The primary responsibility of this role is to align the hotel's policies and procedures to deliver "Great Hotels Guests Love" and create the right environment in which our colleagues can experience our "winning ways and IHG commitment. Under the general guidance and supervision of the Food Beverage manager, and within the limits of established IHG policies, procedures and Food & Beverage Manual, oversees and directs all aspects of the banqueting department. At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to: Be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownershipof getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
DUTIES AND RESPONSIBILITIESFINANCIAL RETURNS Suggests and up sells food and beverage products to increase revenue. Takes responsibility to reduce costs. Supervises waiters and busboy to minimize the breakage of china and glasses. Efficiently prepares duty schedule to minimize overtime Recycles wherever possible PEOPLE Reports directly to the Banquet / Catering Manager. Provides functional assistance and direction to the banquet operation. Interacts with Individuals outside the hotel including, but not limited to clients, suppliers, government officials, competitors and other member of the local community as assigned. Coordinates functions and activities with other department heads and Food & Beverage department heads as assigned. Attends pre-meal briefing and trainings sessions. Responsible for a personal development and future growth. Shares the knowledge with colleagues and maintains good relations. Performs related duties and special projects as assigned by the intermediate supervisor.
GUEST EXPERIENCE Supervises the function of banqueting department employees, facilities, sales, and costs as assigned to ensure maximum departmental profit is achieved. Controls and analyses, on an going basis the following:A. Quality levels of product and service.B. Guest satisfaction.C. Merchandising and marketing.D. Operating costs.E. Sanitation, cleanliness and hygiene. Oversees the preparation, presentation and service of banquet Food & Beverage products to ensure highest quality at all times. Establishes and maintains effective employee relation. Conducts under the guidance of the Banquet Manager such functions as hiring specific levels of employee and casuals, employee orientation, on the job performance appraisal, coaching, suspension, if necessary, to ensure appropriate staffing and productivity. Develops formal training plans and conducts on the job training sessions for banqueting department employees. Participates in supervision and coordination in liaison with the banquet Manager and Executive Chef, the pricing and preparation of banquet menus, and beverage lists by taking into consideration such factors as:A. Local requirementsB. Market needs.C. CompetitionD. TrendsE. Recipes.F. Potential costsG. Availability of food and beverage products.H. Merchandising and promotion. Coordinates with the Materials Manager for special purchases requirements relating to the Banqueting Departments. Attends and contributes to the weekly meetings as assigned. Assists in establishing and maintaining a record system to include, but not limited to the following:A. Files on all previous functions.B. Banquet reservation book.C. Costumer contact file.D. Sales solicitation program.E. Room utilization.F. Menu File.G. Promotion File.H. Activities File.I. Union information.J. File on casuals. Solicits and follows up on business referrals and potentials sales leads. Assists the Banquet Manager with the following items:A. Inspection checklists.B. Department reports.C. Other reports as required.D. Attendance rosters.E. Duty rosters.F. File on casual employees. Performs related duties and special projects as assigned.
RESPONSIBLE BUSINESS Supervises the Head Waiter or Head Captain to maintain supply of cleaned china ware, cutlery, and glasses to setup table. Complies with hotel's health, safety and hygiene policy. Direct Head Waiter or Head Captain to pick up store requisitions and exchange the linen.ACCOUNTABILITY Assistant Banquet Manager is accountable to do necessary mise en place preparation to run a smooth operation during the shift. Up selling food & beverage product to increase revenue.
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