Assitant Banquet Operations Manager五星级酒店宴会副经理工作描述
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Reports to:
Banquet Manager
Directly Supervises:
Team Leader/F&B Attendants/Casual Banquet
Dotted Line Reporting to :
F&B Manager
Written By:
– Director of Food & Beverage Department
To assist in the building of an efficient team of associates by taking an active interest in their welfare, safety and development.
To ensure that all associates provide courteous and professional service at all times.
To assist in identifying market needs for both, hotel guests and the local market.
To assist in monitoring and analyzing the activities and trends of competitive Banqueting departments.
To assist in ensuring that the Catering Department is fully aware of market needs and trends and that its products meet these requirements.
To respond to any changes in the Food & Beverage Department functions, as dictated by the industry, company andhotel.
To report for duty punctually, wearing smart attire according to hotel’s dress code and name badge, at all times.
To provide courteous and professional service at all times.
To assist in the training of associates, ensuring that they have the necessary skills to perform their duties, with maximum efficiency.
To supervise the associates within the department, ensuring that the correct standards and methods of service are maintained, as stated inthe Department’s Operation Manual.
To maintain a high standard of personal appearance and hygiene at all times.
To have a complete understanding of the hotel’s associate handbook and adhere to the regulations contained within them.
To train and develop the Banquet team so that they are able to operate independently within their own profit center.
To implement effective training programs for associates, with the Training Manager and Departmental Trainers.
To assist any of the Banquets when necessary.
To assist in the monitoring of service and food and beverage standards in all Banquets.
To have 100% knowledge and control of the entire casual labor procedures
To monitor all costs and recommend measures to control them.
To assist in ensuring that the Department Operational Budget is Βιβλιοθήκη trictly adhered to.
To assist in ensuring that budget is managed efficiently according to the established concept statements.
To assign responsibilities to subordinates and to check their performance periodically.
To recruit and select Banquet associates who are able towork within the decentralized management philosophy.
To assist in ensuring that the Banquet Departmental Operations Manuals are prepared and updated.
To conduct daily operations briefing with the Banquet associates.
To maintain good working relationships with own colleagues, and all other departments.
To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
To assist in ensuring that the WSPPS and Back to Basic standards are adhered to, in order to achieve the level of service established in the Departmental Operations Manual.
JOB DESCRIPTION
Food and Beverage
SECTION ONE: JOB OUTLINE
Job Title/ Level:
Assistant BanquetOperationsManager/ Level5
Division/Department:
Food & Beverage Department
30%
SECTION FOUR: JOBHOLDER REQUIREMENTS
PHYSICAL: (Age,Sex, Presentation, Speech, Health)
Age 26-40,Male or Female.
Goodappearance.
Good health.
Normal voice, with leadership quality.
CORE COMPETENCIES:
To assist in developing departmental trainers and assign training responsibilities
To conduct associate yearly performance appraisals.
To assume the functions and responsibilities of Duty Manager, in accordance with the hotel’s duty manager’s roster.
To handle all guest complaints, requests and enquiries on food, beverage and service.
To establish a rapport with guests, maintaining good guest relationships.
Good facilitation skills
EDUCATIONQUALIFICATION:
College/Senior High School - Diploma
PROFESSIONAL EXPERIENCE:
3 experience in SimilarF&B Operation
SECTION FIVE: CORE COMPETENCIES
SECTIONTHREE: KEY RESPONSIBILITIES
Key Results Areas
Activities
% of Time Spent&Measurables
1.
Main duties
To assist in ensuring that Banquet is managed successfully as an independent profit center.
To carry out any other reasonable duties and responsibilities as assigned.
To undertake duties of the Duty Manager as dictated by Hotel’s Duty Managers Roster
To carry out quarterly, bi-yearly, yearly inventory of operating equipment
70%
2.
Other duties
To ensure that all associates report for duty punctually wearing the correct uniform and name badge at all times.
Reviewed By:
Daniel Aylmer–General Manager
SECTION TWO: JOB SUMMARY
To assist the BanquetOperationsManager in ensuring that the Banquet Department is managed as a successful independent profit center, ensuring maximum guest satisfaction is consistent with Westin standards, through planning, organizing, directing, and controlling the food and beverage operation and administration.
To ensure that the Department’s Operational Budget is strictly adhered to and that all costs are strictly controlled.
