Assistant Banquet Manager

To manage all aspects of banquet operation on a daily basis and coordinate special events when needed. To ensure the compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

YOUR DAY-TO-DAY

People

• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
• Train colleagues to make sure they deliver with compliance and to the standards we expect
• Drive a great working environment for teams to thrive - linking up departments to create sense of one team
• Promote teamwork and quality service through daily communication and coordination with other departments
• Recommend or initiate any HR related actions where needed
• To create the positive publicity opportunities.
• To conduct up-selling training for the staff.
• To Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific.
• To do menu engineering of food and beverage with culinary team through point-of-sale system.
• To update daily E-log file and Glitch.

Financial

• Help create the department’s annual budget and the setting of departmental goals
• Monitor budget and control expenses with a focus on food, beverage, and labour costs….
• To actively pursue cost saving measures
• To ensure recycle process within an outlet
• To Forecast business demand.
• To set up par level and to control stock level with par level

Guest Experience

• To ensure to manage the restaurant or bar with following:

• To share guest feedbacks and comments with culinary team and Assistant Director of Food and Beverage/ Director of Food and Beverage.
• To manage and update the customer database and profile.

Responsible Business

• To develop and implement a seasonal promotional calendar for F&B products in a restaurant.
• To anticipate market research and review operational update if needed in terms of market changes
• To conduct regular competitor analysis in current market.
• To be responsible in keeping workplace safe and secure and to participate in any hotel activity related to safety management.
• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
• Other ad-hoc duties – unexpected moments when we have to pull together to get a task done
• May assist with other duties as assigned by management

• Competitive salary
• Service charge
• Social Insurance as law
• Bao Viet Health insurance for personal
• 24/7 Accident Insurance
• Relocation assistance
• Housing, uniform, meal, and transportation are provided by the resort

1. Education: Diploma in Hotel Management, Food & Beverage, or related field.

2. Service years in the field: 4 years related experience, including supervisory experience, or an equivalent combination of education and experience

3. Knowledge and skills:

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Good writing skills
• Leadership Skills
• Having knowledge about food safety and hygiene

4. Language: Professional English

• Resume in English
• Certificates related to applied position
• Phone: +84 297 397 8888 (EXT: 8240/8241)/ 091 906 5846 - 091 909 6325