Banquet Director - Raffles & Fairmont the Red Sea

Company DescriptionCompany DescriptionRaffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.Job DescriptionTo manage Banqueting operations to maximize guest satisfaction and department profits.Set periodical Banquets budget & forecast and analyze monthly P&L reportsDevelop and maintain all staff training programsPrepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of serviceTo recruit and select Banquet employeesEnsure proper care, security and maintenance of Banquet equipment through proper supervision of service personnel, including outside contractorsAssume responsibility for shift supervisory duties on a regular basis, especially with VIP and "at cost" functionsCoordinate the needs of the Catering department with the managers of interrelated departmentsInspect Banquet Servers’ work assignments and supervise the standards of all function rooms and adjacent public areas Follow established Accounting procedures, e.g. prepare payroll and gratuity reportsMaintain all public areas to be presentable with specific set-ups at all timesMaintain the inventory stock of all equipment on and off the propertyPost all contracted function sheets and give instructions to Assistants, Servers and all staff to ensure the success of the functionConduct monthly departmental meetings to provide information to the banquet staff, obtain staff feedback, and provide a regular forum for department communicationConstantly monitor Banquet staff's appearance, attitude and degree of professionalismImplement safety and emergency procedures when necessaryConsistently follow and implement HACCP policies and proceduresManage organization and cleanliness of departmental areas by conducting weekly walk-through with the Hygiene Manager, Housekeeping, and the Engineering DepartmentAssist F&B Outlets in their operations during peak times as neededQualificationsExcellent reading, writing, and oral proficiency in EnglishExperienced in all aspects of banquet service, especially in local function stylesStrong leadership, interpersonal, and training skills; sound human resources management capabilities to motivate employees to work as a teamStrong multi-tasking skills, attention to detail, self-discipline, and initiativeCollege education, hotel or business administration degree preferredMinimum 2 years in a similar role in the hotel industryAdditional InformationUnderstanding of Ultra-Luxury guest expectations and brand alignment.experience in project coordination, scheduling, and document control during pre-Opening stages.Experience in pre-opening is a must.A proactive, anticipatory approach with a strong sense of ownership and accountability.Impeccable grooming and personal presentation aligned with Luxury standards.