Events Sales Manager

Long range planning of event booking for maximum utilization of the Catering Facility.

Knowledge of different types of Set-up and floor plan.

Requirement of furniture, fixtures, equipment’s and small operating equipment’s.

Availability of audiovisual and related equipment’s.

Transportation requirement for staff, equipment and food is planned ahead through concerned person / departments.

Staffing is prepared in consultation with Banquet Operation Manager.

Survey market for competitive pricing of menus.

ORGANIZING:

Banquet reservation must be well maintained with all detailed information.

Promote the sale of Food & Beverage in Banquet & Catering as well as in the Restaurants so as to maximize revenue.

Ensure enquiries are promptly handled, budgeted food cost % are maintained, functions are re-booked, tentative bookings are followed up and the client requirements are carried out taking into account the club/ hotel’s profitability.

Prepares event proposals in consultation with Director of Conference & Banquets and Executive Chef such as:

I.Menus ( indoor / outdoor)

a)Cocktail menus

b)Buffet menus

c)VIP Set menus

d)Wedding menus

e)Food on the table menus

f)Coffee break menus etc.

II.Conferences

III.Meetings

IV.Exhibitions

The proposals should be in liaison with Director of Conference and Banquet and Executive Chef by taking into consideration i.e. needs Competition, trends, recipes, potential costs, and availability of products, merchandising and promotion.

Follow up on the proposals in a timely manner.

Assists in making detailed Event Orders and event amendment sheet whenever required.

Communicate the specific requirement of each function with the Executive Chef and Function In-charges.

Prepares and follow up on Check List for Outside Catering.

ADFCA License obtained whenever required.

Tour all function areas to ensure proper set up, room cleanliness, maintenance, proper Staff grooming and hygiene, correct temperature, portion control, quality presentation & HACCP standards.

Direct the Catering In-charge and his team.

Involves the Executive Chef in major events, when initial contact is made.

Inspect the function facility at least half an hour before the function to check-up on set up, technical equipment and all other details are according to the event order.

Verify next day’s Catering Event order on daily basis.

Follow up all communications related to Catering through Banquet Administrator.

Advise security department of upcoming function and last minute changes in catering/ banquets and other security concerns.

SUPERVISING:

Supervise the duties of Immediate Sub-ordinates to ensure proper control.

Oversees the preparation, presentation and service of food and Beverage products to ensure highest quality and HACCP Standards at all times.

Ensure billing instructions are followed on daily basis, through the Banquet In-charge of the event.

Ensures departmental checklist is followed up at regular intervals for proper cleanliness, storage and up-keep of banquet areas.

Advise to initiate reports such as incident, injury breakage, overtime, extra hour’s etc. with concerned staff.

Outgoing records are initiated & followed up in advance for authorization.

Ensures return of all equipment’s after the events and follows up for any recovery.

Breakage & missing report of equipment’s is completed through Stewarding and confirmed for each food delivery/ food take away & outside caterings on daily basis.

All equipment’s of Banquet, Kitchen & Housekeeping are brought back from Outside Catering must be stored or returned to its proper areas in an Orderly Manner.

All Take away Food in guest's own transportation has to be on guest's responsibility which has to be committed by signing the format.

GENERAL:

Communicate & work together with the Banquet Manager for all details of Catering.

Communicate with clients for feedback on concluded function and inform concerned staff.

Keeps record of events for future reference.

Assists Food & Beverage Manager in controlling and analyzing on an ongoing basis the following:-

a)Quality levels of products and service of banquet department.

b)Guest satisfaction.

c)Merchandising and marketing.

d)Operating costs.

e)Sanitation, cleanliness and hygiene.

Conducts under the guidance of the Director of Conference & Banqueting such functions as employee orientation, training, job performance appraisal, coaching & counseling to ensure excellent work performance.

Develops training plan and conduct on job training sessions for banquet staff.

Informs Director of Conference and Banqueting on daily basis on all relevant information’s in operational and personnel.

Attends to all guest complaints or additional request as per AFOCH policies.

Attends credit meeting and follow up on outstanding accounts.

Attends Sales meeting.

Establishes and maintains effective employee relation.

Performs other function as required by the management from time to time.

Performs other function as required by the management from time to time.

To carry out any other reasonable and lawful request directed by the Management

To maintain and ensure confidentiality at all times

To represent the Company in a positive and professional manner

To ensure compliance with local legislations and statutory EH&S codes of practice

To conduct routine inspection of the area and ensure that all work area plant and equipment are safe to operate

To ensure that staff wear the mandatory personal protective equipment and are adequately trained to carry out safe work practices and are fully aware of emergency and evacuation procedures