Asst. Banqueting Manager (FEMALE ONLY)

Job Description

Duration is 3 months.Responsibility of RoleGeneral?????????Arrange marketing and selling of conference and banqueting facilities.?????????Schedule reservations.?????????Operate the facilities profitably.?????????Prepare financial reports.?????????Emphasize and project a high image for the F&B operations.?????????Achieve F&B operational objectives by contributing information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change.?????????Be responsible for the achieving and maintaining the outlet service standards.?????????Manage all operational aspects of the banqueting event?????????Increase profitability of the outlet by meeting existing sales goals.?????????Keep and improve high level of customer service.?????????Maintain a safe, secure, and healthy environment by establishing, following, and enforcingsanitation standards and procedures, complying with legal regulations.?????????Manage staff and provide them with feedback.?????????Maintain high standards of quality control, hygiene, health and safety.?????????Attend and participate in departmental meetings as scheduled.?????????Attend all meetings as required by F&B Management.?????????Maintain a high standard of personal appearance and hygiene at all times.?????????Maintain a good rapport and working relationship with staff in the department colleagues and all other departments.?????????Provide a courteous and professional service at all times.?????????Fully support the Departmental Training Function in the Department assigned.?????????Project a positive and motivated attitude and exercise self-control.?????????Ensure that the outlet banqueting team projects a warm, professional and welcome image.?????????Be demanding and critical when it comes to departmental standards.?????????Enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.?????????Undertake any reasonable tasks and secondary duties as assigned by the and F&B Director.Administrative Activities?????????Ensure that an efficient and accurate filing system, both manual as well as electronic is maintained at all times.?????????Keep and to safeguard all contracts and financial documents.?????????Create and execute plans for department sales, profit and staff development.?????????Prepare financial reports.?????????To meet the outlet financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analysing variances; initiating corrective actions.?????????Control costs by minimizing waste and spoilage.?????????Plan and review compensation actions; enforce policies and procedures.?????????Have a complete understanding of the Income Audit Section in the Operations Manual and Policies?and Procedures.?????????Set budgets and/or agree them with senior management.Staff Management?????????Create a harmonious environment amongst all staff.?????????Encourage and build trust, respect and cooperation among team members.?????????Conduct orientation and training sessions for staff.?????????Conduct employee personal appraisals.?????????Accomplish the outlet human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees.?????????Communicate job expectations; plan, monitor, appraise and review job contributions.?????????Ensure that all employees adhere to the companys standards, policies and procedures.?????????Organize and supervise the scheduling of shifts for the staff.Operational Activities?????????Direct, coordinate, oversee and execute all events taking place at the outlet in cooperation with the outlet banqueting team.?????????Enforce policies and procedures of the outlet.?????????Achieve restaurant operational objectives by contributing with information and recommendations to strategic plans and reviews.?????????Prepare and complete action plans.?????????Implement new quality and service standards.?????????Coordinate the entire operation of the restaurant during scheduled shifts.?????????Maximize the outlet profitability by upselling and monitoring accuracy of charges.?????????Maintain ambiance by controlling cleanliness and service in the outlet.?????????Oversee F& B activities (cocktail reception, conference, banqueting and outside catering) as assigned by the Operations Manager.?????????Carry out quarterly, bi-yearly, yearly inventory of operating equipment.?????????Analyse and plan the outlet sales levels and profitability.?????????Organize marketing activities, such as promotional events and discount schemes.?????????Prepare reports at the end of the shift/week, including staff control, food control and sales.?????????Create and execute plans for department sales, profit and staff development.?????????Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.?????????Attend and contribute to all staff meetings Departmental and trainings scheduled and other related activities.?????????Plan menus by consulting with chefs; estimate food costs and profits; adjust menus.?????????Check stock levels and order supplies.?????????Maximize the outlet profitability by ensuring portion control; monitoring accuracy of charges.?????????Handle guest and employee inquiries in a courteous and efficient manner and report guestcomplaints or problems to Senior Management if no immediate solution can be found and assure follow up with guests.?????????Ensure that the Place of Work and surrounding area is kept clean and organized at all times.?????????Control costs by reviewing portion control and quantities of preparation; minimizing waste,ensuring high quality of preparation.

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