KEY OPERATIONAL RESPONSIBILITIES

Financial

• Takes part in inventories and manages stocks under his/her responsibility

• Increases revenue for the point of sale through additional sales techniques

• Prepares and analyses financial reports/results and implements corrective actions as necessary
• Manages 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 requirements
• Ensures 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 for as per the discussion with the guest, which is mentioned in the BEO / FP and that all equipment is used correctly

• Takes 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 behavior
• Analysis 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 techniques
• Helps increase guest loyalty through quality of service

Team Management

• Evolves working methods in line with brand philosophy
• Respects labor law, particularly when preparing work schedules
• Integrates, trains and manages personnel and assists team members to  improve their skills and provides support for career development
• Ensures 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 applicable
    - ensuring respect of the procedures and internal audits applicable to the team
    - increasing sales
• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies 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)