KEY OPERATIONAL RESPONSIBILITIES Financial Takes part in inventories and manages stocks under his/her responsibilityIncreases revenue for the point of sale through additional sales techniquesPrepares and analyses financial reports/results and implements corrective actions as necessaryManages the Events cost in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality.Ensures strict adherence to Events Internal bill settlement policy, as per the company/hotel guidelines.Operational Organizes the work for the team, including the need to multi-skill in employees for job requirementsEnsures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)Continuously takes initiatives to enhance and improve the team member's product knowledge.Takes initiative to maintain and update repeat guest history and regularly communicates the same to the team members, during outlet briefings etc.Ensures prompt guest recognition on the basis of VIP list / repeat guests as per the guest history.Ensures the Events Space is prepared to a high standard as per the discussion with the guest, which is mentioned in the BEO / FP and that all equipment is used correctlyTakes the global level of activity into account when managing the flow of events in the Hotel.Checks the quality, speed and overall efficiency of the team/ events staff.Ensures that the Back of the house service areas are maintained as per the hotel standards.Business Plan / Analysis Supervises the team's sales behaviorAnalyzes the Event's sales and revenue and strives to achieve and exceed the Financial budgets as per hotel policy.Makes efforts to train the team in up-selling and suggestive selling techniquesHelps increase guest loyalty through quality of serviceTeam Management Evolves working methods in line with brand philosophyRespects labor law, particularly when preparing work schedulesIntegrates, trains and manages personnel and assists team members to improve their skills and provides support for career developmentEnsures his/her staff are well presented (clothing, personal hygiene etc)Ensures smooth coordination between the different departments (dining rooms, kitchens, bars, lobby etc)General Duty Organizes work and number of personnel according to level of activity in the Event.Shares the responsibility for meeting the department's targets with his/her superior, by:respecting the procedures and internal audits personally applicableensuring respect of the procedures and internal audits applicable to the teamincreasing salesEnsures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulationsRespects the instructions and safety guidelines for the equipment usedApplies the hotel's security regulations (in case of fire etc)Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)#J-18808-Ljbffr
