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Company Name : 360 Nautica

Asst. Banqueting Manager

bayt.com


EASY APPLY

Job Description

Duration is 3 months.

Responsibility of Role

 

General

·        Arrange marketing and selling of conference and banqueting facilities.

·        Schedule reservations.

·        Operate the facilities profitably.

·        Prepare financial reports.

·        Emphasize and project a high image for the F&B operations.

·        Achieve F&B operational objectives by contributing information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change.

·        Be responsible for the achieving and maintaining the outlet service standards.

·        Manage all operational aspects of the banqueting event

·        Increase profitability of the outlet by meeting existing sales goals.

·        Keep and improve high level of customer service.

·        Maintain a safe, secure, and healthy environment by establishing, following, and enforcing

sanitation standards and procedures, complying with legal regulations.

·        Manage staff and provide them with feedback.

·        Maintain high standards of quality control, hygiene, health and safety.

·        Attend and participate in departmental meetings as scheduled.

·        Attend all meetings as required by F&B Management.

·        Maintain a high standard of personal appearance and hygiene at all times.

·        Maintain a good rapport and working relationship with staff in the department colleagues and all other departments.

·        Provide a courteous and professional service at all times.

·        Fully support the Departmental Training Function in the Department assigned.

·        Project a positive and motivated attitude and exercise self-control.

·        Ensure that the outlet banqueting team projects a warm, professional and welcome image.

·        Be demanding and critical when it comes to departmental standards.

·        Enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

·        Undertake any reasonable tasks and secondary duties as assigned by the and F&B Director.

 

Administrative Activities

·        Ensure that an efficient and accurate filing system, both manual as well as electronic is maintained at all times.

·        Keep and to safeguard all contracts and financial documents.

·        Create and execute plans for department sales, profit and staff development.

·        Prepare financial reports.

·        To meet the outlet financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analysing variances; initiating corrective actions.

·        Control costs by minimizing waste and spoilage.

·        Plan and review compensation actions; enforce policies and procedures.

·        Have a complete understanding of the Income Audit Section in the Operations Manual and Policies

 and Procedures.

·        Set budgets and/or agree them with senior management.

 

Staff Management

·        Create a harmonious environment amongst all staff.

·        Encourage and build trust, respect and cooperation among team members.

·        Conduct orientation and training sessions for staff.

·        Conduct employee personal appraisals.

·        Accomplish the outlet human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees.

·        Communicate job expectations; plan, monitor, appraise and review job contributions.

·        Ensure that all employees adhere to the company’s standards, policies and procedures.

·        Organize and supervise the scheduling of shifts for the staff.

 

Operational Activities

·        Direct, coordinate, oversee and execute all events taking place at the outlet in cooperation with the outlet banqueting team.

·        Enforce policies and procedures of the outlet.

·        Achieve restaurant operational objectives by contributing with information and recommendations to strategic plans and reviews.

·        Prepare and complete action plans.

·        Implement new quality and service standards.

·        Coordinate the entire operation of the restaurant during scheduled shifts.

·        Maximize the outlet profitability by upselling and monitoring accuracy of charges.

·        Maintain ambiance by controlling cleanliness and service in the outlet.

·        Oversee F& B activities (cocktail reception, conference, banqueting and outside catering) as assigned by the Operations Manager.

·        Carry out quarterly, bi-yearly, yearly inventory of operating equipment.

·        Analyse and plan the outlet sales levels and profitability.

·        Organize marketing activities, such as promotional events and discount schemes.

·        Prepare reports at the end of the shift/week, including staff control, food control and sales.

·        Create and execute plans for department sales, profit and staff development.

·        Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

·        Attend and contribute to all staff meetings Departmental and trainings scheduled and other related activities.

·        Plan menus by consulting with chefs; estimate food costs and profits; adjust menus.

·        Check stock levels and order supplies.

·        Maximize the outlet profitability by ensuring portion control; monitoring accuracy of charges.

·        Handle guest and employee inquiries in a courteous and efficient manner and report guest

complaints or problems to Senior Management if no immediate solution can be found and assure follow up with guests.

·        Ensure that the Place of Work and surrounding area is kept clean and organized at all times.

·        Control costs by reviewing portion control and quantities of preparation; minimizing waste,

ensuring high quality of preparation.

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