Essential Duties and Responsibilities – (Key Activities of the role)

• Co-ordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction

• Greet function organizers on arrival and ensure that their requests are dealt with

• Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions.

• Ensure that rooms/function space are set-up according to guest expectations and banquet event order.   Conduct pre-function meetings with scheduled staff and review all information pertinent to day’s functions.  Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, and proper layout. 

• Follow up problems which may arise from event order and room allocations and rectify as soon as possible

• Maintain master file of banquet functions

• Supervise VIP functions as required

• Oversee all service and set ups

• Ensure all equipment requests are fulfilled

• Works with Human Resources on manpower planning and management needs

• Works with Manager in the preparation and management of the Department’s budget

• Manage financial performance, reporting on P&L, revenues, and expenses.

• Analyze sales and revenue data to identify opportunities for growth, implementing upselling and cross-selling strategies to maximize event profitability.

• Control all departmental costs, including labour, beverage, supplies, and equipment, ensuring operations are efficient and within budget.

• Develop and implement Standard Operating Procedures (SOPs) for all banquet service and setup to ensure consistency and quality.

• Lead, mentor, and develop the banquet leadership team (including Supervisors and Captains), fostering a culture of high performance, teamwork, and continuous improvement.

• Oversee the creation and execution of a departmental training plan focusing on service excellence, brand standards, and technical skills.

• Manage team performance, including conducting regular performance reviews, setting objectives, and implementing succession planning.

2.   REQUIRED QUALIFICATIONS

• Thai nationality

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

• Good writing skills

• Leadership skills.