[InterContinental Phu Quoc] - Banquet Manager at IHG Career

, , Vietnam -

Full Time

Start Date

Immediate

Expiry Date

08 Mar, 26

Salary

0.0

Posted On

08 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Management, Coaching, Budgeting, Cost Control, Menu Engineering, Guest Experience, Communication, Sales Coordination, Training, Performance Management, Safety Management, Market Research, Competitor Analysis, Promotional Planning, Upselling, Staff Motivation

Industry

Hospitality

Description

YOUR DAY-TO-DAY People • Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers • Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues • Train colleagues to make sure they deliver with compliance and to the standards we expect • Drive a great working environment for teams to thrive - linking up departments to create sense of one team • Promote teamwork and quality service through daily communication and coordination with other departments • Recommend or initiate any HR related actions where needed • To create the positive publicity opportunities. • To conduct up-selling training for the staff. • To Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific. • To do menu engineering of food and beverage with culinary team through point of sale system. • To update daily E-log file and Glitch. Financial • Help create the department’s annual budget and the setting of departmental goals • Monitor budget and control expenses with a focus on food, beverage, and labour costs…. • To actively pursue cost saving measures • To ensure recycle process within an outlet • To Forecast business demand. • To set up par level • and to control stock level with par level Guest Experience • To ensure to manage the restaurant or bar with following: - To oversee the application of all standards in accordance with the Brand standards and manual procedures. - To adhere to opening and closing procedures. - To adhere to daily cash off procedures. - To conduct the effective shift briefings to ensure all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc. - To take care of all guests while dining in Food and Beverage outlet(s). - To encourage and motivate staff to provide optimum services during all shifts. • To share guest feedbacks and comments with culinary team and Assistant Director of Food and Beverage. • To manage and update the customer database and profile. Responsible Business • To develop and implement a seasonal promotional calendar for F&B products in a restaurant. • To anticipate market research and review operational update if needed in terms of market changes • To conduct regular competitor analysis in current market. • To be responsible in keeping workplace safe and secure and to participate in any hotel activity related to safety management. • Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety. • Other ad-hoc duties – unexpected moments when we have to pull together to get a task done • May assist with other duties as assigned by management

Responsibilities

The Banquet Manager is responsible for managing daily activities, staffing, and training to ensure high-quality service and compliance with brand standards. Additionally, they oversee budget management, cost control, and guest experience in food and beverage outlets.