รายละเอียด

Key task หน้าที่
1. Make decisions and solve immediate problems effectively, ensuring customer satisfaction without impacting MICE & Hotel revenue
2. Supervise and manage the work of banquet staff to ensure tasks are performed correctly as per the BEO
3. Organize training for banquet staff on service skills, as well as knowledge of food and beverages.
"4. Control and manage all expenses of the banquet operation."
"5. Plan manpower to ensure sufficient and timely service for each function."
6. Withdraw supplies from the store appropriately and sufficiently according function/MICVE event ,using the MC system.
7. Order supplies and equipment for the banquet appropriately and sufficiently for customers using the MC system.
8. Inspect and count all banquets rooms supplies and equipment accurately and completely.
9. Maintain, repair, and store banquet equipment to ensure they are in good working condition.
10. Ensure that all meeting rooms and surounding are cleaned and ready to welcome inspections.
11. Open and close the banquet rooms according to the scheduled times.
"12. Monitor and oversee staff handling of bills and cash within the restaurant (Banquet operation) to ensure accuracy and compliance with hotel policies."
13. Perform other assigned tasks successfully and within the specified time.


Key Desired Outcome ผลลัพธ์ที่ต้องการ
1. Ensure that customers receive perfect service.
2. Ensure to focus on guest expectation concerning MICE event/ Functions, Etc.
3. Coordinate with the kitchen to ensure food is served in a timely manner.
4. Provide training covering all aspects of service, setting meeting room, clear once function is finished.
5. Ensure waiters and waitresses communicate professionally with customers.
"6. Brief the team to focus on behavior and perfect body language."
7. Banquet expenses/ bottom line are appropriate and reach hotel standard.
8. Manpower is sufficient and timely for customer service.
9. Banquet supplies are sufficient for customers.
10. Be proactive in term of fixing / repaint equipment.
11. Ensure to liaise with Sales & MArketing for every enquiries, email from guest must be answered no more than 4 hours ( working time)
12. The lifespan of restaurant equipment is extended through proper care.
13. Liaise with Chef for special guest enquiries / also communicate with chef for any comments on food.
14. Bills and cash are checked upon each function/ MICE to ensure alignment with operations and compliance with hotel policies.
15. Customers are impressed by our MICE service operation and will help to catch futher events..


Primary Competency สมรรถนะหลัก
1. Able to use MC system, Message Box, Teachme Biz, and Human Soft, Sale force.
2. Able to work in shifts.
3. Able to communicate effectively with customers.
4. Proficient in operating POS systems.
"5. Responsible and punctual in performing duties.
"
6. Experienced as a Restaurant Manager in a hotel for 1–2 years.
7. Responsible, with strong leadership qualities.
8. Emergency Support Team (EST) plays a vital role in supporting the Emergency Response Team (ERT). The ERT Leader will request assistance through the Crisis Leader for various tasks
9. Responsible for firefighting, evacuating guests, area containment, managing assembly points, and conducting search and rescue operations.
10. Checks asset and personnel registers, including counting guests, staff, and third-party individuals such as contractors and organizers present in the hotel."