachelor’s degree or Diploma in Hospitality Management or related field.
• At least 3 years of experience in a luxury hotel or resort setting preferred in similar role.
• Strong knowledge of F&B management practices, including food safety, service standards, and guest relations.
• Excellent leadership, interpersonal, and communication skills.
• Familiarity with Opera systems, MS Office,
• Passion for hospitality and delivering outstanding guest experiences.
• Proactive, detail-oriented, and capable of working independently.
• Ability to adapt to a fast-paced, dynamic environment.
• The position requires flexibility in working hours, including weekends, holidays, and evenings, as per the operational needs of the hotel.