Assistant Catering & Banquet Manager at IHG Career

, , Thailand -

Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

0.0

Posted On

20 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Coordination, Guest Satisfaction, Staff Training, Setup Inspection, Pre-function Meetings, Problem Solving, Supervision, Manpower Planning, Budget Management, Financial Reporting, Revenue Analysis, Cost Control, Standard Operating Procedures, Leadership, Mentoring, Performance Management

Industry

Hospitality

Description

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.

Responsibilities

The Assistant Catering & Banquet Manager is responsible for coordinating daily banquet floor operations to maximize profit and guest satisfaction, ensuring all setups meet expectations and conducting pre-function meetings with staff. This role also involves managing financial performance, controlling departmental costs, and developing Standard Operating Procedures for service and setup consistency.