Banquets Manager

Organization- Park Hyatt Dubai

Summary

The Banquets Manager is responsible for leading all banquet operations, ensuring the successful planning and execution of weddings, conferences, social events, and corporate functions. This role oversees service delivery, operational efficiency, financial performance, and team leadership while maintaining the highest standards of guest experience and luxury hospitality consistent with Park Hyatt Dubai's brand values.

Main Duties:

Operational

• To oversee the planning and execution of all banquet functions, ensuring events are delivered in accordance with guest requirements and Park Hyatt Dubai service standards.
• To maintain a strong operational presence during events, ensuring appropriate supervision, seamless service flow, and effective resolution of operational challenges.
• To coordinate closely with Culinary, Stewarding, Housekeeping, Engineering, and Events teams to ensure efficient event setup, execution, and breakdown.
• To ensure banquet venues, equipment, and operational areas are maintained to the highest standards of cleanliness, presentation, maintenance, and functionality.
  
  

• To monitor banquet revenues, labor costs, and operating expenses, implementing appropriate measures to maximize efficiency and departmental profitability.
• To manage and control banquet inventories, operating equipment, supplies, and established par stock levels to support operational requirements and cost objectives.
• To contribute to the preparation of annual budgets, business forecasts, and departmental financial plans through effective analysis of operational performance.
• To oversee billing, cashiering, and event settlement procedures, ensuring accurate revenue capture and compliance with established financial controls.
  
  

• To develop staffing schedules and workforce deployment plans based on forecasted business levels, ensuring optimal productivity and service delivery.
• To conduct regular inventory audits and maintain accurate records of banquet operating equipment, supplies, and departmental assets.
• To ensure banquet operating procedures, service standards, and departmental guidelines are consistently implemented and maintained.
• To prepare and maintain accurate operational reports, inventory records, forecasts, and other documentation required to support departmental objectives.
  
  

• Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, or a related field.
• Minimum 5 years of Food & Beverage experience, including at least 2 years in a supervisory or managerial role within banquets operations.
• Proven experience managing weddings, conferences, social events, and large-scale banquet functions in a luxury hotel or resort environment.
• Strong leadership, organizational, and team development skills with the ability to manage multiple events simultaneously.
• Sound knowledge of banquet operations, service standards, budgeting, cost control, and inventory management.
• Excellent communication, guest relations, and stakeholder management skills.
• Good understanding of health, safety, HACCP, and luxury hospitality service standards.