Description – External
• Examine the presentation of foods and beverages in banquet areas.
• Prepare reports at the end of the month, including employee control, food control and sales
• Assisting his boss in preparing the budget for the year
• Analyze and plan restaurant sales levels and profitability
• Organizing marketing activities such as promotional events and discount plans
• Planning and coordinating menus
• Meet and greet customers and arrange table reservations
• Training, directing and motivating employees
• Check stock levels and order supplies through store order
• Help in any area of the banquet when circumstances dictate
• Prepares the weekly schedule for his team and authorizes individuals to work overtime
• Supervises and coordinates the activities of the banquet team
• Ensure polite and prompt service for guests
• Arranging small parties for beneficiaries
• Inspect the hot and cold drinks store
• Check the condition of all banquet tools and equipment.
• Explaining the menu or buffet, recommending specific dishes and identifying ingredients
• Maintain food safety standards and procedures
• Greet, escort, and seat VIP guests to meeting venues
• Conduct regular performance evaluations. Determine areas for development and training
• Checking the readiness of the banquet buffet, corners and misses for service
• Follow-up requests for daily events and banquets
• Respond to dissatisfied guests, attend and resolve complaints
• Maintaining a banquet and monitoring the speed of service
• Oversees inventory, ordering and re-stocking of banquet supplies
• Prevent unnecessary delays to service
• Inventory control in hand process
• Receiving the expected number of guests and estimating food consumption
• Coordinate with the Executive Chef and Chief Steward for all relevant points
• Supervising decoration affairs and new ideas for special occasions
• Maintain excellent guest relations activities
• Maintain guest log book
• Review the daily revenue report
• Keep a complete port log book
• Initiates misconduct, reports, maintenance orders, damage and breakage reports
• Commitment to food hygiene and personal hygiene standards
• Ensure that the restaurant buffet is clean and sanitary
• Pay attention to firefighting and evacuation procedures
• Comply with Accor & Hotel’s policy and procedures
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