Banquet Manager

Essential Duties and Responsibilities – (Key Activities)
Administration
• Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Oversees the preparation and update of individual Departmental Operations Manuals.
• Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Customer Service / Chăm sóc khách hàng
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
• Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
• Ensures Food and Beverage Division meets the Hotel’s targets in the areas of Guest Satisfaction Survey and Customer Audits.
• Maintains positive guest and colleague interactions with good working relationships.
• Establishes a rapport with guests maintaining good customer relationships.
• Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
• Spends time at event service (during peak periods) to ensure that they are managed well by the respective employees and functions to the fullest expectations.
Financial / Tài chính
• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Manages Event Service as independent profit centers.
• Maximizes employee productivity through the use of multi- skilling, multi- tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
• Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
• Assists with the preparation and regular update of the Event Service Departmental Budget, in close cooperation with the Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Assists in the preparation of the Annual Business Plan for Food and Beverage.
• Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
Marketing
• Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
• Assists Event Sales in identifying market needs and trends.
Operational
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Ensures that event service storage and Audio- Visual areas are neat and organized, including the proper storage of props, and equipment.
• Liaises with the Kitchen and Beverage Department on daily operations and quality control.
• Assists the Event Sales team with creative suggestions and ideas.
• Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that minimum brand standards have been implemented.
• Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
Others

Qualifications

Diploma or Degree in Food and Beverage, Hospitality Management or equivalent is an advantage
Experience
• People and customer oriented, motivator and self- starter.
• Minimum 5 years’ experience in a similar capacity

Insurance
Training & Development
Accommodation- Hoiana Staff Village
Career Opportunities
Uniform
Employee shuttle bus service

Cập nhật gần nhất lúc: 2024-03-26 17:35:31