Job Responsibilities:
• Assist Banquet Operations (BOP) Managers in the implementation of the specific objectives and strategies for the department to achieve and maintain high standards, quality and maximum profitability.
• Assist the BOP managers in implementing the Hotel and Banquet policies, procedures and standards as per the F&B Operations Manual and provide constructive feedback for improvement.
• Assist the BOP managers in controlling of purchases (or requests), set-up, storage, maintenance, usage of resources, programmes and systems used by the department.
• Support the department to achieve (or exceed) set standards, monthly budget targets and keep the brand promise. This includes promoting the revenue generation initiatives and managing all sectional expenses.
• Be constantly inspecting the storage areas for cleanliness and working conditions.
• To exercise good comminucation skills with other relevant departments.
• Assist in co-ordinating functions and activities with other department heads and F&B outlet heads as deemed appropriate.
• Ensure that all team members in direct guest contact have full knowledge of the menus for each event.
• All team members may be assigned to other duties in the hotel as and when required by business levels.
• Provide leadership role for the BOP department in the absence of the BOP Managers.
Job Requirements:
• Minimum 3 to 5 years of restaurant / banquet experience is preferred.
• Positive attitude and team player
• Have good interpersonal skill
• Well-groomed appearance
• Service-oriented
• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership and managerial skills
• Able to work in a team and independently
