11.    To actively sell and provide banquet product ensuring that space is utilized to its best advantage and to maximize departmental profit.

2.    To ensure the smooth running of the banquet service, setting performance standards for guest services.

3.    Ensure the maximization of sales of the banquet function rooms including outside catering are carried out punctually in order to fulfill both guest expectations and departmental objectives in terms of profitability.

4.    Department (physical layout) consists of :

·        5 Meeting Rooms

·        2 Ballrooms

·        Outside Catering

5.    To prepare the monthly reports to the FBM following company guidelines.

6.    To maintain all records and forms as prescribed by the local, hotel and management policies.

7.    To assist FBM on update the Departmental Operations Manual.

8.    To provide the FBM and Purchasing Manager with detailed product and purchase specifications for all items needed in the outlet.

9.    To ensure that department’s operations budget is adhere to and that all costs are strictly controlled.

10. To assist the FBM with the preparation of the annual operating budget.

11. To maximize employee’s productivity through efficient scheduling and training in order to keep the payroll cost at its minimum.

12. To ensure that all operating standards comply with company and Hotel Policies & Procedures and minimum standards.

13. To ensure Banquet staffs in establishing guest service standards ensuring that they meet the needs of the market.

14. To supervise the employees within his outlet ensuring that correct standards and methods of service are maintained as stated in the Department Operations Manual.

15. To ensure that the guests are treated with courtesy and handled efficiently.

16. To develop or modify the product to meet the market needs whenever possible.

17. To identify market needs and trends

18. To assist FBM defining an effective selling approach

19. To assist FBM on develop menus, theme parties, coffee breaks and meeting set up with the Banquet Staff, Executive Chef and  FBM which meet the needs of the market.

20. To develop a banquet merchandising folder which (content should be formatted to the Delphi Sales & Catering System) and other promotional materials to be used as effective sales tools.

21. To assist the DOS or FBM in implementing an effective sales plan and promotional activities for the department.

22. To plan and implement effective skills training programs in conjunction with the Training Manager.

23. To assist in the building of an efficient team of employees by taking an active interest in their welfare and development.

24. To ensure the employees grooming and appearance always be of the highest standard.

25. Directly responsible to the FBM and liaises closely with the DOS as far as the sales account executives are concerned.

26. Responsible for all Banquet service related employees.

27. Maintains fruitful relationship with existing accounts and identifies new market segments in order to develop a potential clientele.

28. Being in-charge as FBM in his absence

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