Banquet Director - Raffles & Fairmont the Red Sea

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 rooms, eleven distinct dining concepts, including an 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 200 km of untouched coastline, an archipelago of more than 90 unspoiled islands, 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

Additional Information

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