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Banquet Service Manager

Intercontinental Hotels Group (IHG)

3 - 4 years United Arab Emirates - United Arab Emirates

Bachelor of Hotel Management(Hotel Management). Any Nationality


, Posted on May 11, 2018 1 Opening

Job Description

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Job overview
Manage the Banquet operations to obtain maximum profit and maximum guest satisfaction. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.
At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
Be charming by being approachable, having confidence and showing respect.
Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership
of getting things done.
Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
Duties and Responsibilities
FINANCIAL RETURNS
Coordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction
Greet function organizers on arrival and ensure that their requests are dealt with
Ensure the details on the event order are delivered
Follow up problems which may arise from event order and room allocations and rectify as soon as possible
Maintain master file of banquet functions
Ensure the details on the event order are delivered
Follow up problems which may arise from event order and room allocations and rectify as soon as possible
Maintain master file of banquet functions
Supervise VIP functions as required
Oversee all service and set ups
Ensure rooms, quality of food and final set up are inspected regularly
Ensure all equipment requests are fulfilled
PEOPLE
Ensure optimum performance in specific areas assigned in the above areas
Oversee the preparation, presentation and service of banquet Food & Beverage products to ensure highest quality at all times
Establish and maintain effective employee relations
Conduct the guidance of the Food & Beverage Director such functions as hiring specific levels of employees, employee orientation, on-the-job performance appraisal, coaching, suspension, if necessary, to ensure appropriate staffing and productivity
Develop formal training plans and conducts on-the-job training sessions for banqueting department employees
Attend and contribute to the daily briefs, weekly hotel departments and Food & Beverage meetings
Establish and maintain a record system to include, but not limited to the following:
Files on all previous functions
Banquet reservation book
Customer contact file
Sales solicitation program
Room utilization
Menu file
Promotion file
Activities file
File on casuals
GUEST EXPERIENCE
Demonstrate service attributes in accordance with industry expectations and company standards to include:
Demonstrate service attributes in accordance with industry expectations and company standards including:
Being attentive to Guests
Accurately and promptly fulfilling Guests requests
Anticipate Guests needs
Maintain a high level of knowledge which affects the Guest experience
Demonstrating a 'service' attitude o Taking appropriate action to resolve guest complaints
Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
RESPONSIBLE BUSINESS
Ensure compliance with relevant employment laws and hotel or company policies and procedures
Read, understand and implement the relevant sections of the FLS policy
Participate in social activities (green engage, cause for jeans, blood donation, marathon, earth hour, etc.)
ACCOUNTABILITY
Accountable for the supervision for his staff in his designated section. Accountable to check his section is fully equipped to render service, supervision with kitchen and bar with regards to menus, wines, stocks and other significant details related to the outlet. Banquet Service Manager is accountable for supervision of the daily outlet operation. Share and implement ideas for new food and beverage promotions.
QUALIFICATIONS AND REQUIREMENTS
Must be a graduate of Hotel and Restaurant Management
Should have at least 3 years experience as a Assistant Restaurant Manager and 2 years as Banquet Service Manager in 4-5 star hotel
Should have excellent knowledge in all aspects of beverages including alcohol
Should be fluent in English (speaking, reading and writing). Arabic is an advantage
Good knowledge of Microsoft Office
Good knowledge of micros operating systems
Good skills in customer service


Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk

Keywords

Customer service Staffing Coaching Performance appraisal Policies Ideas Restaurant management Employee orientation guest satisfaction Employee relations

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Intercontinental Hotels Group (IHG)


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