[InterContinental Phu Quoc] - Banquet Manager

YOUR DAY-TO-DAY
People
•    Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
•    Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
•    Train colleagues to make sure they deliver with compliance and to the standards we expect
•    Drive a great working environment for teams to thrive - linking up departments to create sense of one team
•    Promote teamwork and quality service through daily communication and coordination with other departments
•    Recommend or initiate any HR related actions where needed
•    To create the positive publicity opportunities.
•    To conduct up-selling training for the staff.
•    To Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific.
•    To do menu engineering of food and beverage with culinary team through point of sale system.
•    To update daily E-log file and Glitch.    Financial 
•    Help create the department’s annual budget and the setting of departmental goals
•    Monitor budget and control expenses with a focus on food, beverage, and labour costs….
•    To actively pursue cost saving measures
•    To ensure recycle process within an outlet
•    To Forecast business demand.
•    To set up par level 
•    and to control stock level with par level

Guest Experience
•    To ensure to manage the restaurant or bar with following:
-    To oversee the application of all standards in accordance with the Brand standards and manual procedures.
-    To adhere to opening and closing procedures.
-    To adhere to daily cash off procedures. 
-    To conduct the effective shift briefings to ensure all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
-    To take care of all guests while dining in Food and Beverage outlet(s).
-    To encourage and motivate staff to provide optimum services during all shifts.

•    To share guest feedbacks and comments with culinary team and Assistant Director of Food and Beverage.
•    To manage and update the customer database and profile.    Responsible Business 
•    To develop and implement a seasonal promotional calendar for F&B products in a restaurant.
•    To anticipate market research and review operational update if needed in terms of market changes
•    To conduct regular competitor analysis in current market.
•    To be responsible in keeping workplace safe and secure and to participate in any hotel activity related to safety management.
•    Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
•    Other ad-hoc duties – unexpected moments when we have to pull together to get a task done
•    May assist with other duties as assigned by management