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Banqueting Food Floor Manager
Summary
Banqueting Food Floor Manager
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | Marylebone Rd, Marylebone, London NW1 6JQ, UK |
| Category | Hotel |
| Cuisine | British |
Banqueting Food Floor Manager
Description
1. To Handle clients and prospective clients in such a way that sales and profitability are maximised. To run functions to the best ability and to ensure that staff under your guidance are encouraged to improve their standards.
2. To ensure that training in all aspects of banqueting work is carried out continuously.
3. To ensure that staffing levels are maintained in accordance with company guidelines.
4. To ensure that the quality and quantity of casual staff is in accordance with company guidelines.
5. To recommend to the Director for selection, dismissal and promotion of all banqueting personnel.
6. To ensure that his/her superior is advised of customer complaints at all
times, to deal with or ensure that complaints from customers are dealt
with immediately.
7. To assist his/her superior in the execution of his/her duties and/or responsibilities at all times.
8. To assist the Director of Operations to secure and control all
stocks issued to the banqueting department and to supervise and control
departmental billing and control procedures. To ensure that clients are
accurately and honestly charged for the services they receive.
9. To liaise with all other personnel in the hotel to ensure that maximum use is made of all available resources.
10. To ensure that he/she carries out all reasonable duties allocated to him/her to company standards.
2. To ensure that training in all aspects of banqueting work is carried out continuously.
3. To ensure that staffing levels are maintained in accordance with company guidelines.
4. To ensure that the quality and quantity of casual staff is in accordance with company guidelines.
5. To recommend to the Director for selection, dismissal and promotion of all banqueting personnel.
6. To ensure that his/her superior is advised of customer complaints at all
times, to deal with or ensure that complaints from customers are dealt
with immediately.
7. To assist his/her superior in the execution of his/her duties and/or responsibilities at all times.
8. To assist the Director of Operations to secure and control all
stocks issued to the banqueting department and to supervise and control
departmental billing and control procedures. To ensure that clients are
accurately and honestly charged for the services they receive.
9. To liaise with all other personnel in the hotel to ensure that maximum use is made of all available resources.
10. To ensure that he/she carries out all reasonable duties allocated to him/her to company standards.
1. To Handle clients and prospective clients in such a way that sales and profitability are maximised. To run functions to the best ability and to ensure that staff under your guidance are encouraged to improve their standards.
2. To ensure that training in all aspects of banqueting work is carried out continuously.
3. To ensure that staffing levels are maintained in accordance with company guidelines.
4. To ensure that the quality and quantity of casual staff is in accordance with company guidelines.
5. To recommend to the Director for selection, dismissal and promotion of all banqueting personnel.
6. To ensure that his/her superior is advised of customer complaints at all
times, to deal with or ensure that complaints from customers are dealt
with immediately.
7. To assist his/her superior in the execution of his/her duties and/or responsibilities at all times.
8. To assist the Director of Operations to secure and control all
stocks issued to the banqueting department and to supervise and control
departmental billing and control procedures. To ensure that clients are
accurately and honestly charged for the services they receive.
9. To liaise with all other personnel in the hotel to ensure that maximum use is made of all available resources.
10. To ensure that he/she carries out all reasonable duties allocated to him/her to company standards.
2. To ensure that training in all aspects of banqueting work is carried out continuously.
3. To ensure that staffing levels are maintained in accordance with company guidelines.
4. To ensure that the quality and quantity of casual staff is in accordance with company guidelines.
5. To recommend to the Director for selection, dismissal and promotion of all banqueting personnel.
6. To ensure that his/her superior is advised of customer complaints at all
times, to deal with or ensure that complaints from customers are dealt
with immediately.
7. To assist his/her superior in the execution of his/her duties and/or responsibilities at all times.
8. To assist the Director of Operations to secure and control all
stocks issued to the banqueting department and to supervise and control
departmental billing and control procedures. To ensure that clients are
accurately and honestly charged for the services they receive.
9. To liaise with all other personnel in the hotel to ensure that maximum use is made of all available resources.
10. To ensure that he/she carries out all reasonable duties allocated to him/her to company standards.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | Marylebone Rd, Marylebone, London NW1 6JQ, UK |
| Category | Hotel |
| Cuisine | British |
Skills
Highly Organised
Ability to Liaise Effectively
Training Experience
Good communication skills
Advanced Knowledge of Wines
Advanced Beers/Spirits Knowledge
By applying you confirm you have these skills.
Conference & Banqueting - The Landmark London
British
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
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Marylebone Rd, Marylebone, London NW1 6JQ, UK