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