Assistant Manager Ba....
Assistant Manager Banquet
Posted on :
19-03-2024
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
19-03-2024
Job Description
Req ID : 2640148
- Responsible in establishing a smooth efficient ongoing service operation management and overall performance of all phases of group meeting conventions & other banquet functions held in the Hotel; ensuring that all functions and events are all successfully executed maximizing guest satisfaction in consistent with the International Standards of Service company procedures rules and regulations which are systematically inline with hotel standards and policies.
- Directly involved in the day to day running of these areas in connection with staffing customer service and product quality.
- Delegation of duties and responsibilities to his assistants is necessary to ensure the proper functioning of all phases of F&B service in the areas under the Banquet Manager control.
- Can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.
Requirements
- A bachelor s degree preferably of BS Hotel and Restaurant Management
- At least 3 years of relevant experiences on the same capacity
- Experience in F & B Operations
- F & B Policies and Procedures
- Safety and Sanitation
- Inventory Procedures
- Purchasing Procedures
- Food and Beverage Principles
- Performance Management
- Recruitment and Selection
- Employee Relations and Discipline
- Cost Control Measures
- Service and Product Knowledge
- Budget Process Financial Statements and Accounting
- Detailoriented and artistic
- Exceptional knowledge of hospitality and conference operations
- Recognizes and resolve problems quickly and efficiently
A bachelor s degree preferably of BS Hotel and Restaurant Management At least 3 years of relevant experiences on the same capacity Experience in F & B Operations F & B Policies and Procedures Safety and Sanitation Inventory Procedures Purchasing Procedures Food and Beverage Principles Performance Management Recruitment and Selection Employee Relations and Discipline Cost Control Measures Service and Product Knowledge Budget Process, Financial Statements and Accounting Detail-oriented and artistic Exceptional knowledge of hospitality and conference operations Recognizes and resolve problems quickly and efficiently
Employment Type
Full Time
Key Skills
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