Dusit Thani Kyoto

Banquet Manager

May 13, 2024
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Job Description

PRIMARY RESPONSIBILITIES:

• Promotes the implementation of the Policies and Procedures in operating the banquet section.
• Develops and monitors the banquet operation to maximize guest satisfaction and to ensure the effectiveness of the service delivery.
• Supervises and ensures the sufficiency of operating equipment and supplies for service and bar.
• Ensures and maintains the sanitation standards in the banquet areas, a clean and wholesome ambiance in the banquet room, controlling room temperature, ventilation, lighting effects and music.
• Follows and analyses the market and competitor trends to always improve the service standard.
• Follows the cleaning schedule established for banquet section.
• Promotes guest satisfaction in the banquet section.
• Oversees and monitors banquet booking queries and special arrangements
• Checks and ensures the timely submission of the daily bar inventory and par report, against bar sales report at the end of each shift.
• Reports and controls breakage and losses in the banquet section.
• Monitors all efforts in the banquet service and bar to achieve the financial goals of the section.
• Prepares daily cover count and revenue report for the banquet functions.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operations.
• Follows control procedures in food and beverage cost and cashiering.
• Attends and conducts daily F&B briefing, F&B Meeting in the absence of the Director of Banquet, and all other training sessions and meeting required for the position.
• Assists Director of Banquet guiding all service and bar personnel assigned in the banquet section in the performance of their duties and responsibilities.
• Schedules and ensures sufficient manpower in a function.
• Coaches and counsels captain waiters, bartenders and waiters effectively and conduct on-the-job training for Captain Waiters, bartenders and service personnel.
• Conducts performance appraisals and gives the positive comments to ensure the productive performance improvement.
• Motivates a strong team within the banquet service section.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Performs other duties as assigned by Director of Banquet.

REPORT LINES & COMMUNICATIONS:

• Reports to the Director of F&B.
• Directs and supervises the activities of the captain waiters, bartenders, waiter/waitress and bus boys/girls assigned in the banquet section.
• Coordinates with other outlet heads and Kitchen section heads for function details, special arrangements and other activities in the Hotel.
• Interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlet and hotel.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• Bachelor degree in Hotel Management or relevant discipline
• Minimum of 3 years in banquet experience
• Good knowledge in the banquet operation and high-end service levels
• Have excellent Japanese communication skills both in written and spoken
• Computer literate
• Pleasant personality with good communication and interpersonal skills