Job Summary This position provide a functional assistance to the banquet and events operations, interact with individual, in and outside the hotel including clients, suppliers, government officials, competitors and other members of the local community. Oversee the conferences / events operational requirements, delegate’ assignments to the team members, coordinate functions and activities with other department heads and concerned departments as appropriate.
Duties and Responsibilities - Managing the department operation and take action where necessary to ensure smooth running operation and guest satisfaction.
- Approving rosters and job schedules for associates to meet the business needs.
- Verifying department’s attendance, hours worked and overtime.
- Keeping track of leave time, such as vacations, personal, and sick leave for associates.
- Personally attend to all guest complaints immediately and initiates immediate solution.
- Ensure that all associates are aware of guidelines governing complaints handling.
- Ensure correct manpower requirements in cooperation with manager & with company budget.
- Monitor and reconcile budget variances and ensure compliance.
- Analyse financial information to assist in decision making.
- Forecast potential events revenues and costs.
- Seek out and maximize department and resort revenue by implementing sales promotions and revenue opportunities.
- Identify communicate and action potential sales leads.
- Ensure SOP standards are consistently delivered throughout the department.
- Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene & Fire Safety to all senior team members.
- Ensure that all outlets meet with the required standards and procedures of HACCP.
- Review and make improvements of existing SOPs as and when required (with all necessary approval).
- Plan departmental communication meeting and ensure associates understand what is required from them and achieving their targets.
- Assist in maintaining the Department Balance Scorecard & communicating the results with the department.
- Coordinate in liaison with the Executive Chef & the Beverage Manager for pricing and preparing the food and beverage menu for banquet, by taking into consideration factors such as:
- Local requirements
- Market needs
- Competition
- Trends
- Recipes
- Potential costs
- Availability of Food and Beverage products
- Merchandising and Promotion.
- Ensure that the associate adhere to the rules and regulations of the Hotel by:
- Facilitating regular reorientation for the associate on rules and regulations;
- Immediately communicating/updating associate on new rules/standards;
- Continuously monitoring implementation of rules/standards;
- Recruit, train, coach and develop associates to meet current and future needs of the department and the resort.
- Planning, organizing of daily operations.
- Evaluate training needs within the department; coordinate with L&D / the line managers to conduct required training for the associates.
- Contribute to a team-oriented and associate-oriented company culture
- Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner.
- Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors or problems.
Experience and Skills
Bachelor’s Degree or equivalent – preferably in hospitality management.
Hotel Management Certificate in Conference and Events.
Basic & Intermediate Hygiene – Required
Advanced Hygiene – Desired (not compulsory)
Minimum of 1 year experience on the same role and property rating.
