Banquet Manager

Fairmont Hanoi officially opened in March 2026, becoming the first Fairmont hotel in Vietnam. The 241-room luxury urban resort is inspired by traditional Vietnamese lacquer art, Indochinese design, and motifs from Vietnam’s dynasties. Guests can enjoy eight dining and bar venues including a rooftop terrace, indoor and outdoor swimming pools, a state-of-the-art gym, and a full-floor wellness spa and bathhouse. With three ballrooms including a 1,100m² Grand Ballroom and nine meeting rooms, Fairmont Hanoi is set to become a premier destination for events and the social epicentre of Hanoi.

This position is responsible for the organization, planning and directing of overall daily banquet event operation with responsibility for its profitability and revenue generation. Maintain highest standards and quality of services in banquet operation to meet and exceed budgeted revenue targets and guests’ expectation/ VOG target.

Banquet Operation

• Take charge of banquet event operation
• Conduct departmental daily briefings to ensure that all related necessary information is well received by team members.
• Attend pre-function meeting with Event Organizers, communicate information and changes to colleagues and relevant departments.
• Ensure setup is in accordance with guests’ requirement based on Banquet Event Order or Change Log
• Communicate regularly to all team members regarding guest feedback, satisfaction and dissatisfaction received
• Ensure that team members with direct guest contact possess good product knowledge
• Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations
• Check and ensure that all operating supplies are well stocked and sufficient to run operation
• Plan the manning allocation/work assignment per Banquet event
• Implement appropriate and effective measures to keep costs and expenses within budget
• Supervise the maintenance of service standards during banquet service operations
• Engage and obtain guests’ feedback during operations to ensure satisfaction
• Handle guests’ complaints and comments tactfully and efficiently

Team Management

• Interview, select and recruit Banquet employees
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Observe, coach, motivate and counsel team, performs staff appraisals/disciplinary actions if required
• Maintain department communication logbook and update notice board.

Other Responsibilities

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times

 

Knowledge and Experience

• University / College/ vocational education
• Certificate in Food & Beverage will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Excellent reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Working knowledge of MS Excel, Word, & PowerPoint

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times

Open for Vietnamese candidates only