[InterContinental Phu Quoc] - Assistant Banquet Manager

People

• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
• Train colleagues to make sure they deliver with compliance and to the standards we expect
• Drive a great working environment for teams to thrive - linking up departments to create sense of one team
• Promote teamwork and quality service through daily communication and coordination with other departments
• Recommend or initiate any HR related actions where needed
• To create the positive publicity opportunities.
• To conduct up-selling training for the staff.
• To Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific.
• To do menu engineering of food and beverage with culinary team through point-of-sale system.
• To update daily E-log file and Glitch.

Financial

• Help create the department’s annual budget and the setting of departmental goals
• Monitor budget and control expenses with a focus on food, beverage, and labour costs….
• To actively pursue cost saving measures
• To ensure recycle process within an outlet
• To Forecast business demand.
• To set up par level and to control stock level with par level

Guest Experience

• To ensure to manage the restaurant or bar with following:
• - To oversee the application of all standards in accordance with the Brand standards and manual procedures.
• - To adhere to opening and closing procedures.
• - To adhere to daily cash off procedures.
• - To conduct the effective shift briefings to ensure all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
• - To take care of all guests while dining in Food and Beverage outlet(s).
• - To encourage and motivate staff to provide optimum services during all shifts.
• To share guest feedbacks and comments with culinary team and Assistant Director of Food and Beverage/ Director of Food and Beverage.
• To manage and update the customer database and profile.

Responsible Business

• To develop and implement a seasonal promotional calendar for F&B products in a restaurant.
• To anticipate market research and review operational update if needed in terms of market changes
• To conduct regular competitor analysis in current market.
• To be responsible in keeping workplace safe and secure and to participate in any hotel activity related to safety management.
• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
• Other ad-hoc duties – unexpected moments when we have to pull together to get a task done
• May assist with other duties as assigned by management