Team Leader

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

• Managing Profitability
• Monitors venue operations performance against budget.
• Coaches and supports direct reports to effectively manage events, and general operations.
• Directs and supervises the activities of the waiters, barman and busboys assigned in the function that he/she covers.
• Under the general guidance of the Banquet Manager in accordance to the Policies and Procedures.
• Monitor all correspondence to ensure it meets with company policy and procedures.
• Protect and preserve the assets of the company.
• Managing Revenue Goals
• Responsible for assigned event operations, including but not limited to banquets conference, caterings, food and beverage services.
• Responsible ensuring sufficient operating guest supplies, beverage supplies and operating equipment for event assigned.
• Compile information, complete and submit reports to authorized management or Accounting as required, accurate and timely submission reports such as Weekly/Monthly Stock Inventory, Staff Attendance and others.
• Working closely with the Event Planning Manager / Coordinator, Chef and other departments, he / she is responsible for the execution and delivery of assigned events, maximizing revenue, utilization of meeting space and working to achieve or exceed the defined budgeted revenues for the department.
• Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas.
• Responsible for the proper usage and good working order of all equipment, fixtures in the Banquet and Catering Section in the shift assigned.
• Responsible for consistently implementing the service standards and operating procedures in the department.
• Responsible for ensuring sufficiency of manpower for a function assigned.
• Performs other duties and responsibilities assigned by the immediate superior which leads to guest satisfaction and profit for the organization.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Promote policies, procedures and processes to increase revenue and effectively manage expenses and monitor financial issues of the department with profit/loss responsibilities to help deliver Business Unit’s KPI and meet the revenue and expenditure budget.
• Leading Operations and Department Teams
• Serves as primary contact point to client for assigned of actual event and function days, attending pre-and post-event meetings.
• Responsible to meet with group event hosts prior to functions, make introductions, and ensure that all arrangements are agreeable. Read and analyze Event Order in order to gather guest information, determine proper set up, specific guest needs, buffets, action stations, etc. 
• Communicating client requirements in a timely and accurate manner to all internal departments as required, ensuring delivery of superior guest service.
• Assigns specific side duty tasks to each staff member at the end of the day for the following day and sees to it that the staff knows and accomplishes their duties.
• Checks at the start and at the end of the shift that all service staff and complete their opening and closing tasks.
• Conducts pre-event briefing and after event de-briefing in the absence of the Venue Manager.
• Takes the daily inventory of food supplies and guest supplies to ensure availability.
• Prepares and submits breakage and loss report for operating equipment, end of function, daily.
• Attends daily/weekly department’s meeting and other meetings required of the position.
• Conducts monthly inventory of operating equipment in coordination with the Chief Steward.
• Makes endorsement in the logbook at the end of the shift all guest comments, complains, accidents, unusual events or any matter that will affect the following shift.
• Records the actual sales and cover count at the end of the shift for event assigned.
• Communicates to the immediate superior and subordinates in a timely manner, any important information, related to operation.
• To participate in the HACCP procedure according to KCC’s Food Safety Management System and maintain the correct use of the KRA including cleaning rotation, closing down procedures and preventative maintenance plan and ensure quality control measures and hygiene systems are achieved at all times.
• Managing the Guest Experience
• Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.
• Reviews guest feedback with supervisors’ team and ensure appropriate corrective action is taken and handles guest problems and complaints.
• Stays visible and interfaces with clients on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.
• Creates an atmosphere in all Function Rooms and Food and Beverage areas that meets or exceeds guest expectations.
• Managing and Conducting Human Resources Activities
• Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.
• Ensures employees are treated fairly and equitably.
• Ensures that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).
• Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees.
• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Recommends to the Venue Manager any disciplinary action or commendation to be given to deserving employees.
• Disciplines the service staff assigned in his/her shift in accordance to the policies and procedures of the company.

• Minimum of 2 years’ experience in a similar role with a conference centre or similar environment with strong Meeting & Events, Conference in hotel background.
• Good working knowledge in Words, Excel & Power Point for reporting preparation.

• Diploma / Degree in Hospitality Management

- Able to understand and work within Country culture

Why Join Radisson Hotel Group? 

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. 

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. 

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. 

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. 

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!  

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. 

Apply now and let’s make every moment matter. 

We welcome applicants from all backgrounds, abilities, and experiences