Job Details
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Job Description
Standard duties:
- To provide a friendly and professional service that always exceeds guests’ expectations.
- To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
- To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
- To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
- To comply with local legislation as required.
- To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
- To respond to any changes in the division as dictated by the needs of the industry, company or hotel.
- 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.
- Conduct and attend training sessions as outlined.
- Perform other tasks or projects as assigned by the Director of Catering or Director of Food & Beverage.
Job Requirements
- The ability to actively solicit and book all types of catering business from various sources of leads.
- The ability to develop creative and attractive menu presentations for potential clients.
- The ability to respond to all telephone and walk in inquiries regarding catering space.
- The ability to maintain an active trace/follow-up system on all personal sales calls.
- The ability to coordinate the sales efforts between sales department and catering to insure proper utilization of function space to yield maximum revenues.
- The ability to conduct tours of the property with meeting planners and potential clients.
- The ability to negotiate with clients and achieve maximum revenue/profit potential while satisfying client needs.
- The ability to comfortably entertain appropriate clients.
- The ability to finalize all bookings maximizing all revenue potential by upselling in all revenue producing areas.
- The ability to keep Director of Catering promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
- The ability to coordinate with other departments to ensure quality of guest satisfaction.
- The ability to supervise the execution of banquet events.
- The ability to attend and participate in all required meetings.
- The ability to prepare a monthly booking report.
- The ability to achieve yearly personal sales booking goals.
- The ability to be fully versed in all banquet space, facilities and capabilities of competitive market.
- Negotiate with clients through the use of creative and attractive menu presentations and event proposals, to achieve both maximum revenue/profit potential and fulfillment of contractual responsibilities while satisfying client needs.
- Coordinate with the Sales Department and Director of Catering to ensure proper utilization of function space to yield maximum revenues.
- Finalize the requirements of confirmed bookings while maximizing revenue potential through up selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Maintain an active trace/follow-up system. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event.
- The ability to review all function space with the Banquet Manager and Head House attendant in regards to any requirements for a group or function.
- The ability to review all banquet event orders and daily and weekly banquet sheets to ensure accuracy in content as well as spelling.
- The ability to provide input on the marketing plan and budget.
- The ability to assist in developing and executing projects for assigned market areas to increase catering activity, volume and profit.
- The ability to respond properly in any hotel emergency or safety situation.
- Act as the liaison for all vendor/supplier related clients’ needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, and Off-site Locations etc.)
- Provide input for the weekly forecast
- Achieve monthly & yearly individually set sales target
- Ensure monthly sales activity targets are set and met (and reviewed with Director of Catering).
