Assistant Director Food & Beverage - Banquet

An Assistant Director of Food & Beverage - Banquet serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

• 2-4 years in a managerial position in a luxury hotel or 5-star category hotel.

• Good English skills, both written and verbal to meet business needs.

• Familiar with computer systems.

• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.

• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.

• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.

• Strong leadership, people management and training skills.

• Guest oriented and able to confidently build and exceed service standards.

• Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.

• Strong interpersonal skills and attention to details.

• Key strengths (under the 9 competencies) in people management communication and planning. 

• Able to work under pressure and deal with stressful situations during busy periods.

• Outgoing personality and willing to work for long hours.

As the Assistant Director Food & Beverage - Banquet, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high customer service focus by approaching your job with the customers always in mind.

• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.

• Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.

• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.

• Actively seeking verbal feedback from customers and staff at every opportunity.

• Agree on and implement actions to make improvements to customer service.

• Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Director of Food & Beverage.

• Be proactive towards guests, assisting them with any reasonable requests, and training all team members to see these things before guests ask.

• Knowledgeable of Hilton departmental standards.

• Able to explain the standards to the team and Managers, assessing team members against these standards.

• Monitor standards through regular standards review checks.

• Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service, implementing and following through with improvements identified.

• Assist with preparing rosters and job schedules for team members to meet business needs (taking into consideration internal activities and occupancy and external events, promotions, etc.).

• Assist with communication to the Front Office and Groups & Tours teams about functions that concern them.

• Describe, assign and delegate duties and authority for the operation of the Catering department at all times.

• Plan ahead and ensure adequate resources are available.

• Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed up with and procedures are maintained.

• Maintain in-depth technical knowledge and skills required for the job.

• Establish good communication with the Event sales and Kitchen team.

• Provide and communicate clear directions to the team.

• Maintain event and function histories to assist with returning events.

• Attend and participate in regular F&B operational and roster meetings.

• Understand the goals of the hotel and the department’s role in achieving it, communicating goals to the team during trainings and communications meeting, and getting members of the team to work cooperatively with others.

• Ensure that all managers are communicating effectively through daily briefings.

• Assist with keeping the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant.

• Provide and communicate clear directions to the team.

• Complete regular financial and operating reports, as required or requested by the Director of Food & Beverage.

• Set-up and maintain leave plans for the department.

• Understand the quantity and quality of people needed to operate the department.

• Carry out selection interviews and make effective recruitment decisions.

• Ensure that new recruits have all relevant information before commencing employment.

• Plan and ensure that departmental orientation is carried out.

• Ensure that standards trainings and assessments are carried out.

• Regularly review individual and team performance against objectives, providing feedback.

• Develop and implement department training plans to meet business needs.

• Review and evaluate all training activities.

• Participate in trainer programmes, providing structured training to those starting careers in the Hospitality industry.

• Understand relevant OH&S legislations and their implications on the operation of the department.

• Communicate to the team their responsibilities within OH&S.

• Ensure that safe and healthy working practices are implemented at all times.

• Ensure that hygiene training is conducted at least once a year.

• Recruit and hire banquet staff. 

• Inspect event setups for accuracy and quality.

• Develop SOPs for banquet Operations. 

• Collaborate with sales team for event bookings.

• Analyze competitor offerings and adjust strategies. 

• Track KPIs such as guest satisfaction and revenue.

• Provide ongoing training for service excellence.

• Carry out any other reasonable duties and responsibilities as assigned.

• Oversee inventory of banquet equipment and supplies.

• Conduct performance evaluations and coaching.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.