As the Director of Catering & Event Management I am responsible for monitoring the performance of the team, which composed of MICE、Events & Wedding. Training and coaching on IHG standards as well as technical skills. Aligning the team and its members’ objectives with the Sales and Marketing objectives of the hotel. Furthermore to monitor the MICE Group , Event enquiries in order to maximize revenue and utilization of meeting space. Coordinate group events from the initial planning stages until the completion of the events with the coordination of the sales, conventions and various operational teams. Develop corporate leads and customer events. Identify and entertain high producing accounts and achieve agreed targets and work to exceed pre set targets. Working closely with the Director of Revenue, continuously monitoring competitive activity and implement any agreed changes to sales and marketing strategy. Working closely with the SSO on different strategies to meet the set targets and goals are part of the role as well.

Reporting to the Director, Food & Beverage, responsibilities and essential jobfunctions include but are not limited to the following:- Consistently offer professional, friendly and engaging service- Assist in the day to day operations of the Food & Beverage Division,ensuring all service standards are followed- Execute the delivery of all Food & Beverage promotions and newmenus; creating a destination of choice for both hotel and external guests- Assist and guide the Food & Beverage department achieve theirfinancial and operational targets- Adhere to the annual budget and administer it in a fiscally responsiblemanner- Monitor control of food, beverage, labours and operating expensesthroughout the F&B division- Monitor all guest service standards, constantly seeking ways toimprove product and service as well as increase volumes and profits- Select, train and develop Colleagues to ensure timely recruitment andcareer growth- Follow department policies, procedures and service standards

responsible for the operation, management and overall performance of the Banqueting operations. directly involved in the day to day running of these areas in connection with staffing, guest services and product quality. Delegation of duties and responsibilities to his assistants is necessary to ensure the proper functioning of all phases of F&B service in the areas under the Banquet Manager control,to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.