Position Guidelines Food and Beverage - Assistant Banquet Manager

POSITION TITLE :  ASSISTANT BANQUET MANAGER
DEPARTMENT : FOOD AND BEVERAGE 

PURPOSE :
Responsible for supervising and coordinating the activities of all banquet personnel engaged in providing venue, courteous and efficient service of Food and Beverage due to increasing sales in Banqueting.

RELATIONSHIP :
1.Reports directly to the Banquet Manager
2.Provides functional assistance and direction to the banquet operation.
3.Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitor and other members of the local community.
4.Coordinate functions and activities with other department heads and Food and Beverage department heads as appropriate

PURPOSE :
1.Supervises, coordinates, and participates in the activities of all banquet personnel, ensuring that instructions from Banquet Manager carried out.

2.Has to be a good salesman; good in human relations; personal contact with the guest; giving courtesy; call to VIP guest.

3.Know the product inside/all restaurant menus, as well as service.

4.Able to keep necessary actions.

5.Assist the Banquet Manager accomplishing goal reports.

6.Ensuring the grooming and general appearance of personnel conform to hotel standard.

7.See to all function rooms are clean, orderly and well maintained.

8. Trains personnel, conducts meeting and briefing to discuss various aspects of Food and service preparation of the function, sources complain, increasing sales.

9.Able to control the expenses.

10.Giving necessary guidance to Banquet Sales Representatives, control the report book and ensure their exposure in the right community.

11.Controlling to all functions in the hotel/our and ensuring for the future functions.

12.Replaces the Banquet Manager on his day off and perform his duties.

13.Perform any other duties or special projects as assigned.