Duties and Responsibilities
Supervise and coordinate all banqueting events, including weddings, conferences, corporate meetings, and social functions from setup to breakdown.
Ensure all event spaces are set up according to client specifications and hotel standards, including table layouts, linen, glassware, and crockery.
Coordinate with the kitchen team on menu preparation, food delivery, plating, and special dietary requirements.
Liaise with clients before events to confirm arrangements and address any concerns, ensuring all requirements are met.
Supervise, guide, and direct F&B staff during events, assigning duties and ensuring adherence to service standards.
Train and mentor F&B staff on service etiquette, food safety, and operational procedures.
Conduct pre-event briefings and post-event debriefings with F&B staff to ensure smooth execution and continuous improvement.
Monitor guest satisfaction during events, addressing complaints or issues promptly and professionally.
Manage inventory of banqueting equipment, linen, glassware, crockery, and cutlery, ensuring adequate stock levels.
Conduct regular stock takes and prepare inventory reports, identifying shortages or damaged items.
Ensure compliance with HACCP, food safety, and health and safety regulations at all times.
Prepare event orders (BEOs), post-event reports, and maintain accurate records of all functions.
Coordinate with housekeeping, maintenance, front office, and audio-visual teams for seamless event execution.
Handle cash and payment processing for events, ensuring accuracy and proper documentation.
Minimize food and beverage waste and control costs to ensure profitability.
Report maintenance issues in event spaces and follow up on repairs with the maintenance team.
Support the sales team in showing event spaces to potential clients and converting inquiries into bookings.
Organize and execute special theme events, gala dinners, and seasonal functions.
Perform any other duties as assigned by the Food & Beverage Manager or General Manager.
Qualifications, Skills, and Experience
Diploma in Hospitality Management, Hotel Management, or Food & Beverage Service from a recognized institution. A relevant Bachelor's degree will be an added advantage.
Minimum of 3-5 years of experience in banqueting, events, or food & beverage service with at least 2 years in a supervisory role in a 3-5 star hotel.
Excellent leadership, organizational, and multitasking skills.
Strong customer service orientation and problem-solving abilities.
Proficiency in hotel software (e.g., Micros, Opera) will be an added advantage.
Knowledge of HACCP, food safety regulations, and health and safety standards.
Strong communication and interpersonal skills to interact with clients, guests, and staff.
Ability to work under pressure, handle challenging situations, and remain calm during busy events.
Flexible working hours including weekends, public holidays, and late evenings.
Detail-oriented with a focus on quality and consistency.
Must be a Kenyan Citizen.