Take responsibility for the co- ordination and monitoring of all meetings and convention
Manage the rooming list process
Entertain clients
Liaise with the Reservations Department for room availability and room preferences
Ensure contracts are completed and revised
Manage the standards and procedures of the department, for instance, ensuring that business has been signed prior to commence planning
Co- ordinate the allocation of space for the conference and associated events
Liaise with the following departments in procurement of the business:
ICHG reservations office
Monitor Competitor activities
Maintain and develop contacts with business generators, meeting and conference planners, visitors/Conference Bureau, travel agents, tour operators, airlines, corporate accounts
Sales Team
Conduct room familiarizations and site inspections
Regional Sales and Marketing
Supervises the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
Controls and analyses, on an on- going basis, the following, in an effort to ensure optimum performance:
Guest satisfaction
Sanitation, cleanliness and hygiene
Establishes and maintains effective employee relations
Coordinates with the Purchasing Manager for special purchasing relating to the Banqueting Department
Operating costs
Merchandising and Marketing
Oversees the preparation, presentation and service of banquet Food and Beverage products to ensure highest quality at all times
Supervises and coordinates in liaison with the Food and Beverage Manager and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:Local requirements, Market needs, Competition, Trends,Recipes,Potential costs,Availability of Food and Beverage products, Merchandising and promotion
Attend and contributes to the weekly hotel department head and Food and Beverage department meetings
Quality levels of product and service
