To produce an outstanding guest experience within the Banqueting and Catering concepts by managing a service team in cooperation with the culinary team. The Director of Banquets and Catering provides a courteous, professional and efficient service in accordance with the outlet, Marsa Malaz Kempinski, and Kempinski standards, driving sales and maximising profit. This role holds a specific focus on executing both elite in-house functions and large-scale, international-level external events.

Responsibilities

Responsible to: Head of Department / Assistant Head of Department.
Responsible for: Assistant Banquet Manager, Banquet Supervisor, Banquet Waiter / Waitress, Catering Logistics Coordinators, and external event temporary staffing.
Event Specific Operations: Spearhead the logistical planning, execution, and tear-down of high-volume, international-level sporting and catering events.
Set an example by reporting to duty punctually wearing business attire according to the hotel's dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
Provide a professional and courteous service at all times and ensure that all employees of the department follow the example.
Ensure that the place of work and surrounding area is kept clean and organized at all times, both in-house and at off-site event locations.
Execute and demand the team to execute the highest level of service and set-up standards at all times.
Be knowledgeable of all services and products offered by the hotel and external catering division.
Set an example in terms of thorough service and product knowledge of the Banqueting and Catering offering.
Assist in preparation of the Banqueting and Catering budget, forecasting for major seasonal sports events.
Conduct monthly inventory of operating supplies and equipment together with the stewarding department, accounting for off-site mobile equipment and catering transport vehicles.
Perform up selling for all items offered by the department assigned as well as offering alternatives.
Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
Identify errors and correct them as required during set-up, service and breakdown of operations.
Produce reports and analysis of the outlet and present report in the monthly performance meeting.
Lead the Banqueting and Catering department efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
Establish rapport with guests, meeting organizers, and international sports federations to ensure satisfaction and personalized service.
Work in close term with Stewarding and Housekeeping to ensure that all areas are regularly maintained and organized.
To work closely with the Sales & Catering department and establish a good rapport to ensure successful flow of communication.
Participate in planning sessions of the Banquets and Catering events together with the Sales & Marketing Department.
Plan the banquets’ and catering schedule and checklist with Executive Chef / Banqueting Chef.
Hold event briefings for the Service and Culinary Teams, accommodating complex briefings for off-site mega-events.
Actively participate in banqueting and catering menu design in cooperation with the Culinary Team, Bar Manager and Chef Sommelier / Sommelier.
Organise tastings of new Banqueting and Catering menus.
Foster and implement creative ideas for Banqueting and Catering offering.
Implement a flexible work schedule based on business patterns, particularly accommodating the intensive demands of seasonal sporting events.
Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department, crucial for large stadium and sporting events.
Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
Attend daily or weekly meetings with the Culinary Team and fostering team work to constantly develop the department for more success.
Attend all required trainings as described by the Food & Beverage Department.
Report incidents requiring disciplinary actions immediately to the Head of Department.
Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
Support all activities and cooperation with the suppliers, especially logistics and transport partners for external events.
Monitor and constantly improve quality and guest satisfaction through personal correspondence with the clients, such as event organizers.
Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
Respond to any changes in the department as dictated by the hotel management.
Handle guest enquiries and complaints in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
Ensure that the opening and closing procedures established for the outlet are followed.
Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills

Education:

BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.

Experience

To fill the position, the following is required: Minimum 4 years in F&B Banqueting management role, preferably with a 5* Hotel chain.

Competencies

Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
Excellent written and verbal communication skills.
Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
Ability to identify and delegate tasks effectively.
Excellent organizational and time management skills.
Applies a professional, confidential and ethical approach at all times.
Works in a safe, prudent and organized manner.

Individual Characteristics

To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

Passionate for Food & Beverage
People Oriented
Passionate for European luxury
Entrepreneurial
Straightforward
Business Acumen
Sense of responsibility
Leader
Team player
Analytical thinker
Flexible and reliable
Tolerant and open minded
Works well under pressure