Catering Service Manager

PRIMARY OBJECTIVE OF POSITION

Responsible for producing a high quality standard for M&E client. Keep

High standard dhow cruise operation. M&E staff development and well faire

Plan.  Divert new M&E outdoor catering business from surround offices. Respect all the hotel policies and standers.  

TASKS, DUTIES AND RESPONSIBILITIES

PROVIDE EFFICIENT, PROMPT, TROUBLEFREE, AND COURTEOUS SERVICE

• Ensures that events progress seamlessly by following established procedures, collaborating with team members and ensuring accuracy.
• Greets clients during event phase and hands-on to event operations team for the execution of details.
• Ensures billing accuracy and conducts bill reviews with clients prior to processing final bill.
• Identifies operational challenges associated with group and determines best option for team members and client to solve challenges and/or develop alternative solutions.
• Participates in client site inspections.
• Solicits feedback from property departments to identify areas for improvement to enhance the client experience.
• Coordinates and communicates event details both verbally and in writing to the client and property operations
• Conducts formal pre- and post-event meetings as required to communicate group needs and feedback.
• Ensure all the surround offices business to divert to Radissonblu Hotel DMC.

Day to day dhow cruise operation.

• Dhow cruise and M&E staff management by ensuring welfare, roster management, staff development, provide right amount of equipment for the service.
• Come up with suggestions to enhance the dhow operation faster and successful Equipment inventory’s daily or monthly to keep track and update per stock.
• Replace all the breakage every month by respecting per stock to keep all the equipment clean and well maintained at all times
• Work closely with the Engineering Department closely monitor and reduce breakage.
• Maintain the highest standards of service to our customers all the time
• Approve and plan the operation well in hand.

SECURITY, HEALTH AND SAFETY

• Ensures that own cash is secure at all times
• Ensures all discrepancies in own cash are declared to the Restaurant Supervisor and Controller
• Maintains high confidentiality in regards to guest privacy
• Reports all potential and real hazards appropriately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Follows emergency procedures to provide for the security and safety of guests and employees
• Works in a safe manner that does not harm or injure self or others
• Supports a safe hotel by applying hotel regulations, and adhering to existing laws and regulations
• Anticipates possible and probable hazards and conditions and notifies the F&B manager.
• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct. 

PRIMARY OBJECTIVE OF POSITION

Responsible for producing a high quality standard for M&E client. Keep

High standard dhow cruise operation. M&E staff development and well faire

Plan.  Divert new M&E outdoor catering business from surround offices. Respect all the hotel policies and standers.  

TASKS, DUTIES AND RESPONSIBILITIES

PROVIDE EFFICIENT, PROMPT, TROUBLEFREE, AND COURTEOUS SERVICE

• Ensures that events progress seamlessly by following established procedures, collaborating with team members and ensuring accuracy.
• Greets clients during event phase and hands-on to event operations team for the execution of details.
• Ensures billing accuracy and conducts bill reviews with clients prior to processing final bill.
• Identifies operational challenges associated with group and determines best option for team members and client to solve challenges and/or develop alternative solutions.
• Participates in client site inspections.
• Solicits feedback from property departments to identify areas for improvement to enhance the client experience.
• Coordinates and communicates event details both verbally and in writing to the client and property operations
• Conducts formal pre- and post-event meetings as required to communicate group needs and feedback.
• Ensure all the surround offices business to divert to Radissonblu Hotel DMC.

Day to day dhow cruise operation.

• Dhow cruise and M&E staff management by ensuring welfare, roster management, staff development, provide right amount of equipment for the service.
• Come up with suggestions to enhance the dhow operation faster and successful Equipment inventory’s daily or monthly to keep track and update per stock.
• Replace all the breakage every month by respecting per stock to keep all the equipment clean and well maintained at all times
• Work closely with the Engineering Department closely monitor and reduce breakage.
• Maintain the highest standards of service to our customers all the time
• Approve and plan the operation well in hand.

SECURITY, HEALTH AND SAFETY

• Ensures that own cash is secure at all times
• Ensures all discrepancies in own cash are declared to the Restaurant Supervisor and Controller
• Maintains high confidentiality in regards to guest privacy
• Reports all potential and real hazards appropriately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Follows emergency procedures to provide for the security and safety of guests and employees
• Works in a safe manner that does not harm or injure self or others
• Supports a safe hotel by applying hotel regulations, and adhering to existing laws and regulations
• Anticipates possible and probable hazards and conditions and notifies the F&B manager.
• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.