Banquet Sales ExecutiveKawara My An Onsen Resort

Job Summary - (Role Summary)
Actively sells and provides banquet product ensuring that space is utilized to its best advantage and to maximize departmental profit.
Ensures the smooth running of the banquet service, setting performance standards for guest services.
Essential Duties and Responsibilities - (Key Activities of the role)
Responsibilities and means
Performs the function within the The Banquet Sale Executive, performs his/her function within the framework defined by the DOSM/DFB, the hotel's Policies & Procedures and following the country's laws and regulations.
Ensures the maximization of sales of the banquet function rooms and will see to it that banquet functions (including outside catering) to be carried out punctually in order to fulfill both quests expectations and departmental objectives in terms of profitability.
Administration responsibilities
Maintain an efficient of banquet sales filling system following company guidelines. To prepare the monthly reports to the DFB following company guidelines.
To maintain all records and forms as prescribed by the local, hotel and management policies. To write and update the Departmental Operations Manual.
To follow operating standards on the use of the computer.
To implement in coordination with the E.D.P Manager the HIS & Catering system for the banqueting operation.
To provide the DFB and Purchasing Manager with detailed product and purchase specifications for all items needed in the outlet.
To perform any related task as per the assignment from Director of Sales and Marketing and DOFB
Technical responsibilities
General:
Ensures that all operating standards comply with company and Hotel Policies & Procedures and minimum standards.
Guest Service:
Assists the Banquet Operation Manager in establishing guest service standards ensuring that they meet the needs of the market.
Supervises the employees within his outlet ensuring that correct standards and methods of service are maintained as stated in the Department Operations Manual.
Ensures that all guests are treated with courtesy and handled efficiently.
Product:
Develops or modify the product to meet the market needs whenever possible. Familiarizes with the HIS Sales &Catering system.
Commercial responsibilities
Identify market needs and trends
Monitors and analyze the menus and products of the competition.
Implements an effective sales plan and promotional activities for the department.
Defines an effective selling approach in coordination with DOSM to be used by the sales account executives.
Develops menus, theme parties, coffee breaks and meeting set up with the Banquet Service Manager, Executive Chef and DFB which meet the needs of the market.
Develops a banquet merchandising folder which (content should be formatted to the Delphi Sales & Catering System) and other promotional materials to be used as effective sales tools.
Assists the DOSM and DFB in implementing an effective sales plan and promotional activities for the department.
Relations
Be directly responsible to the DFB and liaises closely with the DOSM as far as the sales accounts are concerned.
Be responsible for all Banquet service related employees.
Maintains fruitful relationship with existing accounts and identifies new market segments in order to develop a potential clients.