Banquet Manager/ Quản Lý Yến Tiệc

• 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.

• 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.

• 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