Banquet Manager - Quản Lý Tiệc

POSITION SUMMARY

 Responsible for bar/lounge daily shift operations and supervision of staff;

 Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls;

 Strives to ensure guest and employee satisfaction while maintaining the operating budget;

 Accountable for enforcing all legal obligations professionally and consistently;

 Determines training needed to accomplish goals, then implements plan;

 Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

JOB SPECIFIC TASKS

Managing Banquet Operations

 Implements agreed upon beverage policy and procedures throughout the property;

 Manages in compliance with all local, state and Federal beverage and liquor laws;

 Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory;

 Monitors adherence to all liquor control policies and procedures;

 Attends pre- and post-convention meetings as needed to understand group needs;

 Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department;

 Participates in the management of department's controllable expenses to achieve or exceed budgeted goals;

 Manages to achieve or exceed budgeted goals;

 Ensures compliance with all Bar/Lounge policies, standards and procedures;

 Maintains food handling and sanitation standards;

 Manages inventories according to budget and business levels;

 Assists with developing menus and promotions as necessary.

Leading Banquet Team

 Trains staff on liquor control policies and procedures;

 Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met;

 Ensures employees understand expectations and parameters;

 Communicates critical information to the Bar/Lounge staff regarding each event.

Ensuring Exceptional Customer Service

 Provides excellent customer service;

 Interacts with guests to obtain feedback on product quality and service level;

 Responds effectively to guest problems and complaints;

 Empowers employees to provide excellent customer service;

 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement;

 Provides feedback to individuals in an effort to improve service performance;

 Reviews comment cards and guest satisfaction results with employees.

Managing Human Resource Activities

 Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job;

 Participates in the development and implementation of corrective action plans.

Benefits:

• Duty meals
• Competitive Salary
• Uniforms
• Insurance
• Be a part of Marriott International in all activities
• Improve skills in many aspects of career

 High school diploma or GED; 4 years experience in the food and beverage, culinary or related professional area

OR

 2-year degree from an accredited university in Food service Management, Hotel and Restaurant Manager, Hospitality, Business Administration, or related major, 2 years experience in the food and beverage, culinary or related professional area

For application: (please choose 1)

• Choose your interested job and apply directly on our Hoteljob recruitment site

or

• Send email to  chi.t.nguyen2@renaissancehotels. com (with no spaces)

or

• Send application form to Loss Prevention Office: 01 Ngo Duc Ke Str., District 1, Ho Chi Minh City

Find more job opportunities of our Hotel at http://www.careers.marriott.com/renaissance-hotels-careers/ (keywords: Renaissance Saigon) !

Note: Only qualified candidates will be contacted.