Number two in the department, taking care of 06 food and beverage outlets along with Banquet operations

Number two in the department, taking care of 06 food and beverage outlets along with Banquet operations

•Consistently offer professional, friendly and engaging service •Lead and supervise the Banquet team in all aspects of the department and ensure service standards are followed •Handle guest concerns and react quickly and professionally •Train Colleagues and supervisors •Balance operational, administrative and Colleague needs •Contribute to departmental meetings •Review all banquet event orders to ensure proper set-ups are in place •Work with the Conference Services & Catering department to ensure that revenues and guest satisfaction levels are maximized •Ensure proper staffing and scheduling of all Banquet Colleagues in accordance to productivity guidelines •Follow outlet policies, procedures and service standards •Follow all safety and sanitation policies when handling food and beverage •Working with the Banquet manager to maintain high staff morale and team spirit within the banquet department •Maintaining preventative cleaning and maintenance program of all banqueting areas & equipment •Work together with the culinary & stewarding team to ensure that all food service meets or exceeds guest expectations and to promote teamwork as a strong component of the daily service culture •Finding creative solutions and proactively solving problems in order to meet a demanding client base •Actively involved on a day-to-day basis with creative buffet décor and establishing new ideas •Monitoring and continued development of Food & Beverage controls •Other duties as assigned

Key Deliverables Ensuring:- Compliance with all food & beverage policies, standards and procedures by training, supervising, follow-ups.- Fair and equitable treatment of the Associates and striving to improve associate retentions.- Completion of disciplinary procedures and documentation according to Standard and Local Operating Procedures (SOP’s and LSOP’s) as well as providing support the Peer Review Process. Ensuring adequate training of staff. Working in coordination with the Chef and Restaurant Managers to develop promotions. Managing service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfilment of special requests, collection of payment & invitation to return). Reviewing staffing levels to ensure meeting of operational needs and financial objectives through guest service, Meeting with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Empowering associates to provide excellent customer service. Observing service behaviours of Associates and providing feedback to individuals and Managers. Reviewing:- Comment cards, guest satisfaction results and other data to identify areas of improvement.- Findings from comment cards and guest satisfaction results with associates to develop appropriate corrective action. Functioning as the guest service role model for the restaurants, set a good example of excellent customer service and creates a positive atmosphere for guest relations. Developing business goals and, greeting from hostess, speed of order taking and food and beverage delivery, fulfilment of special requests, collection of payment & invitation to return). Reviewing staffing levels to ensure meeting of operational needs and financial objectives through guest service,

Number two in the department and taking care of 07 food and beverage outlets

 Participating and conducting daily briefings. Restaurant set up & mis-en-place Taking restaurant reservations. Providing world class service of Food and Beverage according the brand standards. Conducting Restaurant inventory Tracking and recording guest history, preferences and other guest related data. Ensuring that all operational standards set for all the equipments & processes are followed