Banquet Manager at Sheer Logic

Sheer Logic Management Consultants (SLMC) was incorporated in 1997 as a limited liability company whose overall aim is to provide Human Resource consultancy and training services to a diverse set of industries and economic sectors; both private and public. Our Mission Improve the operational effectiveness of our client, by developing solutions that bui...

 

Banquet Manager

  • Job TypeFull Time
  • QualificationBA/BSc/HND , Diploma
  • Experience3 - 5 years
  • LocationNairobi
  • Job FieldHospitality / Hotel / Restaurant 

To manage the Banquet Department as a successful independent profit center, ensuring that all functions are successfully executed in a courteous and professional manner, ensuring maximum guest and employee satisfaction consistent with our client’s Standards, through planning, organizing, directing, training and controlling the Food and Beverage operation and administration.

Responsibilities

  • To ensure that the Unit is managed efficiently according to the established business, budget and marketing plan.
  • To have a thorough understanding and knowledge of all food and beverage items in the menu.
  • To ensure that the UNIT cashiering procedures are strictly adhered to and catering bills are raised and signed promptly.
  • To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventory, and to ensure that the Unit is adequately equipped.
  • To conduct monthly inventory checks on all operating equipment and supplies.
  • To control the requisition, storage and careful use of all Operating Equipment and Supplies (OS&E).
  • To ensure that Banquet premises, Furniture Fixtures and Equipment (FF&E), silver, glass, porcelain etc. is clean and in good working order.
  • To ensure meeting requests are carried out accurately.
  • To conduct daily pre-shift briefings with employees on daily specials, VIP guests, events and entertainment as well as expected budget figures.
  • To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the F&B Director if no immediate solution can be found and assure guests follow up with guests.
  • To participate in the formulation of the Annual Operating Budget in determining Unit projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
  • To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
  • To strictly adhere to the established operating expenses and ensure that all costs are controlled.
  • To ensure effective payroll control through a flexible workforce. Maximize utilization of employees.
  • To increase the sales/profits by working in co-operation with other leaders.
  • To be visible on the floor during operations.
  • To work proactively to minimize complaints from guests.
  • To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conduct monthly par stock checks.
  • To maintain the Unit communication board.
  • To maintain the Daily Logbook and keep client’s feedback.
  • To submit all guest / staff incident reports.
  • To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
  • To provide the procurement with detailed Product and Purchase Specifications for items needed in the outlet on time.
  • Conduct outside sales calls in co-ordination with the Retail catering manager.
  • Maximize employee productivity and morale, and consistently maintain discipline
  • Schedule employees in line with varying business levels to maximize productivity and minimize payroll costs.
  • Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, according to the standards as set.
  • Train employees ensure that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
  • To ensure that all potential and real hazards are reported and rectified immediately.
  • Perform any other duties as assigned to him/her by management

Qualifications

  • Hospitality Management Diploma/Degree or equivalent an asset.
  • 3-5 years’ experience in a 5-star rated establisment in similar position

Check how your CV aligns with this job

Method of Application

Send your CV to talentsourcing@sheerlogicltd.com  by 16th February 2026. We encourage early applications.

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