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 BANQUET (CATERING) MANAGER

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Tổng số bài gửi : 1165
Điểm Tổng Hợp : 6214
Điểm bài viết hay : 13
Join date : 13/05/2010

Bài gửiTiêu đề: BANQUET (CATERING) MANAGER   21st December 2010, 10:32 pm

POSITION TITLE :­ BANQUET (CATERING) MANAGER
DEPARTMENT : FOOD AND BEVERAGE

PURPOSE :

Under
the general guidance and supervision of the Food and Beverage Manager,
and within the limits of established corporate policies, procedures, and
Food and Beverage Manual, assist in overseeing and directing all
aspects of the banqueting department.

RELATIONSHIP :
1.Reports directly to the Food and Beverage Manager
2.Provides functional assistance and direction to the banquet operation.
3.Interacts
with individuals outside the hotel including, but not limited to,
clients, suppliers, government officials, competitors, and other member
of the local community.
4.Coordinate functions and activities with other department heads and Food and Beverage department heads as appropriate.

DUTIES AND RESPONSIBILITIES :
1.Supervise
the function of all banqueting department employees, facilities, sales
and cost, to ensure maximum departmental profit is achieved.

2.Control and analyzes, on and ongoing basis, the following:
a.Quality level of products and service
b.Guest satisfaction
c.Merchandising and Marketing
d.Sanitation, Cleanliness and Hygiene
Ensure optimum performance in specific areas assigned in above areas.

3.Oversees
the preparation, presentation and service of banquet Food and Beverage
Products to ensure highest quality at all times.

4.Establishes employee relations

5.Conduct
under the guidance of Food and Beverage Manager such as functions as
hiring specific level of employees; employee orientation;
on-the-job-performance appraisal; coaching; suspension; in necessary; to
ensure appropriate staffing and productivity.

6.Develops formal training plans and conducts on-the-job training sessions for banqueting department employees.

7.Supervise
and coordinates, in liaison, with the Food and Beverage Manager and
Executive Chef, the pricing and preparation of banquet menus, and
beverage and wine lists by taking into consideration such as factor as :
a.Local requirements.
b.Market needs
c.Competition
d.Trends
e.Recipes
f.Potential cost
g.Availability of Food and Beverage products
h.Merchandising and Promotion

8.Coordinates with the Material Manager for special purchases requirements relating to the Banqueting Department.

9.Attends and contributes to the weekly hotel department head and Food and Beverage Department meetings.

10.Established and maintains a record system to include, but not limited to the following:
a.Files on all previous functions
b.Banquet reservation boo
c.Customer contact file
d.Sales solicitation program
e.Room Utilization
f.Menu file
g.Promotional file
h.Activities file
i.Union information
j.File on Casual

11.Solicits and follow-up on business referrals and potential sales leads.

12.Assist the Food and Beverage Manager with the following items:
a.Inspections check list
b.Departmental reports
c.Other report as required

13.Performs related duties and special projects as assigned
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http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
BANQUET (CATERING) MANAGER
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