Assistant Food & Beverage Manager Minor International

Key Responsibilities:

• Lead and support all Food & Beverage Department Outlets in achieving their financial and operational targets.
• Lead, mentor, and manage the banquet team, ensuring they consistently deliver exceptional service and uphold the luxury standards
• Oversee the planning and execution of all banquet events, including weddings, corporate meetings, and social events.
• Develop and maintain strong relationships with clients, vendors, and partners to ensure all event needs are met with precision.
• Collaborate with the sales and events team to customize banquet offerings and packages to meet client requirements.
• Manage the banquet department budget, ensuring effective cost control while maintaining the quality and luxury experience for guests.
• Ensure compliance with all health and safety regulations and quality standards.
• Maintain inventory control of all banquet equipment and supplies, ensuring proper storage and maintenance.
• Oversee the preparation, setup, and breakdown of event spaces to meet client specifications.
• Ensure that all events are executed to perfection, anticipating client needs and resolving any issues swiftly and professionally. Continuously analyze feedback to refine processes and improve guest satisfaction.
• Analyze banquet event orders with the Catering Conference Services Department daily.
• Oversee breakdown of function areas as scheduled in accordance to departmental procedures.
• Attend all internal and external meetings which include Pre-convention, BEO, Food and Beverage and all staff meetings.
• Collaborate with Talent & Culture to engage, develop, provide guidance, and hold team members accountable for their performance.
• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
• Prepare annual budgets and administer in a fiscally responsible manner.
• Implement effective control of food, beverage, labor and operating expenses throughout the Food & Beverage division
• Assist in the preparing the annual strategic plan and achieve the goals and targets therein
• Ensure the implementation of standards in guest service and constantly seek ways to improve product and service with focus to increase the volumes and profits