Catering Assistant Manager

3 أكتوبر، 2022

0 25 2 دقائق

الوصف الوظيفي

Coordinates all requirements for various conference groups booked by the Sales or Catering Department Prospects, sells, and services corporate and social business and maintains FS standards and maximizing revenue potential. Responsible for enforcing the terms of sales/Catering letter of agreement and guiding meeting planners through the planning process Communicates the needs and expectations of the client with all departments in the hotel Ensures successful execution of group and client satisfaction Negotiate with clients with creative and attractive menu presentations and event proposals, to achieve both maximum revenue/profit potential and fulfillment of contractual responsibilities while satisfying client needs. Coordinate with the Sales Department and Catering to ensure proper utilization of function space to yield maximum revenues. Finalize the requirements of confirmed bookings while maximizing revenue potential through up selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Maintain an active trace/follow-up system. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event. Supervise the execution of banquet events. Review all function space with banquet manager and when necessary head house attendant. Ensure satisfaction of client at the outset of all events. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to: Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting Pre-Convention Meetings, Bi-Monthly Board of Operations, Planning Visits, and Menu Tastings. Comply with Four Seasons standards for conference services, while working harmoniously and professionally with co-workers and planning committee. Make timely and prompt decisions, which balance client’s need with the financial, safety and staffing goals of the hotel. Find solutions to the inevitable challenges and glitches that arise while groups are on property and keep Director of Catering and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate. Maintain knowledge of hotel facilities, capacities and dimensions of meeting space and basic operational needs of all operating departments. Assist with all guests inquires within the sales, marketing and catering department, including assistance with high telephone volume and walk-in site inspections. Act as the liaison for all vendor/supplier related clients’ needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, and Off-site Locations etc.) Provide input for the weekly forecast