{Pullman Hai Phong}Banquet Manager/Quản lý tiệc

• Works closely with the Director of F&B.
• Monitors and maintains beverage cost control methods and procedure.
• Proactively communicates guidelines for staff that shapes the unparalleled standards expected.
• Operate and coordinate all banquet functions.
• Make certain that areas of accountability are executed in uncompromised levels. Proper utilization of resources is a must.
• Prepares methods and procedures whereby beverage cost and supplies can be requisitioned and charged to each individual area.
• Oversee facility and equipment in the responsible areas to make sure they are in complete working order.
• Execute training programs and tools amongst banquet staff.
• Recommend/implement incentive programs in each department that addresses reducing costs or increasing revenues and meets company's budgetary guidelines.
• Projects and prepares monthly and annual forecasts; produces regular and special reports; maintains required records and files.
• Ensures all activities performed within the department are in accordance with the company's business objectives, and established safety and security standards.
• Hires, trains, motivate, and provide on-going communication to staff to deliver first-class service with unmatched elegance and professionalism while promoting a culture of accountability.
• Creates an encouraging atmosphere that stimulates and motivates employees to acceptable levels of turnover, absenteeism, and promotions.
• Communicates with partnering departments and peers to achieve superior customer satisfaction and efficient utilization of manpower and facilities.
• Maintains close work relationships with other departments and their leaders to promote feedback, cross training and efficient operations.

• Four years working experience in a 5-Star Hotel Banquet program required.
• Four years management 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.

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