Assistant Banquet Manager

Every day is different, but you ll mostly be:

People

• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
• Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Works with Superior on manpower planning and management needs
• Ensures compliance to IHG brand standards.
• Communicates the resort s performance in guest love and the Guest Experience quadrant to team members in a timely and appropriate manner.
• Help guests with their questions and complaints to achieve complete guest satisfaction
• Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction.
• Encourage guest feedback to improve guest satisfaction
• Adhere to bill paying procedures
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Create positive publicity opportunities
• Up-sell property facilities
• Actively pursue cost saving measures
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost
• Forecasting
• Stock control
• Analyse food and beverage statistics through point of sale system
• Works with Superior in the preparation and management of the Department s budget

Responsible business

• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
• Adhere to opening and closing procedures
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Manage customer database and utilize effectively
• Executes banquet function orders
• Monitors the productivity level of each banquet service staff and extends assistance to anyone requiring guidance during functions
• Ensures that the highest quality standards in banquet operations are followed accordance with the hotel service procedures.
• Coordinates with Banquet staff and other departments involved in the preparation for the different functions to determine whether all necessary arrangements have been made
• Follows up on functions and ensures that these are carried out to the last detail
• Welcomes and bids farewell to all guests and group organizers
• Performs other duties that may be assigned by immediate supervisor
• Posts revenues in Micros and follows billing instructions as per function sheet
• Coordinates during events that the operation is running smoothly by supervising everybody on keeping an eye on service and food
• Co-operate with the company to achieve compliance with FLS legislation.
• Not undertake any activity which compromises their personal FLS, or the FLS of others.

What We need from you:

Completion of a Diploma or Vocational Certificate in Hotel and Restaurant Management or related field or equivalent combination of education and food & beverage operations experience including 2 years of Supervisory experience.