Assistant Banquet Director

Job Purpose

The Assistant Banquet Director supports the Director of Banquets in overseeing the banquet and events operations ensuring exceptional service delivery and operational excellence. This role plays a critical part in executing departmental strategies driving the performance of the banquet team and aligning daily operations with the broader vision for guest experience and revenue growth. Key responsibilities include assisting in the achievement of banquet-specific revenue and profitability goals maintaining superior standards of service and presentation supporting cost control and expense management initiatives and fostering a collaborative high-performing team culture. The Assistant Banquet Director contributes actively to the recruitment development and retention of talented banquet professionals while encouraging creativity and innovation in event execution and setup. This position ensures operational consistency guest satisfaction and the continued success and reputation of the hotels banquet and events offerings. OVERSEEING DAILY OPERATIONS AND ACHIEVING TARGETS

Supports the strategic direction of the banquet and events division in coordination with the Director of Banquets Managing Director Hotel Manager Executive Assistant Manager F&B and Executive Chef. Assists in defining and assigning operational responsibilities for banquet setup service delivery and post‑event follow‑up ensuring clear communication with team members. Helps drive financial performance and improve operational efficiency within the banquet department through proactive support and hands‑on supervision. Contributes to the preparation and monitoring of banquet revenue goals event forecasts and expense budgets; provides input and recommends operational adjustments when required. Reviews daily and monthly financial performance reports to identify trends and opportunities for improvement proposing corrective actions to the Director of Banquets. Tracks market trends related to banquet offerings providing recommendations to ensure menu and event styles remain competitive and appealing to guests. Oversees banquet inventory control assists in monthly reconciliations and ensures accurate tracking of supplies and equipment. Works alongside the Executive Assistant Manager F&B and Executive Chef to support food cost control initiatives specific to banquet operations. Coordinates with the Finance Department to help maintain compliance with financial policies procurement guidelines and inventory systems. Ensures banquet service standards are met at every function supporting a consistent and high-quality guest experience. Conducts daily inspections of banquet venues and back‑of‑house areas to identify and resolve operational issues promptly. Monitors food and beverage quality presentation and service standards during banquet events ensuring consistency and guest satisfaction. Promotes creativity and innovation in banquet themes and event setups contributing to memorable guest experiences. Ensures team adherence to hygiene (HACCP / Food Safety) fire safety and emergency procedures during all event operations. Assists in interpreting daily banquet financial summaries and supports data‑driven decision‑making within the department. Facilitates communication between banquet staff and executive leadership by sharing key updates and aligning operational goals. Leads or participates in pre‑shift briefings monthly departmental meetings and event planning sessions to support team coordination. Participates in leadership meetings including Department Head Briefings and P&L reviews as assigned by the Director of Banquets. Monitors and maintains controls over requisitions purchase orders and inventory usage for banquet operations. Assists in managing food and beverage costs ensuring alignment with budgetary and profitability targets. Interacts with clients and event attendees to gather feedback support issue resolution and contribute to guest retention and satisfaction. Oversees scheduling of casual labor and reviews banquet overtime requests ensuring alignment with staffing budgets and operational needs. MARKETING PLAN AND REVENUE MANAGEMENT

Collaborates with the Sales & Marketing team to support initiatives that enhance visibility and media exposure of banquet and event services across local and international platforms. Assists in preparing accurate forecasts related to banquet and catering financial performance ensuring alignment with departmental goals. Monitors and helps control operational expenses in banquet services focusing on cost‑efficiency while maintaining high service standards and guest satisfaction. Partners with the Finance team to regularly review banquet financial results and supports the implementation of corrective actions when performance variances occur. Provides input into the development of departmental budgets forecasts and capital expenditure (CAPEX) plans for the banquet division. Supports the review of monthly P&L statements contributing data and commentary to the Director of Banquets or Hotel Management team as needed. Assists in tracking and evaluating banquet business strategies monitoring progress toward key performance targets and operational benchmarks. Works closely with the Executive Assistant Manager F&B Executive Chef and Hotel leadership to contribute to the annual banquet promotional calendar and menu planning. Evaluates current banquet service models and processes offering suggestions to enhance service efficiency operational flow and overall guest experience. Contributes to publicity efforts aimed at maintaining and strengthening the banquet departments reputation and market presence. Supports the Marketing team in the execution of promotional campaigns and event packages designed to boost banquet sales and bookings. Assists the Director of Banquets in staff recruitment onboarding and training while helping oversee task assignments performance evaluations recognition programs and professional conduct within the banquet team. Helps resolve guest and employee concerns promptly and in accordance with hotel policies upholding service excellence and operational professionalism. Management and Leadership

