Group, Meetings and Events Coordinator
Movenpick Hotel West Bay
Total years of experience :3 years, 6 Months
Mövenpick Hotel West Bay Doha / 5 Star / 347 Rooms - Doha, Qatar
As part of Sales Department, I was responsible for a smooth and hassle-free service delivery throughout all the events and groups arrival. Being the direct contact for meeting, outside catering and wedding planners, also being guest’s representative of coordinating their events. Solve any guest’s requests or problems arising during the event or group in-house. Work as a team to reach the goal of the hotel by bringing more business and new leads.
Key responsibilities:
• Handle all new inquiry through telephone, emails and walks-in.
• Do market research to study about the competitors, city wide events and prepare sales action plan.
• Preparing different type of offers and contracts for Meeting, Outside Catering and Wedding depending on the event details.
• Preparing group offer by coordinating with the respective Sales Manager, Director of Sales and Marketing, Revenue Manager and General Manager.
• Do daily telesales and present the hotel’s USP to bring new leads to the sales team in order to contribute to achieve the KPI.
• Handling important reports that are related with the Regional Office such as:
- Daily Log report
- Group conversions ratio report
- Function Space Occupancy Analysis
• Releasing Banquet Event Order (BEO) for all definite bookings and coordinate intensively with F&B (Banquet) and Kitchen team.
• Assisting Finance department to follow-up payment with the respective bookers.
5 Star / 305 Rooms.
Cross training in reservations, business center, concierge, club lounge, reception, guest relations, night audit, accounts receivable and payable as well as learn some of duty manager roles. I performed the job as a full-time employee, worked as a team ensuring the operating and service standard are achieved including handled guest complaints. Furthermore, I also acted as a senior management trainee who was given the opportunity to train and supervise new trainees about the hotel information, product knowledge, opera system and daily operation according to the Standard Operating System (SOP).
Key responsibilities:
• Work as a team to increase hotel's revenue by focusing on up-selling and providing personalized service to the guests.
• Train and supervise new joiners regarding daily operation specifically in Front Office and Reservations Departments
• Conducting and joining daily briefing, receiving hand over from previous shift leader and delegate any tasks
• Communicate very closely with Housekeeping and F&B departments to ensure hotel's promotion is advertise accordingly and guest’s special request is address correctly
• Assisting the Night Auditor to check the hotel’s transactions on the daily basis, resolve any discrepancy and prepare financial reports that needs to be sent to General Manager and Regional Office.
• Assisting the Finance Coordinator and Receivable Clerk to close city ledger payment from travel agent, companies, credit cards, banks transfer by doing reconciliation. Also, monitoring the 30, 60, 90 and 120 days AR accounts in order to prepare the SOA
• Assisting the Payable Clerk to analyze all the hotel expenses by putting into different type of expenses, preparing open cheques for payment, doing month end activities, and investigate TA commission through reconciliation
Reason for living: End of contract
Vietnamese Restaurant / 150 Covers.
Responsible to check guest’s reservation, escorting and ensuring their satisfactions at maximum level, take actions to correct any problems. Helped the restaurant manager to organize table layout according to any events or banquets, decorate it, maintain the cleanliness of the restaurant and material used.
Key responsibilities:
• Supervise and delegate task on everyday operations
• Maintain SOP standards of restaurant
• Handling guest satisfaction and complaints
• Monitor restaurant supply such as china ware, napkins, alcohol, and cleaning supply
Reason for living: End of contract
4 Star / 120 Rooms.
Assisting the restaurant manager in managing the restaurant during operating hour, resolved guest complaints and monitors the inventory. Additionally, I was responsible for setting-up the layout of the restaurant, including the buffet in order to increase work efficiency.
Key responsibilities:
• Acted as a breakfast ambassador who is focusing more on the guest relationship
• Handling group breakfast (20 - 30 PAX) all by myself
• Acts as a liaison to the kitchen staff in handling guest last minute request
• Making sure the table arrangement is done according to the SOP
Reason for living: End of contract
3 Star / 116 Rooms
Cross training in cold and hot kitchen as well as pastry. I worked intensively with the head chef only, to control the proportion and standardization of foods including plan the entire operation of the Cold Kitchen and Pastry during service hour. Moreover, due to my consistent performance I was the person in charge for both sections in the absence of the head chef.
Key responsibilities:
• Empowered by the Head Chef to prepare the food, taste and present it to the guest.
• Preparing Sunday Brunch, Finger foods, Group function according to the FIFO principle and budget
• Delegate task with the Head Chef regarding food inventory and HACCP issues
Reason for living: End of contract
Private & Exclusive Restaurant / 250 Covers.
Built relationship with all the guests by learning and remembering their names, preferences also to make sure that personalized service was given. Helped the restaurant manager to deliver different types of services including know which wine to recommend with which food. Arrange the whole restaurant, including table and chair set-up based on the events, for example Rolex Trophy 2009.
Key responsibilities:
• Interacts with guests to obtain feedback on product quality and service levels
• Applies and continually broadens knowledge of food and wine pairings and napkins design that shows new idea
• Do Gueridon & English service, serve wine with professional approach and do clearance based on the clockwise
Reason for living: End of contract
It is an international hotel school with 84 nationalities. I studied Events Management where the main project of this stream is to organize the annual Cultural Night where it involve more than 500 guests. I worked as an Performance Organizer where I had to know what kind of entertainment will the participants do, communicate with the vendor regarding the venue, lighting, LCD, Sound system, etc. Apart from that I also need to help the decoration team to decorate the school in order to enhance the theme of the events. Apart from that, I also graduated with honour due to my dissertation with a topic of "Assessing how safety and security concerns shape tourists’ perception in relation to trip satisfaction". This was another biggest project that I had to finish it on my own.