Banquet Manager (ผู้จัดการจัดเลี้ยง)

1. Bachelor or Master Degree in related field
2. Minimum 3 ? 5 years in related field
3. Strong leadership and organizational skills
4. Strong administrative skills, along with excellent communication and negotiation skills
5. Ability to develop effective motivational strategies
6. Open minded with good understanding of large, multi-cultural organizational structures
7. Computer literate
8. Excellent understanding of the hotel and catering industry.
9. Good health, mature and pleasant personality and neat appearance
10. Knowledge of food & beverages
11. Able to manage large teams
12. Good knowledge of restaurant service procedures and systems

1. Supervising the Banquet Department and assisting the Director of Operation in regard of cost controlling, maintaining and improving standards of the food and beverage products of yield maximum profit and guest satisfaction.
2. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
3. Supervising banquet staff in planning and executing banquet functions, promotions and other special events.
4. Set up training programme and train banquet staff continuously.
5. Motivates subordinates to increase output and performance.
6. To ensure that accurate and useful information are transmitted to all concerned.
7. Signs E.O., daily requisitions, casual requests, outside catering equipment requests, check banquet storeroom to maintain cleanliness and tidiness.
8. To accept guest complaints, be a good listener, solve such complaints in the most diplomatic manner and report to the management.
9. Attend weekly F&B meeting, F&B briefing, weekly event order meeting, daily BQ briefing and others as assigned.
10. Must know the banquet equipment available in the hotel as well as the AV equipments.
11. Advises and recommended to Director of Operation changes of methods or equipment to simplify work techniques and standards.
12. Directly responsible for banquet revenue forecasts as well as obtaining the forecasted volume.
13. Responsible to monitor and control menus, pricing, banquet food and beverage cost as well as other expenses.
14. Dress up neatly and cleanly with name badge.
15. Ensure staff standards of hygiene and appearances are maintained.
16. Keep customers record that use hotel function services.
17. Minimize the breakage and loss of operation equipments.
18. Inspect the quality and presentation of food and beverage.
19. Ensure the safety standard in the work place and knowledge of first aid is required.
20. Recheck spelling of Banquet information before sending to Banquet TV & CIS Dept.(if we have the system)
21. Works closely with Director of Sales, Sales Manager, Chef, Beverage Manager, Artist, Housekeeping, Engineer, Stewarding & Accounting to ensure all guest requirements are correctly documented and understood.
22. In charge of all outlet duties in the absence of the Director of Operation.

สวัสดิการ
-กองทุนประกันสังคม
-กองทุนทดแทน
-ตรวจสุขภาพประจำปี
-เงินช่วยเหลือกรณีมรณกรรม
-ชุดยูนิฟอร์ม
-ทำงาน 5 วัน หยุด 2 วันต่อสัปดาห์