Basundhara Banquet
Banquet / Catering

Welcome to Basundhara Banquets, Kathmndu’s premier Party Center. We offer a full service experience, for all of your banquet needs, your weddings, birthdays, corporate retreats and/or private events. Choose from our extensive menu, or request a specialized meal prepared exclusively for your event.

We offer two separate party halls capable of hosting over 800 guests. Our Banquet halls can be customized to meet your needs with several decor options available for each budget.

Manager

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Basic Job Information

Job Category	:	Hospitality
Job Level	:	Mid Level
No. of Vacancy/s	:	[ 1 ]
Employment Type	:	Full Time
Job Location	:	Basundhara, Kathmandu
Offered Salary	:	NRs. 40,000 Monthly
Apply Before(Deadline)	:	Jan. 16, 2025 23:55 (1 week ago)

Job Specification

Education Level	:	Under Graduate (Bachelor)
Experience Required	:	More than or equal to 2 years
Professional Skill Required	:	Interpersonal Skills Leadership Communication Teamwork Time Management Customer Service

Other Specification

Bachelor's Degree in Hotel Management or equivalent
Minimum 2 years of working experience as a Hotel, restaurant or banquet manager
Well versed with Banquet operation and able to monitor & supervise departments such as sales, supplies, stores, cash counter and customer service
Experienced in handling tally software
Fluent in English and Nepali
Good communication skills to find out exactly what your clients want
Personal charm to greet organizers, hosts and VIPs and to show clients you are giving them full attention
Excellent organizational and administrative skills
A cool head to deal with last minute requests and problems
A can-do attitude, because you may need to hire audio visual, lighting, a DJ, a band, stages, and marquees
Leadership skills to motivate and manage your team
The confidence to liaise with other heads of department and deliver what the client wants

Job Description

Achieves operational objectives by contributing information and recommendations to strategic plans and reviews
Implementing production, productivity, quality, and customer-service standards; resolving problems
Plans menus by consulting with chefs
Estimates food costs and profits; adjusts menus
Controls costs by reviewing portion control and quantities of preparation
Marketing and selling conference and banqueting facilities
Scheduling reservations
Operating the facilities profitably
Planning well so each event runs smoothly
Checking all bills are paid on time
Managing your food and beverage team
Briefing staff and checking the hall set-up before the event
Ensuring the hall is turned around, ready for the next event
Planning the layout and setup of venues