Cluster Banquet Manager - Raffles & Fairmont The Red Sea at Accor

Umluj, Tabuk, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

0.0

Posted On

31 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Banqueting Operations Management, Budgeting, Profit & Loss Analysis, Staff Training, Scheduling, Recruitment, Equipment Maintenance, Shift Supervision, Interdepartmental Coordination, Accounting Procedures, Inventory Management, Function Sheet Execution, Team Leadership, HACCP Compliance, Guest Satisfaction, Luxury Service Standards

Industry

Hospitality

Description

Company Description Company Description Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Job Description To manage Banqueting operations to maximize guest satisfaction and department profits. Set periodical Banquets budget & forecast and analyze monthly P&L reports Develop and maintain all staff training programs Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service To recruit and select Banquet employees Ensure proper care, security and maintenance of Banquet equipment through proper supervision of service personnel, including outside contractors Assume responsibility for shift supervisory duties on a regular basis, especially with VIP and "at cost" functions Coordinate the needs of the Catering department with the managers of interrelated departments Inspect Banquet Servers’ work assignments and supervise the standards of all function rooms and adjacent public areas Follow established Accounting procedures, e.g. prepare payroll and gratuity reports Maintain all public areas to be presentable with specific set-ups at all times Maintain the inventory stock of all equipment on and off the property Post all contracted function sheets and give instructions to Assistants, Servers and all staff to ensure the success of the function Conduct monthly departmental meetings to provide information to the banquet staff, obtain staff feedback, and provide a regular forum for department communication Constantly monitor Banquet staff's appearance, attitude and degree of professionalism Implement safety and emergency procedures when necessary Consistently follow and implement HACCP policies and procedures Manage organization and cleanliness of departmental areas by conducting weekly walk-through with the Hygiene Manager, Housekeeping, and the Engineering Department Assist F&B Outlets in their operations during peak times as needed Qualifications Excellent reading, writing, and oral proficiency in English Experienced in all aspects of banquet service, especially in local function styles Strong leadership, interpersonal, and training skills; sound human resources management capabilities to motivate employees to work as a team Strong multi-tasking skills, attention to detail, self-discipline, and initiative College education, hotel or business administration degree preferred Minimum 2 years in a similar role in the hotel industry Additional Information Understanding of Ultra-Luxury guest expectations and brand alignment. experience in project coordination, scheduling, and document control during pre-Opening stages. Experience in pre-opening is a must. A proactive, anticipatory approach with a strong sense of ownership and accountability. Impeccable grooming and personal presentation aligned with Luxury standards. Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The manager is responsible for overseeing all Banqueting operations to maximize guest satisfaction and departmental profits, which includes setting budgets, analyzing P&L reports, and developing staff training programs. Key duties involve supervising service personnel, ensuring proper care of banquet equipment, and assuming regular shift supervisory roles, especially for VIP functions.