Banquet Operations Manager Luxury Hotel

Adeera Hotel group

Operational Leadership

• Oversee the planning, setup, execution, and breakdown of all banquets and events, ensuring timely and flawless delivery.
• Coordinate with culinary, service, and technical teams to align production schedules and service flow with event requirements.
• Ensure all event spaces are prepared to brand standards in terms of layout, presentation, d cor, and equipment.
• Monitor staffing, workflows, and service quality during events to ensure operational efficiency.
• Troubleshoot operational issues in real time and implement solutions to maintain high service standards.

Team Management

• Lead, train, and supervise the banqueting and events team, including coordinators, supervisors, and service staff.
• Conduct pre-event briefings, on-the-job coaching, and post-event debriefings to maintain continuous improvement.
• Foster a professional, motivated, and team-oriented work environment.

Guest Experience & Service Standards

• Ensure all events provide exceptional, personalised service that exceeds guest expectations.
• Handle VIP guests, special requests, and service recovery professionally and discreetly.
• Implement and monitor SOPs for service standards, presentation, and guest satisfaction.
• Maintain consistent luxury experience across all events, from intimate meetings to large-scale functions.

Financial & Resource Management

• Assist in event budgeting, cost control, and resource planning.
• Monitor labour, equipment, and inventory allocation to maximise operational efficiency.
• Ensure accurate recording of event sales, costs, and post-event reporting for profitability analysis.

Compliance & Quality Assurance

• Ensure full compliance with food safety, hygiene, and health regulations for all events.
• Maintain adherence to hotel policies, SOPs, and luxury brand standards.
• Conduct regular audits and post-event reviews to identify operational improvements.
• Ensure safe handling and setup of equipment, furniture, and technical installations.

Collaboration & Communication

• Act as the primary operational point of contact for internal departments (culinary, F&B outlets, marketing, and technical services) regarding events.
• Liaise with clients and event planners to understand operational requirements and manage expectations.
• Provide clear communication and updates to the Director of F&B regarding operational progress, challenges, and successes.