Is a mentor and role model Brings proactive innovative thinking with strong knowledge of food & beverage operations and evolving market trends relevant to banquet and event services. Provides hands‑on leadership by actively supporting banquet operations during key events and service periods to ensure smooth execution and guest satisfaction. Supports and motivates the team to consistently uphold service standards through a collaborative leadership approach; facilitates regular team briefings training sessions and skills assessments to drive continuous improvement. Fosters a positive team culture focused on achieving departmental goals and promoting strong collaboration across all banquet roles. Participates in the performance management process by coaching team members identifying talent for development and addressing performance concerns promptly and constructively. Demonstrates cultural sensitivity and emotional intelligence when supporting team members ensuring fairness transparency and empathy in all interactions. Assists in coaching and preparing banquet supervisors and managers for career advancement within a 12–24 month development timeline. Monitors colleague performance to ensure adherence to hotel policies SOPs and service protocols taking corrective action where necessary. Upholds the highest standards of professional conduct discipline and ethical behavior within the department fostering a respectful and motivated work environment. Regularly observes team members grooming punctuality and on‑the‑job behavior to ensure brand standards are met. Collects performance feedback from banquet managers and provides direct input based on personal observation to support staff development and accountability. Participates in conducting formal performance appraisals and when required assists with executing disciplinary procedures in accordance with hotel policies. Helps maintain a safe and secure environment for both guests and banquet staff during all functions and event operations. Supports recruitment activities for the banquet division helping to identify interview and onboard high‑potential candidates. Ensures all banquet staff consistently adhere to Raffles & Fairmont grooming hygiene and presentation standards. TRAINING LEARNING AND DEVELOPMENT OF THE TEAM

Streamlines all training requirements and ensures that managers properly co‑ordinate all arrangements for proper execution of instructions Ensures that colleagues are aware of hotel rules and regulations Ensures that colleagues are trained on fire and safety emergency procedures and hygiene Follows and monitors departmental training plan and calendar Works closely with F&B Departmental Trainer to retain develop and motivate team members Qualifications : Profile Knowledge and Experience

Bachelors Degree in Hospitality Management or a relevant discipline 8 years of experience in luxury hotels or resorts leading large‑capacity banquet events and outside catering services Prior work experience in Middle East is essential Accustomed to and comfortable with media exposure Strong working knowledge of Microsoft Office Fluency in English language is required; Due to the nature of the role fluency in Arabic language is essential Thrives in large scale operation and high‑volume operation Enjoys working in multi‑cultural environment Competencies

Extrovert sociable and avid representing Food & Beverage and the Raffles & Fairmont brands Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders Service oriented with an eye for details passion and innovative for Food & Beverage Ability to work effectively and contribute in a team across divisional borders Good presentation and influencing skills Able to work and thrive within a culturally diverse environment Flexible and able to embrace and respond to change effectively Ability to work independently and has good initiative in dynamic environment Self‑motivated and energetic able to set priorities Flexible and adaptable to different working locations Inspiring and people person Commitment to professional values brand conscious Visionary - able to lead the team to continuous improvement Innovates and sets trends Demonstrates sophistication humbleness personality charisma confidence professional etiquette and pride Builds strong rapport and coordinated approach Remote Work : No Employment Type : Full-time Key Skills

Administrative Skills, Time Management, Leadership skills, Organizational Skill, Business Process Skill, Reservation Skills, Banqueting Skills, Banquet Operations, Communication, Relationship Management, Quality Management, Strategic Thinking Skills, Team Player Spirit, Marketing Skills, Problem Solving Skills Experience : years Vacancy : 1

#J-18808-Ljbffr