Banquet Operations & Standards: Lead daily banquet operations—from set-up to breakdown—ensuring strict adherence to Kempinski grooming, service, and cleanliness standards, while conducting pre-event briefings for service and culinary teams.

Team Leadership & Workforce Planning: Supervise, train, and evaluate banquet staff and casual labor in partnership with HR, optimizing flexible scheduling and payroll to match business volume.

Event Planning & Cross-Department Coordination: Collaborate closely with Sales & Catering, Culinary, Stewarding, and Housekeeping to execute seamless event schedules, BEO specifications, tastings, and creative menu concepts.

Guest Relations & Client Management: Build strong rapport with event organizers and VIPs, personalize service, handle on-site inquiries/complaints promptly, and drive high guest satisfaction scores.

Financial & Inventory Management: Assist with departmental budgeting and POS operations, drive upselling opportunities, conduct monthly OS&E inventory, and minimize equipment breakage/spoilage.

Reporting & Departmental Governance: Prepare monthly performance reports, update operational manuals annually, and act as Food & Beverage Duty Manager when designated.

Banquet Operations & Standards: Lead daily banquet operations—from set-up to breakdown—ensuring strict adherence to Kempinski grooming, service, and cleanliness standards, while conducting pre-event briefings for service and culinary teams.

Team Leadership & Workforce Planning: Supervise, train, and evaluate banquet staff and casual labor in partnership with HR, optimizing flexible scheduling and payroll to match business volume.

Event Planning & Cross-Department Coordination: Collaborate closely with Sales & Catering, Culinary, Stewarding, and Housekeeping to execute seamless event schedules, BEO specifications, tastings, and creative menu concepts.

Guest Relations & Client Management: Build strong rapport with event organizers and VIPs, personalize service, handle on-site inquiries/complaints promptly, and drive high guest satisfaction scores.

Financial & Inventory Management: Assist with departmental budgeting and POS operations, drive upselling opportunities, conduct monthly OS&E inventory, and minimize equipment breakage/spoilage.

Reporting & Departmental Governance: Prepare monthly performance reports, update operational manuals annually, and act as Food & Beverage Duty Manager when designated.