Banquet Executive - voco Orchard Singapore

FINANCIAL RETURNS​

• Execute any F&B activities and promotions according to guidelines given by Banquet Manager or Assistant Banquet Manager.​
• Ensures voco Singapore cost control practices are implemented and followed​
• To ensure that billing is accurate at all time in all the outlets​
• Encourage productivity and operational excellence and efficiency​
• Actively use up selling techniques to exceed guest expectations and increase revenue ​
• Seek to minimize breakage through correct and careful use and handling of hotel property and equipment.​
• Ensure that all orders need to be posted before served.​

PEOPLE​

• Encourage teamwork and spirit in all areas of the department​
• To ensure that all outlet team members are aware of the objectives of the department (departmental balance score card).​
• To ensure that all outlet team members are aware of the outlet and  IHG  brand standards.​
• To always lead by example.​
• To provide direction and support to the team daily.​
• To keep excellent relationships with team, peers, and all other colleagues of the hotel.​
• To conduct daily shift briefing and assign colleagues to their respective work stations or job tasks​
• To develop all team members of the department with appropriate training and coaching.​
• To ensure that training needs are identified, addressed, and reported to Banquet  Manager / Assistant Banquet Manager.​

GUEST EXPERIENCE​

• Together with the Banquet Manager or Assistant Banquet Manager, manage the overall dining experience at the outlet to ensure a superior guest dining experience​
• Ensure client feedback is communicated and acted upon internally and manage resolution of any issues with the client within 48 hours.​
• Ensure a 100% consistency in IHG Service Standard delivery in all areas and reviews on a regular basis​
• Enjoy regular guest contact with in-house and outside guests​
• Engage in the welcome and recognition of VIP guests​
• Ambassador of the Hotel in and outside of the voco Singapore​
• Handle queries and complaints in a timely, efficient and diplomatic manner. Record them in outlet log-book and ensure all in house guest feedback are informed to duty manager and logged in the guest profile.​
• Identify and suggest all possible ways to increase quality, range and value for money of the all the food and beverage items available throughout the property.​

RESPONSIBLE BUSINESS​

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known ​
• Endeavour to resolve all complaints during shift and logs all complaints in logbook for further follow up​
• Supervise cash handling and banking procedures​
• Establish and instruct staff in cash security procedures​
• Supervise the maintenance of service equipment​
• Monitor standards of guest facilities and services​
• Supervise functions and outlet service ​
• Works with Manager on manpower planning and management needs​
• To maintain a high Guest service focus by approaching your job with the Guests always in mind and being proactive in a timely manner towards their needs and request​
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both Guests and colleagues​
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance​
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you​
• To maintain high team, focus by showing co-operation and support to colleagues in the pursuit of team goals​
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures​
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.​
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.​
• Log security incidents and accidents in accordance with hotel requirements.​
• Perform other duties as required.​

​

​What we need from you

• Nitec in Hospitality Operations and/or Diploma in Hotel Management, Food & Beverage or related field, with 1-year related experience in  Hotel Restaurants / Food and beverage Restaurants.​
• Oral and written fluency in English. Fluency in another language is an advantage​
• Commitment to work rotating shifts, weekends and public holidays.​
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.​