Job Description

Singapore Pan Pacific Singapore Food & Beverage

Job Grade

Full-tme


Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care. Located in Marina Bay, Pan Pacific Singapore is an international 5-star hotel focused on providing personalised care to travelers. 790 contemporary rooms and suites provide beautiful views of the harbour and city while the hotel's six restaurants and a bar offer a variety of quality global cuisine to guests.


The Role
The Banquet Manager is responsible for planning, organizing and directing the overall food and beverage operation and administration of the Banquet department. The incumbent is required to develop and maintain the highest standard of quality relating to presentation, supervision and control of food and beverage service and is also responsible and accountable for the entire operation and administration and profitability of the business unit.

• To adhere to all House Rules, Regulations, Associate Handbook, Safety and security and Hotel Policies.
• To attend all F&B related meetings, such as the daily F&B Briefings, Weekly Meetings, P&L Meetings, F&B Promotion Meeting as well as the Christmas and New Year’s Eve Meeting.
• Complete all reports and administration in an accurate and timely manner.
• Ensure that department operational budget is strictly adhered to and that all costs are strictly controlled.
  
• To plan the outlet’s manpower needs in accordance to the forecasted volume of business.
  
• To identify training needs in order to plan and implement appropriate training programs for associates.
  
• Train and develop potential associates for maximum efficiency and greater job responsibilities.
  
• To establish excellent guest relations and rapport.
  
• Anticipate guest needs and render assistance whenever required.
  
• Handling emergency situations associating with guests and associates.
  
• Initiative to handle complaints courteously and promptly.
  
• Handle and follow up on guest feedback to ensure customer satisfaction.
  
• Oversee and ensures a smooth flow of operations and consistent standards to meet and exceed guest expectations.
  
• Liaise with Culinary and F&B departments, working together as a team, to provide guest with an enjoyable experience in the lounge.
  
• Check on appearance and grooming standards and performance of all associates in the department.
  
• Study, evaluate and suggest improvements regarding operation procedures.
  
• Supervises in following proper serving procedures and policies according to the training manual to maintain service standards.
  
• Assist in the building of an efficient team of associates by taking an active interest in their welfare, safety and development.

Talent Profile

• Five years of managerial experience preferably in the lounge of any 4 or 5 star hotel.
• Computer literate: MS Word, Excel and MS Office.
• Pleasant personality, target driven and results oriented.
  
• Experience in operating and troubleshooting AV systems for banquet and events
• Team player and able to work independently
• Able to multitask and thrive in a fast paced environment
• Able to work shifts, weekends and public holidays

How to Apply
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