• Master's degree in Hospitality Management or a related field.

• Minimum 5 years of experience in restaurant and banquet management.

• Proven experience in managing banquet operations and hospitality teams.

• Strong leadership, organizational, and problem-solving abilities.

• Excellent communication and interpersonal skills.

• Ability to manage budgets, deadlines, and multiple events simultaneously.

• Sound knowledge of hospitality industry standards and best practices.

• Experience in collaborating with chefs, sales teams, and event coordinators.

• Strong sales and business development skills, particularly in banquet and hospitality services.

• High level of integrity, professionalism, and customer orientation.

• industry standards and best practices.

• Experience in collaborating with chefs, sales teams, and event coordinators.

• Strong sales and business development skills, particularly in banquet and hospitality services.

• High level of integrity, professionalism, and customer orientation.

• Manage guest inquiries and event bookings professionally

• .Plan and oversee banquet events from preparation to completion.

• Coordinate venue layouts based on event requirements and guest numbers.

• Manage guest inquiries and event bookings professionally.

• Plan and oversee banquet events from preparation to completion.

• Coordinate venue layouts based on event requirements and guest numbers.

• Supervise banquet setup, including tables, chairs, linens, cutlery, glassware, centerpieces, serving stations, and other event arrangements.

• Coordinate with the Head Chef regarding event timelines and meal service.

• Oversee guest seating, food and beverage service, and event execution.

• Prepare staff schedules and ensure all event documentation is completed on time.

• Handle guest concerns and accommodate special requests.

• Restaurant Operations

• Coordinate daily Front of House (FOH) and Back of House (BOH) operations.

• Deliver exceptional customer service and maximize guest satisfaction.

• Resolve customer complaints promptly and professionally.

• Organize and supervise staff shifts.

• Monitor food and service quality standards.

• Review vendor performance and identify new supplier opportunities.

• Forecast operational requirements for inventory, equipment, and supplies.

• Ensure compliance with food safety, sanitation, and workplace safety standards.

• Maintain and enhance the restaurant's brand image.

• Monitor operational expenses and implement cost-control measures.

• Prepare weekly, monthly, and annual operational and financial reports.

• Develop and implement promotional initiatives to increase restaurant and banquet sales.

• Promote the business through local marketing initiatives, events, and digital platforms.

• Recruit, train, mentor, and evaluate restaurant and banquet staff.

• Develop and implement operational policies and procedures to improve efficiency.

Preference: Female candidates are encouraged to apply.

If you are passionate about hospitality, possess strong leadership skills, and have a proven track record in restaurant and banquet management, we encourage you to apply and become a part of our growing team.