To ensure that all associates have a complete understanding of and adhere to the Hotel Rules and Regulations.
Banquet Manager
Directly Supervises:
Team Leader/F&B Attendants/Casual Banquet
Dotted Line Reporting to :
F&B Manager
Written By:
– Director of Food & Beverage Department
To assist in the building of an efficient team of associates by taking an active interest in their welfare, safety and development.
To ensure that all associates provide courteous and professional service at all times.
To assist in identifying market needs for both, hotel guests and the local market.
To assist in monitoring and analyzing the activities and trends of competitive Banqueting departments.
To assist in ensuring that the Catering Department is fully aware of market needs and trends and that its products meet these requirements.
To respond to any changes in the Food & Beverage Department functions, as dictated by the industry, company andhotel.
To report for duty punctually, wearing smart attire according to hotel’s dress code and name badge, at all times.
To provide courteous and professional service at all times.
To assist in the training of associates, ensuring that they have the necessary skills to perform their duties, with maximum efficiency.
To supervise the associates within the department, ensuring that the correct standards and methods of service are maintained, as stated inthe Department’s Operation Manual.
To maintain a high standard of personal appearance and hygiene at all times.
To have a complete understanding of the hotel’s associate handbook and adhere to the regulations contained within them.
To train and develop the Banquet team so that they are able to operate independently within their own profit center.
To implement effective training programs for associates, with the Training Manager and Departmental Trainers.
To assist any of the Banquets when necessary.
To assist in the monitoring of service and food and beverage standards in all Banquets.
To have 100% knowledge and control of the entire casual labor procedures
To monitor all costs and recommend measures to control them.
To assist in ensuring that the Department Operational Budget is Βιβλιοθήκη trictly adhered to.
To assist in ensuring that budget is managed efficiently according to the established concept statements.
To assign responsibilities to subordinates and to check their performance periodically.
To recruit and select Banquet associates who are able towork within the decentralized management philosophy.
To assist in ensuring that the Banquet Departmental Operations Manuals are prepared and updated.
To conduct daily operations briefing with the Banquet associates.
To maintain good working relationships with own colleagues, and all other departments.
To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
To assist in ensuring that the WSPPS and Back to Basic standards are adhered to, in order to achieve the level of service established in the Departmental Operations Manual.
JOB DESCRIPTION
Food and Beverage
SECTION ONE: JOB OUTLINE
Job Title/ Level:
Assistant BanquetOperationsManager/ Level5
Division/Department:
Food & Beverage Department
30%
SECTION FOUR: JOBHOLDER REQUIREMENTS
PHYSICAL: (Age,Sex, Presentation, Speech, Health)
Age 26-40,Male or Female.
Goodappearance.
Good health.
Normal voice, with leadership quality.
CORE COMPETENCIES:
To assist in developing departmental trainers and assign training responsibilities
To conduct associate yearly performance appraisals.
To assume the functions and responsibilities of Duty Manager, in accordance with the hotel’s duty manager’s roster.
To handle all guest complaints, requests and enquiries on food, beverage and service.
To establish a rapport with guests, maintaining good guest relationships.
Good facilitation skills
EDUCATIONQUALIFICATION:
College/Senior High School - Diploma
PROFESSIONAL EXPERIENCE:
3 experience in SimilarF&B Operation
SECTION FIVE: CORE COMPETENCIES
SECTIONTHREE: KEY RESPONSIBILITIES
Key Results Areas
Activities
% of Time Spent&Measurables
1.
Main duties
To assist in ensuring that Banquet is managed successfully as an independent profit center.
To carry out any other reasonable duties and responsibilities as assigned.
To undertake duties of the Duty Manager as dictated by Hotel’s Duty Managers Roster
To carry out quarterly, bi-yearly, yearly inventory of operating equipment
70%
2.
Other duties
To ensure that all associates report for duty punctually wearing the correct uniform and name badge at all times.
Reviewed By:
Daniel Aylmer–General Manager
SECTION TWO: JOB SUMMARY
To assist the BanquetOperationsManager in ensuring that the Banquet Department is managed as a successful independent profit center, ensuring maximum guest satisfaction is consistent with Westin standards, through planning, organizing, directing, and controlling the food and beverage operation and administration.
To ensure that the Department’s Operational Budget is strictly adhered to and that all costs are strictly controlled.
To ensure that all associates have a complete understanding of and adhere to the Hotel Rules and Regulations.