Position Guidelines Food and Beverage - Banquet Sales Representative Coordinator

POSITION TITLE :  BANQUET SALES REPRESENTATIVE COORDINATOR
DEPARTMENT : FOOD AND BEVERAGE 

PURPOSE :
Under the general guidance and supervision of the Banquet Manager and within the limits of established corporate policies, procedures and sales manuals, oversees and implements all sales activities in areas responsibility.

RELATIONSHIP :
1.Reports directly to assistant Banquet Manager or senior Banquet Sales Representatives.

2.Interacts with other sales personnel within the hotel.

3.Interacts and cooperates in coordinating function and activities with other Food and Beverage staff, Engineering, Housekeeping, Front Office, Security and Accounting.

4.Interact with clients as appropriate.

5.Interacts with individuals outside the hotels such as Government Offices, Companies, Professional Associations, Private Clubs, other member of local communities.

DUTIES AND RESPONSIBILITIES :
1.Ensure the implementation of all sales action plans as outlined in the marketing plan appropriately.

2.Creates and implements professionalism sales dealing to achieve greater profitability through :
a.Increasing Food and Beverage Check.
b.Increasing Business Volume.
c.Enhancing the image of the hotel
Ensure client’s satisfaction is met.

3.Procures new repeat business for Banqueting by maintaining contact with commercial houses, Government Offices, Private Clubs, Professional associations, Corporate accounts and other member of local communities through:
a.Health, Safety and Hygiene policy.
b.House rules and regulations.
c.Grooming and appearance standard are observed.
d.Marketing Plan.
Ensure optimum performance in each of the above area.

4.Provides feed-back to the Banquet Manager or Assistant Banquet Manager or Senior Banquet Sales Representatives on changing marketing conditions. Trends in competitions, potential market, areas that should / can be covered as a result of direct sales solicitations.

5.Conducts, arranges and accompanies clientele in regard with past meeting evacuations, inspection trips to banquet rooms and facilities, ensure that all expectations are met.

6.Disseminate sales related information to other departments as appropriate through Banquet Manager.

7.Complies with and ensures that the hotel:
a.Health, Safety and Hygiene Policy
b.House rules and regulations
c.Grooming and Appearance Standard are observed
d.Marketing Plan

8. Attends and participates in the formal training held by manpower or outlets in regard to Food and Beverage service standard quality expectation and future career development.

9.Attends to client comments, complaints and requesting regarding Food and Beverage service, quality, Facilities, agreements, functions arrangement and significant activities in supervisors log book / contact book, informs notifies and discuss with Banquet Sales Representatives or Assistant Banquet Manager or Banquet Manager.

10.Attends and contributes to Banquet Meeting and Briefing.

11.Conduct all administrative work required including but not limited to :
a.Reservation in general
b.Filing system
c.Menu planning and pricing
d.Letter of Proposal / contract / quotation / Event order
e.Evaluation report