Assistant Manager, Banquet

• Responsible in establishing a smooth, efficient, on-going service, operation, management and overall performance of all phases of group meeting, conventions, & other banquet functions held in the Hotel; ensuring that all functions and events are all successfully executed, maximizing guest satisfaction in consistent with the International Standards of Service, company procedures, rules and regulations which are systematically in-line with hotel standards and policies.
• Directly involved in the day to day running of these areas in connection with staffing, customer service 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.
• Can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.  

Requirements

• A bachelor’s degree preferably of BS   Hotel and Restaurant Management  
• At least 3 years of relevant experiences on the same capacity  
• Experience in F & B Operations
• F & B Policies and Procedures
• Safety and Sanitation  
• Inventory Procedures  
• Purchasing Procedures  
• Food and Beverage Principles  
• Performance Management  
• Recruitment and Selection  
• Employee Relations and Discipline  
• Cost Control Measures  
• Service and Product Knowledge  
• Budget Process, Financial Statements and Accounting   
• Detail-oriented and artistic  
• Exceptional knowledge of hospitality and conference operations  
• Recognizes and resolve problems quickly and efficiently