*With 2 years experience within a 4 or 5 star hotels.
Duties & Responsibilities:
*To support the Conference & Banquet Manager in the day-to-day operation by performing administrational and operational tasks.
*Works in close cooperation with supporting department i.e. Food and Beverage, Housekeeping, Accounting, Engineering, etc.
*Attends (on instruction) all regular Food & Beverage department and banquet meetings, conducts daily pre-function briefings to maintain an open communication line with all assigned staff.
*Conducts the departmental training program in line with the company’s SOP’s, to achieve the highest possible guest satisfaction and service standards.
*To be aware of all Food & Beverage / Banquet marketing activities and gets involved in their action plan.
*Ensures that the immediate reliever is updated on all relevant operational issues.
*Controls all out going and returning operating equipment.
*Monitors duty schedules to maintain an efficient workforce.
*Checks frequently the appearance (condition of uniforms) and grooming of assigned staff.
*Handles the timely set up of all venues according to the service settings and as outlined in the function sheets.
*Present during service hours.
*Regularly tours all Banquets facilities, back and front of the house to ensure the highest possible cleanliness and maintenance standards.
*Coordinates with the Department Head outsourced logistic support i.e. contracted outside work force, contracted food and beverage supplies, operating / sound equipment and transport.
*Monitors all official correspondence and quotations sent out by the department.
*Handles all incoming and outgoing correspondence to the utmost perfection.
*Ensures that all mise en place is in place and done according to the stipulated service requirements.
*Coordinates with the Executive Chef all menu proposals presentations and other kitchen related requirements.
*Submits purchase requests and store requisitions for signature (operating material, food products and beverages) and conducts regular check up on delivery.
*Initiates mailing campaigns on instructions.
*Handles the monthly attendance sheets and arranges them for signature at the end of the month.
*Monitors / handles the banquet reservation book.
*Actively involved in achieving the departments annual budgets forecasts, i.e. meet / maximize the monthly revenue targets by exercising a constant control of the operational cost.
*Conducts on instruction spot checks on the business activities of immediate competitors.
*Familiar with the company’s internal policies and safety procedures.
*If live entertainment is requested or offered he / she assures that all legal documents are available on hand in advance and copies are distributed to all concerned key personnel i.e. NOC, etc.
*Carries out other related assignments or tasks entrusted by the Food & Beverage Manager from time to time.
*To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
*To generally promote and ensure good inter-departmental relations.
*To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
*To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
*To adhere to Company and Hotel rules and regulations at all times.