Career

Job Responsibilities

• Supervises the function of the banqueting & outside catering in terms of service standards, colleagues, facilities, sales and costs, in order to ensure maximum departmental profit is achieved.
• Controls an analyzes, on an on-going basis the following:
• Highest level of service standards and Guest satisfaction
• Marketing and Operating costs
• Ensures optimum performance in specific areas assigned in the above.
• Oversees the preparation, presentation and service of Banquet & Outside Catering
• Conducts, under the guidance of the F & B Director or designate such functions as hiring specific levels of colleagues, departmental orientation, on the job performance appraisal, coaching, suspension if necessary, to ensure appropriate staffing and productivity.
• Develops formal training plans and conducts on-the-job training sessions for banqueting & outside Catering Colleagues.
• Comply with hotel rules and regulations and provisions contained in the employment handbook.
• Comply with company grooming standards at all times to portray a professional image of self and the hotel.
• Comply with time and attendance policies set by the hotel.
• Actively participate in training and development programs and maximize opportunities for self-development.
• Demonstrate understanding and awareness of all policies and procedures relating to health, hygiene and fire life safety.
• Familiarize yourself with emergency and evacuation procedures.
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the line manager.
• Comply with the company's corporate code of conduct.
• Perform all tasks as directed by the manager in pursuit of the achievement of business goals.
• Supervises and co-ordinates, in liaison with the Food and Beverage Director, Executive Chef , the pricing of Banquet & Outside Catering menus, beverage and wine lists, by taking into consideration such factors as follows:
• Local requirements & Market's needs, Merchandising and promotion.
• Competition analysis, Trends and Recipes
• Potential Food Costs and Availability of Food and Beverage products
• Co-ordinates with the Purchasing Manager for special purchases requirements relating to the banqueting & OSC and attend to the Food and Beverage departmental meetings and BEO meetings.
• Establishes and maintains a record system to include, but not limited to the following:
• Files on all previous functions and Banquet reservation book
• Customer contact file and Sales solicitation program
• Room utilization, Menu file and Promotion file
• Activities file and casual's files.
• Solicits and follows-up on business referrals and potential sales leads.
• Assists the Food and Beverage Director with the following:
• Day to day operation
• Pre-meal briefings
• Inspection checklists,
• Follow up on present and past functions,
• Departmental reports,
• Forecast,
• Performs related duties and special projects as assigned.
• Posts revenues in Micros and follow billing instructions as per function sheet.
• Monitors the productivity levels of each banquet & outside catering service colleagues and extends assistance to anyone requiring guidance during functions.
• Performs other duties that may be assigned from time to time.
• Maintains employees' attendance records, changes of status and evaluates his/her staff periodically as per policy.
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.