# Director of Banquets & Catering at Kempinski > Onsite · Qatar · Director+ · Other · open. Source: https://alderhq.app/jobs/pinpoint%3Akempinski%3A619858 (read 2026-11-15). ## Facts (observed) - Company: [Kempinski](https://alderhq.app/companies/kempinski) - Location text: Qatar - Doha, Doha - Where it can be done from (inferred): Onsite · Qatar (evidence: "Location: Qatar - Doha, Doha") - Posted: 2026-11-15 (0 days ago) - First seen by alder: 2026-11-15 · last verified: 2026-11-15 - Reposted: 0 times · edited: 0 times - Apply on the employer's site: https://kempinski.pinpointhq.com/en/postings/b374b744-6aa0-42a1-b97f-7828910fc12d ## Pay and sponsorship - Posted pay: not posted ## Description (the employer's text) 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 --- Data: alder (https://alderhq.app). Cite https://alderhq.app/jobs/pinpoint%3Akempinski%3A619858 and the date you read it. Observed facts come from the employer's own listing; location reach, level, family and skills are inferences.