Gerente de Operaciones de Banquetes

FINANCIAL RETURNS

• Develop and implement Promotions Calendar for F&B products 
• Manage special event concepts
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Up-sell property facilities
• Actively pursue cost saving measures
• Recycle wherever possible
• Liaise with Sales Manager during tender process to obtain new accounts, Food and Beverage specific
• Manage wage and beverage cost 
• Forecasting 
• Stock control
• Analyse food and beverage statistics through point-of-sale system
• Monitor upselling process and revenue on regular bases
• Under the assistance of the senior Finance Manager co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
• On an ongoing basis, control and analyze departmental costs to ensure performance against budget, implementing corrective measures where necessary to produce positive business results 
• Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements

PEOPLE

• Effectively manage the restaurant by ensuring the following:
  • Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
  • Supervise all restaurant Team and assure all standards are maintained
  • Open and close restaurant with full responsibility on hand
  • Adhere to opening and closing procedures
  • Adhere to bill paying procedures 
  • Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
  • Personally meet and farewell a minimum of 80% of your customers
  • Encourage and motivate staff to provide optimum service during all shifts
• Morning Briefing focuses – 
  • Forecast busy operation vs last year
  • Communicate upselling items focus Beverages and Particular dishes
  • Communicate any People Birthday/ Events/ activities
  • Motivate and Inspire team
• Coach, Coach, and Coach
• Provides leadership and guidance to all team members
• Conduct interviews of potential employees who have been recommended by Personnel
• Work within the company’s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:
• Plan for future staffing needs 
• Recruit in line with company guidelines 
• Prepare detailed induction programs for new staff
• Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation
• Ensure training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs
• Actively work at developing your staff and identify high potentials 
• Maintain training records for all direct reports and ensure they do the same for their staff 
• Conduct probation and formal performance appraisal in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance
• Approve leave requests after considering peaks and troughs in the business 
• Regularly communicate with staff to maintain good relations

GUEST EXPERIENCE

• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Review Guest Comments Card & Feedback and handle personally with care
• Check reservation list and VIP booking / big groups assuring proper preparation
• Assure the manning is up to Par for the forecasted operation
• Visit tables and check on guest on an ongoing basis
• Handle guest complaint and assure superior service is provided at all times and No Guest leaves the hotel not happy. 
• Demonstrate service attributes in accordance with industry expectations and company standards including:
  • Being attentive to Guests 
  • Accurately and promptly fulfilling Guests requests
  • Anticipate Guests needs
  • Maintain a high level of knowledge which affects the Guest experience
  • Demonstrating a ‘service’ attitude 
  • Taking appropriate action to resolve guest complaints
• Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers     
• Co-ordinate the day-to-day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction
• Greet function organizers on arrival and ensure that their requests are dealt with

RESPONSIBLE BUSINESS

• Check food timing / drink timing as needed
• Support by running food (taking food out) to tables as needed during busy operation
• Pre-bus tables as needed during busy operation
• Assure that the opening procedures and closing procedures check list for each outlet is properly implemented
• Assure the weekly maintenance and other preventive maintenance is ongoing
• Ensure the details on the event order are delivered
• Follow up problems which may arise from event order and room allocations and rectify as soon as possible
• Maintain master file of banquet functions    
• Supervise VIP functions as required
• Oversee all service and set ups
• Ensure rooms, quality of food and final set up are inspected regularly
• Ensure all equipment requests are fulfilled
• Weekly Tasks
• Revenue / Forecast
• Motivational team upselling program
• Scheduling / vacations / Overtime / Causals / Manning
• On-Job Weekly Training / focuses
• New initiatives
• Notice boards
• Recognitions