Banquet Manager
Radisson Blu Hotel
Total des années d'expérience :21 years, 9 Mois
Oversees daily catering and events operation including setting up, menu selection, staffing, serving and cleanup while focusing on quality presentation and customer service.
Performs administration tasks e.g. email correspondence, guest relations, and marketing, as required by Executive Assistant Manager
* Administered social events and departmental activities.
* Inspected department requisitions, purchases, staff overtime, event contracts and function sheets.
* Conducted briefing and on the job skills training which is work related /or limited to my skills and capabilities.
* Collaborated standard operational procedures, product enhancement, promotional and departmental strategic revenue activities.
* Handled Social Media Business Sites and actively responded to guest reviews and requests on Facebook, G+, Twitter, Revinate, Booking.com, Hotels.com
* Collaborated and dispatched meetings and catering events through the use of OUTLOOK 365 and OPERA.
* Demonstrated relationship with all types of stakeholders through an open and fair collaboration.
* Monitored daily sales report to maintain balance in revenue allocation.
* Resolved pending account balances from clients.
* Initiated daily revenue posting through the use of MICROS for meetings and catering invoice.
* Organized and conducted daily briefings.
* Supervised 8 waitstaff and ensured performance and attitude adhere our company brand service standards and policy.
* Inspired co-workers with hands on learning and conduct regular on the job skills training related to and limited to my capabilities such as;
* Handled hosting and cashiering within my shift.
* Managed and updated co-workers duty schedules, vacation, absences and extra hours.
* Handled restaurant reservations by phone or walk-in inquiry.
* Monitored operational equipment and dining wares.
* Inspecteds buffet preparation and readiness.
* Trained newly hired staff with menu familiarization, selling and learned upselling techniques.
* Monitored bar preparation, inventory, requisition focusing on quality in preparing mocktails.
* Handled daily operational checklist.
* Monitored revenue allocation and guest in house list.
* Reported incidents and guests feedbacks through log book.
* Performed daily operational task assigned by Restaurant Manager.
*Maintained cleanliness and condition of the restaurant including cashiering stationeries and cash float.
* Handled hosting and assigned the tables reservations in the restaurant.
* Briefed Supervisors and waitstaff of the guest service preferences and special needs.
* Handled waiting for services for 2 to 4 tables promptly.
* Resolved guest/s complaint which is limited and relevant to my authority.
* Reported guest experiences and operational incidents through our restaurant log book.
* Implemented better means of improving restaurant services.
* Maintained hygienic measures in services and safety precautions at work.
* Handled labeling, conceptual decorations and setting up of the buffet.
* Initiated general requisitions and purchases as needed.
* Collaborated with catering and events team in setting up the location and rendering the desired type of service for VIP guests and groups.
BS-HRM is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry. In year 1995, it is a newly open course and a testing curriculum in USC - Teacher's College Dept. I was fortunate to be part of the pionering batch and graduated in year 2000. As part of our curriculum, I have separately accomplished the required OJT in both reputable Restaurant and Hotel in Cebu City, wherein I was invited to join as a casual service staff immedaitely after completing my OJT.
