Job descriptions & requirements
Job Purpose
To manage the Banquet Department as a successful independent profit center, ensuring that all functions are successfully executed in a courteous and professional manner, ensuring maximum guest and employee satisfaction consistent with our client’s Standards, through planning, organizing, directing, training and controlling the Food and Beverage operation and administration.
Responsibilities
- To ensure that the Unit is managed efficiently according to the established business, budget and marketing plan.
- To have a thorough understanding and knowledge of all food and beverage items in the menu.
- To ensure that the UNIT cashiering procedures are strictly adhered to and catering bills are raised and signed promptly.
- To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventory, and to ensure that the Unit is adequately equipped.
- To conduct monthly inventory checks on all operating equipment and supplies.
- To control the requisition, storage and careful use of all Operating Equipment and Supplies (OS&E).
- To ensure that Banquet premises, Furniture Fixtures and Equipment (FF&E), silver, glass, porcelain etc. is clean and in good working order.
- To ensure meeting requests are carried out accurately.
- To conduct daily pre-shift briefings with employees on daily specials, VIP guests, events and entertainment as well as expected budget figures.
- To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the F&B Director if no immediate solution can be found and assure guests follow up with guests.
- To participate in the formulation of the Annual Operating Budget in determining Unit projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
- To strictly adhere to the established operating expenses and ensure that all costs are controlled.
- To ensure effective payroll control through a flexible workforce. Maximize utilization of employees.
- To increase the sales/profits by working in co-operation with other leaders.
- To be visible on the floor during operations.
- To work proactively to minimize complaints from guests.
- To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conduct monthly par stock checks.
- To maintain the Unit communication board.
- To maintain the Daily Logbook and keep client’s feedback.
- To submit all guest / staff incident reports.
- To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
- To provide the procurement with detailed Product and Purchase Specifications for items needed in the outlet on time.
- Conduct outside sales calls in co-ordination with the Retail catering manager.
- Maximize employee productivity and morale, and consistently maintain discipline
- Schedule employees in line with varying business levels to maximize productivity and minimize payroll costs.
- Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, according to the standards as set.
- Train employees ensure that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
- To ensure that all potential and real hazards are reported and rectified immediately.
- Perform any other duties as assigned to him/her by management
Qualifications
- Hospitality Management Diploma/Degree or equivalent an asset.
- 3-5 years’ experience in a 5-star rated establisment in similar position
How to Apply
Send your CV to talentsourcing@sheerlogicltd.com by 16th February 2026. We encourage early applications.
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