Banquet Manager/ Quản Lý Bộ Phận Yến Tiệc

Works closely with the Executive Manager of Banquets.
Monitors and maintains beverage cost control methods and procedures.
Proactively communicates guidelines for staff that shapes the unparalleled standards expected.
Operates and coordinates all banquet functions.
Makes certain that areas of accountability are executed in uncompromised levels. Proper utilization of resources is a must.
Prepares methods and procedures whereby beverage cost and supplies can be requisitioned and charged to each individual area.
Oversees facility and equipment in the responsible areas to make sure they are in complete working order.
Executes training programs and tools amongst banquet staff.
Recommends/implements incentive programs in each department that addresses reducing costs or increasing revenues and meets company's budgetary guidelines.
Projects and prepares monthly and annual forecasts; produces regular and special reports; maintains required records and files.
Ensures all activities performed within the department are in accordance with the company's business objectives, and established safety and security standards.
Hires, trains, motivates, and provides on-going communication to staff to deliver first-class service with unmatched elegance and professionalism while promoting a culture of accountability.
Creates an encouraging atmosphere that stimulates and motivates employees to acceptable levels of turnover, absenteeism, and promotions.
Communicates with partnering departments and peers to achieve superior customer satisfaction and efficient utilization of manpower and facilities.
Maintains close work relationships with other departments and their leaders to promote feedback, cross training and efficient operations.