Banquet Sales Coordinator

Policies, Processes & Procedures

Budget

1. Assists the Banquet Service Manager and Director of Food and Beverage with the preparation of the annual operating budget which will form part of the business plan.

2. Ensures that the Department's Operations Budget is strictly adhered to and that all costs are strictly controlled.

Day- to-day operations

1. Assists the Banquet Service Manager in establishing guest service standards ensuring that they meet the needs of the market.

2. Ensures that all operating standards comply with Company and Hotel Policies and Procedure and Minimum Standards.

3. Writes and update the Departmental Operations Manual.

4. Provides the Materials Manager with detailed purchase specifications for all items used in the office.

5. Ensures that all guests are treated with courtesy and handled efficiently.

Marketing

1. Identify market needs and trends.

2. Monitors and analyses the product and menus of competitive operations.

3. Implements an effective sales plan and promotional activities for the department.

4. Organizes an effective selling approach to be used by members of the Banquet Sales Team.

5. Develops menus, theme parties, coffee breaks, and meeting set-ups with the Banquet Service Manager, Outlet Chef and Director of Food and Beverage which meet the needs of the market.

6. Develops a banquet merchandising folder and other promotional material to use in sales presentation to potential customers.

Employee Handling

1. Selects and recruit employees for the department.

2. Plans and implements effective skills training programmes in conjunction with the Training Manager and Departmental Trainers

3. Assists in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

4. Ensures that all employees have a complete understanding of and adhere to the hotels employee rules and regulations.

5. Ensures that all employees have a complete understanding of and adhere to the hotel’s policy relating to fire, hygiene, health and safety.

Administration

1. Maintains an efficient Banquet Sales filing system, following company guidelines.

2. Prepares the Monthly Report to the Director of Food and Beverage, following company guidelines.

3. Maintains all other hotel records and forms as prescribed by local hotel and management policies.

4. Follows operating standards on the use of the computer.

General

1. Carries out any other reasonable duties and responsibilities as assigned.

2. Responds to change in the departmental function as dictated by the industry, company or hotel.

Resource Management

People Management

Continuous Improvement

Reporting

Safety, Quality & Environment

Related Assignments

1. Reports directly to the General Manager.
2. Provides functional assistance and direction to the Food and Beverage operation.
3. Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
4. Coordinates functions and activities with other department heads as appropriate.