Banquet Manager

8 hours ago

Vietnam IHG Full time
Description

YOUR DAY-TO-DAY
People

•    Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers

•    Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues

•    Train colleagues to make sure they deliver with compliance and to the standards we expect

•    Drive a great working environment for teams to thrive - linking up departments to create sense of one team

•    Promote teamwork and quality service through daily communication and coordination with other departments

•    Recommend or initiate any HR related actions where needed

•    To create the positive publicity opportunities.

•    To conduct up-selling training for the staff.

•    To Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific.

•    To do menu engineering of food and beverage with culinary team through point of sale system.

•    To update daily E-log file and Glitch.    Financial 

•    Help create the department's annual budget and the setting of departmental goals

•    Monitor budget and control expenses with a focus on food, beverage, and labour costs….

•    To actively pursue cost saving measures

•    To ensure recycle process within an outlet

•    To Forecast business demand.

•    To set up par level 

•    and to control stock level with par level

Guest Experience

•    To ensure to manage the restaurant or bar with following:
-    To oversee the application of all standards in accordance with the Brand standards and manual procedures.
-    To adhere to opening and closing procedures.
-    To adhere to daily cash off procedures. 
-    To conduct the effective shift briefings to ensure all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
-    To take care of all guests while dining in Food and Beverage outlet(s).
-    To encourage and motivate staff to provide optimum services during all shifts.


•    To share guest feedbacks and comments with culinary team and Assistant Director of Food and Beverage.

•    To manage and update the customer database and profile.    Responsible Business 

•    To develop and implement a seasonal promotional calendar for F&B products in a restaurant.

•    To anticipate market research and review operational update if needed in terms of market changes

•    To conduct regular competitor analysis in current market.

•    To be responsible in keeping workplace safe and secure and to participate in any hotel activity related to safety management.

•    Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

•    Other ad-hoc duties – unexpected moments when we have to pull together to get a task done

•    May assist with other duties as assigned by management

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