AddressJob Description:
Job Title: Assistant Banquet Manager
Function: F&B Service
Location: Lonavala
Primary Purpose
Works directly with the Banquet Manager in banqueting service operations to achieve customer satisfaction, quality service and compliance with company's policies and procedures while meeting or exceeding financial goals. This position is also responsible for long and short term planning and day-to-day operations of the banquet section.
Major skills and accountabilities of position (4-6 major accountabilities)
1. Previous leadership experience in Food & Beverage required
2. Computer literate in Microsoft Window applications required and related F&B software.
3. Excellent communication and organizational skills
4. Strong interpersonal and problem solving
Duties and Responsibilities
1. Consistently offer professional, friendly and engaging service, meeting clients, taking contracts to help them to discuss what they need to have in the event and reporting these to the Banquet Manager.
2. Pre - plan the event in assistance to Banquet Manager and supporting the banquet plans, and design the venue planned.
3. Coordinate with the catering staff and manage banquet business logistics. Ensure best food and beverage service is given in the interest of the guest.
4. Monitor and control banquet budget, which includes labor costs, beverage costs, and inventory equipment.
5. Require to coordinate and cooperate with all the departments like culinary, catering, sales and housekeeping to manage them in an effective manner to get a hold on the esteemed guests.
6. Lead and supervise the Banquet team in all aspects of the department and ensure service standards are followed. Make sure to offer optimum level services in terms of quality and hospitality.
Work relations (context - main interfaces - functional report)
1. Reports to Banquet Manager.
2. Interfaces strongly with department heads and Banquet employees.
Key figures - provide key data of the job e.g. budget, number of reports etc
1. Financial- (Figures/% to be discussed)
2. Guest Satisfaction Scores - (Figures/% to be discussed)
3. Employee Satisfaction Scores - (Figures/% to be discussed)
Key success factors - how is the success in the position measured
1. Financial - (Figures/% to be discussed)
2. Guest Satisfaction Scores - (Figures/% to be discussed)
3. Employee Satisfaction Scores - (Figures/% to be discussed)
Experience and qualifications required for the job
Should be a Hotel Management Graduate or Culinary school diploma or related field with experience of minimum 5 years.
