Food &Beverage / Hospitality >

Responsibilities

• Define the strategic direction and operational vision across all banquet venues; establish operating standards, service philosophy, policies and performance metrics.
• Own departmental performance, financial results and operational objectives; manage cost-effective operations within budget and drive corrective action where required.
• Oversee banquet preparation, setup and service delivery, ensuring consistent readiness and execution across venues.
• Develop and implement business strategies to maximise revenue and productivity across properties while maintaining five-star service.
• Control purchasing, receiving and inventory; monitor consumption and maximise the use of resources and equipment across banquet operations.
• Coordinate with the kitchen to design menus and promotions
• Present daily operational reports and review performance metrics with management, addressing service, financial and operational gaps.
• Lead operational planning, pre-opening preparation and integration of the Event Center and South Theatre into existing banquet operations, including service procedures, training and operational readiness.
• Assist and perform duties assigned by the Executive Director / VP– Convention Services & Catering Sales
• Define the strategic direction and operational vision across all banquet venues; establish operating standards, service philosophy, policies and performance metrics.
• Own departmental performance, financial results and operational objectives; manage cost-effective operations within budget and drive corrective action where required.
• Oversee banquet preparation, setup and service delivery, ensuring consistent readiness and execution across venues.
• Develop and implement business strategies to maximise revenue and productivity across properties while maintaining five-star service.
• Control purchasing, receiving and inventory; monitor consumption and maximise the use of resources and equipment across banquet operations.
• Coordinate with the kitchen to design menus and promotions
• Present daily operational reports and review performance metrics with management, addressing service, financial and operational gaps.
• Lead operational planning, pre-opening preparation and integration of the Event Center and South Theatre into existing banquet operations, including service procedures, training and operational readiness.

Requirements

• 8+ years of managerial experience in catering and banquet operations within a five-star integrated resort environment, including experience overseeing multiple venues. Pre-opening experience is an advantage.
• Excellent product knowledge of Western and Chinese cuisines; budgeting and cash handling experience
• Secondary school diploma or above; a bachelor’s degree in hospitality management is an advantage.
• Fluent spoken and written English, Cantonese and Mandarin
• Proficient in MS Office
• Strong leadership, management and supervisory skills, with the ability to motivate and develop high-performing teams across multiple venues.
• Committed to delivering exceptional guest experiences and driving service excellence through consistent standards, personalised service and continuous improvement.
• Excellent communication and interpersonal skills, with the ability to build effective relationships with guests, colleagues and business partners.
• Self-motivated, well-organised and confident, with a professional, approachable and courteous manner.
• Collaborative and adaptable, with the ability to respond promptly to changing priorities and perform effectively under pressure.
• Willing and able to work shifts and flexible hours, including evenings, weekends and public holidays, according to business needs.