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Banquet Manager

Palazzo Versace Hotel Dubai

Posted on July 10, 2018

2 - 5 years Dubai - United Arab Emirates

Any Nationality

Opening 01

Job Description

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The distinctive version of Gianni Versace in creating the world's first fashion-branded hotel reflects his vision and creativity.
Reminiscent of a 16th century Italian Palace, Palazzo Versace Dubai is a Neoclassical masterpiece with subtle traces of Arabian architecture. Featuring a striking entrance, high ceilings, landscaped gardens, and a range of well-crafted Italian furnishings, the hotel is truly symbolic of the Versace lifestyle.
Set in the heart of the Culture Village, less than 15 minutes away from Dubai International Airport and 8 minutes away from Burj Khalifa and Downtown Dubai, Palazzo Versace Dubai is conveniently located along the shores of the historic Dubai Creek. On arrival one is welcomed by the striking Pietra di Fiume design of the iconic Medusa and Greek d cor. A walk through the 5-star hotel s public spaces reveals several exclusive designs and fabrics from the House of Versace, while the lagoon pools and reflection ponds complement the serenity of the lush gardens that surround the hotel a true luxury retreat for leisure travelers.
Every single piece of furniture and fabric that adorns the hotel s 215 hotelnbsprooms and suites, and 169 residences, is designed and tailor-made by the House of Versace exclusively for the Palazzo Versace Hotel in Dubai. Each of the hotel s 8 restaurants and bars is designed to have an al fresco terrace to reflect the heritage of Palazzos, where the internal court was the informal space to meet, dine and enjoy the weather. The three outdoor pools are decorated with mosaic tiles and surrounded by palm trees and flowers.nbspThe beautifully landscaped gardens and unobstructed views of the Dubai Creek and skyline, make this luxury hotel an ideal venue for weddings and social events in Dubai.
SCOPE
The Banquet Manager is responsible in efficiently managing the banquet operations, be quality oriented and customer focused and drive performance to achieve the Food and Beverage objectives as outlined in the food and beverage performance plan.
MAIN RESPONSIBILITIES
The Banquet Manager is highly committed to guests needs, staff necessities and care of the establishment.Responsible for the restaurant and its organization according to the Palazzo Versace Hotel policy and the operational targets.Sets a personal example for the conduct and behaviour for an open-eyed, respected and effective management of the banquet team.Co-ordinates and controls all activities in the team.Reports all information pertaining to the operation to the F&B management team.

Develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.

Hire, train, supervise and discipline all outlet staff.

Maintain a friendly yet unobtrusive manner with all guests.

Possess management ability that ensures a successful handling of the banquet operations.

Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.

Communicate with the Chef and F&B management to discuss menus, marketing strategies and guest comments and concerns.

Liaise with banquet sales team for coordination of future/current events, make ideas and clarifications to ensure all events are up to date.

Forecast covers and revenues and then schedules accordingly.

Develop job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.

Work in co-operation with the chef and sous-chefs to ensure top quality and fair prices and to see that below standard items are never accepted or served.

Knowledge of P.O.S. system of hotel.

Ensure outlet complies with health and safety, HACCP and hygiene regulations.

Ensures targets set by the company are met (i.e JD Power, LQA, HACCP, COS...)
COMPETENCIES
• Minimum 2 years experience in similar luxury, high end work environment as a Banquet Manager
• Banqueting experience is an advantage
• WSET level 2 or equivalent.
• Train the Trainer, Group Trainer, Up-selling skills training, HACCP
• A total of 4-5 years Food and Beverage experience
• Extensive wine and beverage knowledge.
• Experience working in a multi-cultural environment
• Management role in a cultural diverse workforce
• Able to negotiate, deal with suppliers
• High level of written and verbal business English.

Contact: Bernard Sturmer

Reference: CatererGlobal

Job ID: 82252022


Hotels / Hospitality

Administration

Keywords

Operations Banquet Sales Environment Management Training Management Haccpiness Executive Focus Chef Architecture

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Palazzo Versace Hotel Dubai


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