รายละเอียด

PRIMARY RESPONSIBILITIES:

• Ensures that all banquet functions are well set up and organized.
• Extends full cooperation within & between departments.
• Ensures that function orders are issued on time.
• Prepares monthly & weekly forecasts and distributes to department concerned.
• Keeps all guest history records.
• Maintains and efficient commercial accounts filing system.
• Handles in-house banquet sales
• Identifies market needs and trends.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Conducts daily briefing and de-briefing for a function assigned.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Establishes two way communications with related departments like Banquet sales, Kitchen, and other departments.
• Communicates effectively with quests, subordinates, immediate superior and other section heads.
• Prepares daily cover count and revenue report for the banquet functions.
• Attends daily F&B briefing, F&B Meeting in the absence of the Banquet Manager, and all other training sessions and meeting required for the position.
• Administers personnel action, leave requests, overtime requests, disciplinary actions and commendation.
• Identifies and solves problems in service in a professional manner.
• Assists the F&B Cost Controller in conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Reports and controls breakage and losses in the banquet section.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Directs all efforts in the banquet service to maintain all service standards established for food and beverage service department.
• Follows the cleaning schedule established for banquet section.
• Follows control procedures in food and beverage cost and cashiering.
• Promotes guest satisfaction in the banquet section.
• Maintains grooming standards for all service personnel in the Banquet Department.
• Capable of receiving and handling banquet booking inquiries and special arrangement.
• Oversees and controls the requisition point and par stock level for food supplies and guest supplies in the department.
• To be capable of operating all the operating equipment and audio visual equipment.
• Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
• Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service update.
• Coaches and counsels waiters and bartenders effectively.
• Evaluates objectively the performance of bartender, waiters and bus boys.
• Conducts on-the-job training for waiters, bartenders and service personnel.
• Motivates a strong team within the banquet service section.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Performs other duties as assigned by Banquet Manager.

REPORT LINES & COMMUNICATIONS:

• Reports to the Banquet Manager.
• Directs and supervises the activities of the service staffs in the banquet section.
• Coordinates with other outlet heads and Kitchen section heads for function details, special arrangements and other activities in the Hotel.
• Interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlet and hotel.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• Minimum education of Bachelor degree in Hotel Management or relevant discipline
• Experience at least 2 years in banquet service
• Good knowledge of the banquet operation and high-end service levels
• Have excellent English communication skills both in written and spoken
• Strong interpersonal, communication and problem solving skills
• Computer literate
• Organized with strong planning, good communication and interpersonal skills