Assistant banquet operation manager
Radisson Blu hotel
مجموع سنوات الخبرة :13 years, 10 أشهر
• Coordination, monitoring and execution of all banquet events.
• Managing the standards and procedures of the department.
• Coordinates the allocation of space for the banquet halls and meeting rooms.
• Controls and analyses quality levels of product and service, guest satisfaction and hygiene according to standards in an effort to ensure optimum performance.
• Developing new ideas for effective operation of events and caterings and control cost.
• Responsible for maintenance and cleanliness of all required equipment.
• Coordinates with the Purchasing Manager for orders relating to the Banqueting Department
• Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Conducts performance evaluations regarding colleague probation periods, annual performance reviews, promotion or transfer consideration and salary reviews as required
• Personally conducts training for Banquet colleagues as required
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• Planning resources and manpower for all the events in MICE department.
• Plan and executing MICE related banquet events such as gala dinners, exhibitor parties, cocktail receptions, Meetings and etc.
• Preparing reports and admin work where necessary.
• Attending for meetings with client and organizers for confirmation and clarification of event requirements.
• Assist in internal weddings and outside catering events.
• Ensure to maintain productivity, quality, service, creativity and guest satisfaction of specific event activities.
• Ensure F&B outlet’s operation runs smoothly.
• Co-ordinates with different departments to ensure operation runs smoothly.
• Assigning weekly responsibility for all the managers in the department while preparing managers roster.
• Delegates and assign responsibilities to staff, Manage, counsel and train team to ensure maximization of productivity and Etc…
• Keeps abreast of the evolving market trends.
• Maintain overall outlet goals, budgeted financial results and objectives of the banquet.
• Monitor cost control and cost reduction measures on continues basis.
• Contribute in formulating targets of the annual budget for banquet.
• Ensure guest satisfaction with products and services in coordination with team.
• Point of sale system knowledge. (MICROS/ MEGA POS)
• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
• Resolve customer complaints about food quality or service.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Schedule work hours for servers and kitchen staff.
• Monitor food preparation and methods.
Was Awarded for being class representative and achieving good results in class. Completed 6 months internship in Jones The grocer (Australian Cafe) in Singapore.
Majored in Commerce stream including Accounting, Economics and Business studies as subjects. Awarded for achieving best results in School in 2002.