-Make lists of potential clients and conduct surveys to identify customers actively seeking a hotel-Contact customers via calls or arranged meetings to discover their needs and requirements-Prepare and present sales proposal to potential clients, highlighting the best features and qualities of the hotel-Provide customers with a list of available services and their accompanying prices and offer discounts when necessary-Assist clients in selecting the most appropriate service that best meet their specifications and needs-Oversee the booking and reservation of space in a hotel to ensure availability and proper arrangement-Collaborate with other hotel staff to ensure clients have a good time-Monitor the customer service quality of the hotel to ensure customers are tended to appropriately-Conduct price negotiations with customers on behalf of the hotel management to reach a favorable bargain for both parties-Process and facilitate requests for customized services such as room redecoration, equipment, and switch-Coordinate and organize the details of an event such as catering, lodging, seating, and securityResolve and quell misunderstandings within a hotel premises-Maintain contact with clients to obtain feedback and to discuss opportunities for future business deals-Set annual budgets and implement strategies effective for achieving set targets-Conduct assessment of sales performance to make necessary adjustments to increase patronage.

-Meet with clients to capture catering order specifics like venue requirement, menu dishes, date and time, number of pax address as well as logistical requirements like tables and chairs.-Draft and submit the sales contract to client for review, approval and payment.-Report progress of catering sales to the General Manger or Director of Catering as applicable.-Respond within 24 hours to any Group, checking space/rates in system and communicating to respective Manager for further follow up.-Work closely with Banquet Manger to ensure all aspects of the event have been cost effective and serviced both clients and hotel needs.-Tour, inspect and monitor banquet rooms and presentations.-Respond to requests for proposals for small meetings/events including set-up, food and beverage needs, rooms and audio visual needs.-Ensure that Opera Sales and Catering / Other Banqueting software are updated daily for all event space bookings.

-Work closely with Banquet Manger to ensure all aspects of the event have been cost effective and serviced both clients and hotel needs.-Tour, inspect and monitor banquet rooms and presentations.-Respond to requests for proposals for small meetings / events including set-up, food and beverage needs, rooms and audio visual needs.-Communicating client requirements in a timely and accurate manner to all internal departments as required, ensuring delivery of superior guest service.-Ensure accurate follow up and communication internally and to the guest / client.-Ensure that Opera Sales and Catering / Other Banqueting software are updated daily for all event space bookings.-Ensure that all accounts are properly updated in the banqueting system.-Ensure there are enough sales kits available for any customer visit.-Ensure feedback received from host / guests are passed on to all departments.-Ensure a positive working relationship between all departments.-Able to generate various reports from banqueting systems and excel to track group and event revenue etc.-Arrange and manage familiarization / educational trips in line with business needs.-Attending various trade shows and assigned sales trip with accurate follow up report.-Follow-up with Sales Manager to obtain/confirm all event-related information in a timely manner. -Bills to be actualised on the daily basis for banquets.-Participate in daily business review meeting, sales meetings and management meetings.-Main Events{(Mr. Ravindra Singh Jain(Social Event 6th-8th Feb,18 with Room Nights-375 and 1849 Pax),Fertivision(Corporate-08th till 10th November,18 with Room Nights-470 and 2550 Pax),Yellow Festival Private Limited(29th till 01st January,18 with 2500 Pax),GCCS(23rd to 24th November,17 with 3850 Pax) Astron Tours & Travels(Corporate Event -11th to 13th May & 17 to 19th May 2018 with 1260 room nights and 3900 pax)}.-250 total Events from 22nd May, 17 till today.

-Liaising with clients to ascertain their precise event requirements.-Researching markets to identify opportunities for events.-Producing detailed proposals for events (e.g. timelines, venues, suppliers, legal obligations,staffing and budgets).-Agreeing to, and managing a budget.-Securing and booking a suitable venue or location.-Ensuring insurance, legal, health and safety obligations are adhered to.-Coordinating venue management, caterers, stand designers, contractors and equipmenthire.-Organizing facilities for car parking, traffic control, security, first aid, hospitality and themedia.-Identifying and securing speakers or special guests.-Planning room layouts and the entertainment programme, scheduling workshops anddemonstrations.-Coordinating staffing requirements and staff briefings.-Selling sponsorship/stand/exhibition space to potential exhibitors/partners.-Preparing delegate packs and papers.-Liaising with marketing and PR colleagues to promote the event.-Liaising with clients and designers to create a brand for the event and organizing theproduction of tickets, posters, catalogues and sales brochures, plus social media coverage-Coordinating suppliers, handling client queries and troubleshooting on the day of the eventto ensure that all runs smoothly.-Overseeing the dismantling and removal of the event and clearing the venue efficiently.-Post-event evaluation (including data entry and analysis and producing reports for eventstakeholders).

-Provides both clerical and administrative support to professionals, either as part of a team or individually.-Organizing and storing paperwork, documents and computer-based information;-Photocopying and printing various documents, sometimes on behalf of other colleagues;-Handles all departmental clerical duties in a timely and efficient manner as directed-Liaises with other departments to ensure information is passed on in a timely and accurate manner.-Handles Culinary inquiries and requests and ensures that these are passed on to the appropriate individuals for appropriate action.-Handles replies to general culinary confidential documents through a direct effective way.-Help Executive Chef to coordinate all major activities such as Valentines, Mother’s Day, Christmas Day, New Year and team night outing.-Maintains a good Working atmosphere and team work within departmental and through the hotel.-Answers the telephone and handles the call according to hotel standards-Contribute to the moral and team spirit of the hotel by maintain effective relationships with colleagues.To make polite and professional in any situation where the image and regulation of the hotel is represented.-Attends meetings and training as required by supervisor-Ensures all activities are carried out honestly. -Assisting Executive Chef for walkin interviews and Skype interviews-Making roster for Executive Chef, Executive Sous Chef, Senior Sous Chef, Sous Chef and Junior Sous chef.-Plays role as an attendance coordinator for F & B Production (133 employees).-To monitor the inventory of general store & First Aid Box for F &B (Production) Team.-Coordinate with Human Resources for the various activities for the employees of the Production Team.-To take the responsibility of making the schedule for Industrial Trainees & ensure they will report to the kitchen outlets accordingly.-To arrange the monthly meeting for the kitchen team with HR