Restaurant & Banquet Manager
3* International Hotel Chain
MAJOR FUNCTION
Responsible for managing and coordinating all aspects of the Banqueting Department with the goal of maximising revenues and profits to agreed budgets while ensuring guests feel welcome by maintaining contact with them throughout the guest cycle and providing services that help exceed expectations. Other responsibilities include enforcing operating procedures and policies, scheduling, training and development, purchasing, inventory, inter-department communications, and the enforcement of health and safety compliance.
DUTIES AND RESPONSIBILITIES
Coordinate the tasks and operations of the Banqueting Department.
Prepare and produce detailed financial reports as required in a timely fashion.
Use various financial management skills to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals.
Regularly monitor market performance, penetration, trends, practices and systems in the Hotel industry to help project future supply and demand, and identify business opportunities, promotions and areas where products and services can be improved.
Develop a knowledge base of existing competitor strategies, and analyse their strengths and weaknesses to successfully direct marketing activities against each.
Coordinate with other Food & Beverage Managers to develop annual budgets and targets for areas under your supervision.
Ensure departments under your supervision are managed to control costs, increase revenues and meet budget goals.
Provide on-going communication to all areas under your supervision regarding policies, programmes and procedures.
Ensure all operating procedures are strictly adhered to for areas under your supervision.
Review and modify operating manuals for areas under your supervision as required.
Liaise regularly with Sales, Food & Beverage and Kitchen to review special catering requirements, menus, logistics and other arrangements required for events.
Coordinate with Sales, Engineering and Housekeeping for the proper furniture, equipment and A/V setup of events including rentals for linens, operating equipment, etc.
Ensure all A/V functions in Banqueting are properly coordinated for each event.
Organise Employee assignments for each event.
Brief all Employees before the beginning of events to ensure a full understanding of setup, event flow, catering and other special requirements.
Ensure all events are properly prepared and inspected prior to arrival by guests.
Be the main contact for guests during events.
Ensure all Hotel guests are greeted and assisted according to established standards and procedures.
Handle VIP guests as required.
Ensure items served from the kitchen to ensure they meet established standards and procedures.
Ensure the flow of catering for events follows established standards and protocols.
Be the first line of defence to handle guest queries and resolve issues in a timely and professional manner.
Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.
Be available to address issues with regard to charge disputes and discrepancies when required including the authorisation of rebates, discounts and comps.
Ensure all public areas including pre-function areas, coat checks, breakout rooms and restrooms are serviced regularly throughout events.
Oversee the regular service and maintenance of banqueting equipment and monitor their efficiency and utilisation.
Ensure the full life cycle of items in the Banqueting Department (linens, textiles, carpets, furniture, fixtures, uniforms, supplies and equipment, etc.) is managed through proper care, cleaning and maintenance.
Ensure all events are properly broken down following events.
Coordinate post function briefings with Line Employees as well as with the Sales, Food & Beverage and Kitchen to review event and service notes.
Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.
Carefully manage department expenses as per budget requirements.
Manage purchasing, receiving and inventory management in areas under your supervision.
Review and negotiate tender documents and vendor contracts as necessary.
Obtain information and knowledge to keep abreast of industry practice, technological and advancement, new methods, equipment and materials.
Coordinate and oversee cleaning tasks of third party contractors as required.
Ensure the best candidates fill vacancies by participating in the recruitment process of Employees under your supervision including full-time, part-time and casual workers.
Ensure all new Employees are properly oriented into their roles and provide personal coaching where required.
Assist in the evaluation of Supervisors and Line Employees during their probation period to assess employment eligibility.
Conduct regular performance appraisals for Line Employees to assess opportunities for development throughout their career with the Hotel and SBI.
Identify training opportunities and ensure training objectives are met for areas under your supervision by coordinating training tasks with the HR department and trainers.
Address issues with regard to Employee misconduct and disciplinary action as per HR procedures.
Manage the schedule, payroll costs, overtime and schedule requests for areas under your supervision to ensure proper coverage to meet business needs.
Attend and coordinate regular meetings including management and departmental meetings for areas under your supervision.
Conduct regular walkthroughs of public and back-of-house areas to ensure cleanliness and coordinate additional cleaning tasks with the Housekeeping Department.
Monitor the condition of facilities and make recommendations on maintenance repairs or renovations and refurbishments requiring capital expenditure budgets to ensure an updated look and feel for the Hotel.
Maintain a complete understanding of the Employee Handbook and adhere to regulations contained therein.
Maintain a complete understanding of the Hotel’s policy relating to fire, safety and health, and ensure all precautions are taken to safeguard against incidents for areas under your supervision.
Perform other assignments to meet business needs as directed by your superiors.
Requirements
REQUIRED SKILLS
Self-motivated.
Innovative thinking.
Strong interpersonal and communication skills.
Strong leadership, coaching and counselling skills.
Strong analytical skills and strategic thinking.
Good financial management skills.
High attention to detail.
Ability to organise and lead complex projects.
Able to multi-task and prioritise tasks consistent with business objectives.
Computer literate with knowledge of Word, Excel, PPT, industry related software desired.
Must be fluent in English and local language.
Graduate of a Hotel and Restaurant Management degree desired.
Minimum of 2-years of experience in the same position or strong track record as an Assistant Manager or Supervisor in a banqueting facility for at least 4-years.
ServSafe Certified within last 5 years or knowledge of FSMS (Food Safety Management System.).
Train the Trainer Certified or willing to become certified.
Must be fluent in English, conversational local language desired.
Perks and Benefits
Medical & Health Insurance
Maternity & Paternity Leave
Work From Office (WFO)
Karyawan Kontrak
F&B Services
Department Head/Manager
Indonesia
Laporkan lowongan