Assistant Banquet Manager

• 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.

Financial

• Help create the department’s annual budget and the setting of departmental goals
• Monitor budget and control expenses with a focus on food, beverage, and labour costs….
• To actively pursue cost saving measures
• To ensure recycle process within an outlet
• To Forecast business demand.
• To set up par level and to control stock level with par level

Guest Experience

• To ensure to manage the restaurant or bar with following:

– To oversee the application of all standards in accordance with the Brand standards and manual procedures.
– To adhere to opening and closing procedures.

• 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.

Financial

• Help create the department’s annual budget and the setting of departmental goals
• Monitor budget and control expenses with a focus on food, beverage, and labour costs….
• To actively pursue cost saving measures
• To ensure recycle process within an outlet
• To Forecast business demand.
• To set up par level and to control stock level with par level

Guest Experience

• To ensure to manage the restaurant or bar with following:

– To oversee the application of all standards in accordance with the Brand standards and manual procedures.
– To adhere to opening and closing procedures.

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