Banquet Operations Manager - Conrad Singapore Orchard

Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will oversee the planning and execution of all banquet events, ensuring every detail is perfect. You will work closely with guests to understand their vision and bring it to life with precision and flair. As a Banquet Operations Manager , you’re not just a master of event orchestration – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. As the Banquet Operations Manager, 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 banquet / Catering Manager / Food & Beverage Manager. • 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.). • 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 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. • Able to forecast 30Days of event requirement, while 14Days in detailed. • Provide and communicate clear directions to the team. • Complete regular financial and operating reports, as required or requested by the Food & Beverage Manager. • 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. • 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. • Carry out any other reasonable duties and responsibilities as assigned. • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact. In addition, this role requires the following minimum qualifications: • 3–5 years of relevant managerial experience in a 4- or 5-star hotel or comparable hospitality environment. • Good command of English, both written and verbal, to effectively communicate with guests, team members and business stakeholders. • Proficient in relevant computer systems and applications. • Demonstrates motivation, commitment and a positive attitude, with a willingness to learn and develop new skills to improve performance. • Adaptable and able to respond positively to changi…