Assistant banquet manager

3 weeks ago


Kochi, India Crowne Plaza Kochi Full time
Duties and responsibilities
Financial returns:
Works with F&B Manager in the preparation and management of the Catering Sales/Operations budget. Duties include:
Assists in the preparation of the hotel strategic plan, goals program
Assists in co-ordinating the preparation of the banquet sales annual budget
Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget
People:
Works with Manager and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:
Assists in planning for future staffing needs
Assists in recruiting in line with company guidelines
Prepares detailed induction program for new staff
Assists superior in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
Ensures training needs analysis of Banqueting staff is carried out and training programmes are designed and implemented to meet needs
Provides input for probation and formal performance appraisal discussions in line with company guidelines
Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
Regularly communicates with staff and maintains good relations.
Guest experience:
Assists in the co-ordination and monitoring of all meetings and conference business
Assists in managing the standards and procedures of the department, for instance, ensuring that business has been signed prior to commence planning
Assists in managing the rooming list process
Co-ordinate the allocation of space for the conference and associated events
Conduct room familiarisations and site inspections
Monitor competitor activities
Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
Controls and analyses, on an on-going basis, the following, in an effort to ensure optimum performance:
Quality levels of product and service
Guest satisfaction
Merchandising and Marketing
Operating costs
Sanitation, cleanliness and hygiene
Assists in the coordination and liaison with the Food and Beverage Manager and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:
Local requirements
Market needs
Competition
Trends
Recipes
Potential costs
Availability of Food and Beverage products
Merchandising and promotion
Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.
Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.

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