Responsible for managing all banquet functions in the most efficient and effective manner, maximizing revenue in accordance with company and hotel policies, procedures and standards. Responsible to: Food and Beverage Manager
Responsible for: All respective employees in the outlet
Main duties:
To prepare in conjunction with the food and beverage manager an annual operating budget which will form part of the business plan;
To manage the outlet as a separate profit centre;
To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development;
To ensure that all employees report for duty punctually wearing the correct uniform/attire, name badge at all times in accordance with the department and hotel grooming standards;
To ensure that all employees provide a friendly, courteous and professional service at all times;
To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner;
To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the hotel and department operations manuals;
To ensure that the department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved;
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs;
To attend training and meetings as required;
To ensure rotas are posted and timesheets are submitted on time.
