Ensure smooth running of Banquet operations and maintain standards within budget and outlet areas:
Administration
To manage the function of all Banquet, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.
To control and analyse, on an on-going basis, in order to optimise the following:
Quality levels of products and service
Guest Satisfaction
Quality Measurements (MO Standard such as LQE and MO Pillars)
Merchandising and Marketing
Financial Performance
Hygiene and cleanliness
To coordinate and supervise the preparation, presentation and service of food and beverage products to ensure the highest quality at all times.
To keep an up-to-date standard recipe file for Banquet items to include:
Sales History
Sales Mix
Actual costs
Potential costs
Par stock
Production time
To ensure maintenance and programming of all F&B systems.
To ensure that all hardware is operational and updated.
To organize annual maintenance of the contingency systems that supports IT&T equipment and systems.
Identify F&B technology trends that might be suitable and appropriate for the operation
To participate in public relation activities or promotional activities designed at enhancing the image and profitability of the Banquet operation.
To work with Corporate Sales and Wedding Sales to manage and create profitability and image of the Banquet operation.
To monitors and analyse the competitors operations in order to assess their activities and trends and to ensure that we keep getting better to keep us the best.
To review and analyse market trends globally and locally in order to keep up to date in our operation.
Exactly know the market and be aware of future trends, innovations and trends and set these in place.
Human Resources/ Colleagues
To conduct or to ensure Food & Beverage meetings relating to; but not limited to following:
Overall Food and Beverage financial results and profitability
Projected business
Operations results and problems
Changes in procedures
New management policies
Quality improvement/results
Sales improvement
Productivity improvement
Career development, succession planning, education
To attend all other meeting as required by the administrative calendar
To provide leadership and support for all colleagues who are reporting to the Banquet Manager.
To establish and maintain effective employees relations.
To conduct such functions, as interviewing, hiring, employee orientation, appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity. To consult with F&B Seniors as appropriate in performing above duties.
To develop and implement formal training plans for Banquet colleagues.
To conduct regular colleague appraisals and update information on PROFILE to ensure succession planning
Financials
To coordinate with the Purchasing Division to determine the minimum and maximum food and beverage per stocks. To approve all wine purchases and other food and beverage items in accordance with hotel procedures.
To closely monitor on a daily, weekly, monthly basis the financial performance of Banquet providing solution to improve problem areas and assisting in implementing corrective measures.
To participate in the preparation of the annual budget, taking ownership for the F&B Division sections.
To prepare F&B annual Capex plan and management of Capex projects and expenditure.
To provide monthly forecast of all Banquet revenues and expenses for the next three months.
To analyse potential of banquet revenues versus actual
Approve, manage and coordinate the usage of external casual colleagues (Haizen, Haken Staff) and to foresee the impact on the monthly budget.
Maintaining Standards
Ensure that SOP Training takes place in order to meet Mandarin Oriental standards
Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement
Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
Uphold and enforce all hotel policies and procedures as stated in hotel colleague handbook
Complete detailed checks of the entire Banquet operation during all service periods taking necessary actions to correct any deviation from quality standards
Ensures function space and corresponding heart of the house areas are cleaned and maintained.
Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.
Maintains a strong working relationship with guests/clients, vendors and competitors.
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行政副总厨的工作范围是协助行政总厨全面运营酒店指定厨房的工作, 以及食品外卖, 零售及其他潜在应收区域。
Food & Beverage Manager is accountable for overseeing Restaurant by providing leadership and overall supervision to staff while ensuring a high standard of guest satisfaction while operating in the established budgets and goals.
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