Banquet Manager | Quản lý tiệc

Basic Function
Plan, organising and directing the overall operations and administrations of the function, so as to achieve and maintain quality of products and service standards in accordance with the hotel policies.

Duties and Responsibilities:
1. Supervising the Banquet Department and assisting the Food & Beverage Director in regard to cost controlling, maintaining and improving standards of the food and beverage products of yield maximum profit and guest satisfaction.
2. To perform any other duties, set by hotel policies, management or his/her direct supervisor, which are not included here.
3. Supervising banquet staff in planning and executing banquet functions, promotions and other special events.

4. Set up training programme and train banquet staff continuously.
5. Motivates staff in the team to enhance output and performance.
6. To ensure that accurate and useful information are transmitted to all concerned.
7. Signs E.O., daily requisitions, casual requests, outside catering equipment requests, check banquet storeroom to maintain cleanliness and tidiness.
8. To accept guest complaints, be a good listener, solve such complaints in the most diplomatic manner and report to the management.
9. Attend weekly F&B meeting, F&B briefing, weekly event order meeting and others as assigned.
10. Ensure that every piece of banquet equipment including AV equipment is put in appropriate place.
11. Advises and recommend to F&B Director changes of methods or equipment to simplify work techniques and standards.
12. Directly responsible for banquet revenue forecasts as well as obtaining the forecasted volume.
13. Responsible for monitoring and controlling menus, pricing, banquet food and beverage cost as well as other expenses.
14. Ensure staff standards of hygiene and professional appearances are maintained.
15. Keep record of customers who use hotel function service.
16. Minimise the breakage and loss of operations equipment.
17. Inspect the quality and presentation of food and beverage.
18. Ensure the safety standards in the work place are adhered to and possess knowledge on first aid.
19. Recheck spelling of Banquet information before sending to Banquet TV & CIS Dept.
20. Works closely with Asst. Director of Sales, Sales Manager, Chef, Beverage Manager, Artist, Housekeeping, Engineer, Stewarding & Accounting to ensure all guest requirements are correctly documented and understood.

Skills:
Excellent verbal and written communication skills.
Excellent guest services skills.
Strong team building skills.

Experience:
Minimum more than four years experience in banquets, restaurant required.
Microsoft Office knowledge required.
Must present a well-groomed appearance.
Ability to communicate fluently in the primary language of the workplace both verbally and nonverbally. Fluent in English is required
Exceptional and professional communication skills, both oral and written.
Knowledge of Banquet Administration, cost control, and familiarity with all phases of Banquet products and service.
Experience in hiring, training and empowering employees who are also held responsible and given consistent feedback.
Capacity to foster productive relations with peers and assure teamwork is the prevailing way to do business.
Strong leadership, sound judgment, and superior decision-making, problem-solving and follow up skills.
Excellent guest service skills. Ability to respond to handle difficult or stressful situations with tact and diplomacy.
Strong understanding and appreciation of the concept of luxury and hospitality.