Ø Discuss with guests regarding arrangements and rate negotiations.
Ø Consulting F&B Manager regarding VIP functions.
Ø Does Banquet staff appraisal
Ø Makes an annual budgets both operating and expenditure for the department and ensure that these are met.
Ø Keeping track of the days functions and the relevant set up asked by the guests.
Ø Taking care of the daily briefings of the supervisor and the Ass. Manager under high level of service standards.
Ø Interacting with the kitchen to ensure availability of certain dishes and handling last minute menu changes.
Ø Performance appraisal for all staff, staff rotation to other outlets in slack periods and granting levels for staff.
Ø Preparing MIS reports for analysis by management.
Ø Daily functioning of the operations.
Ø Reduce cost
Ø Introduce and recommend new products
Ø Anticipate new market trends.
Ø Maintain constant rapport with guests to ensure repeat business and potential clients.
Ø Awareness of competition in terms of halls, sizes, capacities.
Ø Monitoring of T.B.E.M processes.
Ø Implementing & monitoring ISO 22000, ISO 14001 / Earth Check Environmental Management System, EMPs & O&Ts, OCPs and training of staff.
Ø Enabling and adherence of the principles and work practices detailed under ISO 22K in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work place.
1. Strong in guest handling
2. Ensuring guest satisfaction
3. Good communication skill
4. Good Computer knowledge