招聘Banquet Manager 宴会厅经理_上海外滩华尔道夫酒店招聘信息-最佳东方

To oversee the scheduling of service staff according to banquet functions, thus allowing enough time for mis-en-place.

2. To be in charge for all banquet equipment in terms of storage and repairs and maintenance.

3. To be in charge of annual repairs and maintenance program of all banquet function rooms, and also the cleanliness of the surrounding areas.

4. To keep abreast of all changes and/or cancellations of all functions and updates the banquet operation of all these changes.

5. To be in charge of all function setups and ensure that instructions are carried out according to the function orders.

6. To ensure that all setups are ready at least one hour before the stipulated times.

7. To take care of all VIP functions.

8. To introduce himself to the person in charge of the function.

9. To brief staff at the time they are scheduled on special notes of service and food items.

10. To oversee all food and beverage preparation and their presentation and service according to pre-set standards of service.

11. To ensure that all functions are properly billed and signed by the guests.

12. To ensure training and supervision of new staff as well as retraining of the present staff.

13. To be in charge of the quarterly staff evaluations and the discipline of the banquet staff.

14. To keep an open communication between all departments and banquet.

15. To control cost of the department.

16. To liaise with Chef regarding menus and setups.

17. To acquire casual labour and get approval from Director of Food and Beverage.

18. To attend daily briefing and Food and Beverage meeting.

19. To liaise with other departments in regard to such event.

20. To trace all event history and guest history.

21. To carry out any duties as and when required by the Director of Food and Beverage.

OTHER CONSIDERATIONS:

1. To input ideas and suggestions for theme parties.

2. To contact large organizations and city clubs in order to develop new accounts.

3. To keep social contact with VIPs or regular guests.

4. To input ideas and suggestion for marketing plans and special festive promotion.

5. To setup policies and procedures in all events.

6. To carry out any duties as and when required by the Director of Food and Beverage.

SPECIFICATIONS:

1. Hotel school graduated.

2. Mature, pleasant and well groomed.

3. Self-motivated.

4. Ability to communicate in English fluently.

5. Can work under extreme pressure.

6. Can work independently.

7. At least 7 years’ experience in a well-established hotel in managerial position.

8. Holding a similar position in a well established hotel for at least 3 years.

9. Knowledge of all F&B operation aspects both in Western and Chinese cuisine.

10. Pre-opening hotel experience is preferred.

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