Banqueting Manager
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Banqueting Manager

Rezidor Hotel Group

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Banqueting Manager

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Banqueting Manager (002149)

Job Number: 002149

Job Title: Banqueting Manager

Number of Positions: 1

Job Type (Employment Type): Permanent Contract

Country: Uganda

City: Kampala

Category/Department: Food and Drink

Rank/level of position: Manager

Position Description


Under the general guidance of the Executive Assistant Manager, maximise guest satisfaction and hotel profitability by managing the conference & banqueting function, and report all sales statistics to the Director of Sales. All work is carried out in line with the hotel’s guidelines and business plan, the departmental business plan, and The Rezidor Hotel Group’s corporate guidelines and service concepts.


Position Requirements and Offer Details


MAXIMISE GUEST SATISFACTION AND PROFITABILITY BY MANAGING THE CONFERENCE & BANQUETING FUNCTION
• Works pro-actively to minimise complaints from guests; subsequently minimise expenses relating to the “conference guarantee”
• Maximises guest satisfaction by communicating customer specifications to conference & banqueting staff, and kitchen
• Reviews and documents guest specifications and suggests alternatives as appropriate
• Informs guests and staff of applicable liquor laws, hotel rules and limitations within policies and guidelines
• Ensures function rooms are set up in accordance with customer specifications by supervising set-up staff and inspecting rooms prior to events
• Checks rooms comfort, lighting, equipment and temperature
• Initiates purchase orders for specific banquet items when necessary
• Ensures readiness and compliance in case of last minute changes to reservations
• Assures quality of food and beverage products
• Meets required needs of banquet orders by assuring proper inventory of all banquet equipment and supplies
• Approves guest charges
• Co-ordinates credit for conference and banqueting guests with the Financial Controller
• Provides Executive Chef and Executive Assistant Manager with accurate forecasts by following up with guests on number of participants upon arrival
• Follows-up with guests to determine satisfaction; measures results and establishes strategies to improve the quality of the guest experience
• Initiates purchase orders when necessary
• Monitors present and future trends, practices and systems to ensure that operations are competitive in the market place
• Conducts daily inspections of the conference and banqueting facilities to ensure the facilities and FF&E are kept in the best condition, and recommends preventive maintenance to the Executive Assistant Manager when needed
• Checks the conference and banqueting reservations, hotel arrival list, and VIP list to ensure that own staff is aware of VIP guests, and use name when appropriate
• Is proficient in all departmental procedures to be a resource when needed
• Develops menus together with Executive Chef and Executive Assistant Manager
• Audits conference and banqueting services and quality on a regular basis and develops and implements strategies to improve results
• Plans and co-ordinates in-house activities and package plans with the Executive Assistant Manager and Director of Sales
• Responsible to ensure that the Banqueting Beverage cost of sale is in line with the budget

MANAGING CONFERENCE AND BANQUETING STAFF
• Manages conference and banqueting staff
• Utilises leadership skills and motivation to maximise employee productivity and satisfaction
• Challenges employees within the department to achieve optimum revenue and service per employee
• Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

HUMAN RESOURCES MANAGEMENT
• Screens, interviews and selects potential employees
• Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide EYDOS service
• Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, knowledgeable, and reliable service
• Identifies employees with potential for promotion and/or transfer and makes recommendation to the HOD
• Works closely with the Human Resources Manager on the following Human Resources related tasks:
- Performance appraisals
- Coaching
- Counselling
- Discipline and grievance
- Employee relations
• Approves attendance registers related to salaries and wages

STAFF TRAINING AND CONTROL
• He/She trains and supervises his/her staff on a permanent basis in order that they perform their duties in a proper manner.
• He/She must introduce new members to their working areas and to the rules and regulations on board.
• He/She establishes Work Schedules for his/her staff and plan their duties
• He/She establishes a good working spirit and is co¬operative with all other departments.

LAWS, REGULATIONS AND POLICIES
• Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation, and alcohol regulations

SECURITY, HEALTH AND SAFETY
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
• Ensures that employees work in a safe manner that does not harm or injure self or others
• Stimulates and encourages a general awareness of health and safety
• Anticipates possible and probable hazards and conditions and either corrects them or take action to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department
• Ensures that own cash is secure at all times
• Ensures all discrepancies in own cash are declared to the HOD
• Works in a safe manner that does not harm or injure self or others
• Know the following:
• Hotel fire, bomb and emergency procedures
• Hotel health and safety policies and procedures
• Hotel facilities and nearby sights of interest and importance (i.e. hospitals,
• stations, tourist sights)
• Hotel and corporate marketing and promotional programs
• Corporate clients and clients generating high business volume

EMPLOYEE RELATIONS
• Fosters and develops effective employee relations between other departments within the hotel
• Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity
• Looks for ways to motivate and challenge employees

VALUES IN ACTION

• Deliver a EYDOS spirit everyday supported by our Values in Action campaign
• Ensuring that we deliver on our promise, by, committing to our values:
o Being Host
o Living Trust
Fighting Z-pirit





















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Banqueting Manager

Kampala, Uganda

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