╔══════════════════════╗

ANTALYA RENAISSANCE RESORT ║ Index No: F&B - BQ1 ║

╔═════════════════════════════════╦══╩══════════════════════╣
║ J O B D E S C R I P T I O N ║ ║
║ ║ ║
╠═════════════════════════════════╩═════════════════════════╣
║ Job Title: Banquet Manager ║
╠═════════════════════════════╦═════════════════════════════╣
║ Superior: ║ Technical Superior: ║
║ Food and Beverage Manager ║ ║
║ Asst. F&B Manager ║ ║
╠═════════════════════════════╬═════════════════════════════╣
║ Subordinated Staff: ║ Technical Subordinated Staff║
║ ║ ║
║ Asst. Banquet Manager ║ Banquet Coordinator ║
║ Head Waiter ║ ║
║ Banquet Waiter ║ ║
║ Banquet Busboy ║ ║
╠═════════════════════════════╩═════════════════════════════╣
║ Department: Food and Beverage Department / Banqueting ║
╠═══════════════════════════════════════════════════════════╣
║ ║
║ Job Summary: ║
║ ║
║ 1. Directly responsible for planning, organising and ║
║ executing of all banqueting functions. ║
║ ║
║ 2. Maintains telephone, mail and personal contact with ║
║ potential and past patrons to encourage use of hotel ║
║ facilities. Oversees all functions from beginning to ║
║ end. ║
║ ║
║ 3. To execute company and hotel policies and procedures ║
║ to ensure that all services provided achieve the ║
║ established standards. ║
║ ║
║ 4. To maintain excellent inter-departmental and guest ║
║ relationships. ║
║ ║
╠═══════════════════════════════════════════════════════════╣
║ ║
║ Description of duties: ║
║ ║
║ 1. Directs and supervises the waiters assgned to banquets.║
║ a.) gives specific assignments to all staff on a daily ║
║ basis. ║
║ b.) Checks on specific assignments in accordance with ║
║ performance of job standards. ║
║ c.) Arranges permanent staff to work on schedules for ║
║ set up of any functions. ║
║ ║
║ 2. Food and Beverage knowledge & tasks: ║
║ a.) Must be aware at all times of selling prices, spe- ║
║ cial actions or publicity campaigns. ║
║ b.) Ensures all clients and potential clients have up ║
║ ║
╚═══════════════════════════════════════════════════════════╝
╔════════════════════════════════════════════════╦══════════╗
║ Job Description: Banquet Manager ║ Page 2 ║
╠════════════════════════════════════════════════╩══════════╣
║ ║
║ to date price lists, menus and banquet info. ║
║ c.) Be aware of menus and beverage selections in the ║
║ outlets. ║
║ d.) Assists management with the solving of guest com- ║
║ plaints and remarks on the spot. Use the offering ║
║ of complimentary food/beverages at your own ║
║ judgment and discretion. ║
║ ║
║ 3. Tentative and final bookings can only be entered in ║
║ the banquet diary by the Banquet Manager. ║
║ ║
║ 4. Prepares the event orders, functions sheets and ║
║ agendas after meeting with the clients and being aware║
║ of their specific wishes and demands. ║
║ ║
║ 5. Issues weekly banquet forecasts. ║
║ ║
║ 6. Issues monthly banquet forecasts. ║
║ ║
║ 7. Prepares annual banquet sales forecasts. ║
║ ║
║ 8. Issues monthly source of business comparison report. ║
║ ║
║ 9. In conjunction with the Sales Manager, prepares the ║
║ monthly lost business report. ║
║ ║
║ 10. Checks and ensures that all functions are set accor- ║
║ a.) Follow up with head waiter and waiter to ensure ║
║ that the staff will set up correctly. ║
║ b.) Ensure the seating arrangements are correct. ║
║ c.) Ensure all equipment is correct and working. ║
║ d.) Ensure the correct type of cutlery, crockery and ║
║ glassware is being used. ║
║ e.) Engages part time staff and extras as per produc- ║
║ tivity standard to work on schedules and according ║
║ to large functions. ║
║ ║
║ 11. Checks timing of service, signing of bills and any ║
║ other details with conference organiser before func- ║
║ tion commences. ║
║ ║
║ 12. Double checks all function rooms half an hour prior ║
║ to start of function for proper room set up accor- ║
║ ding to function sheets and hotel standards. ║
║ ║
║ 13. Ensures daily check lists are used with regard to ║
║ room set up and details. ║
║ ║
║ 14. Regulates, controls and requisits operating equipment ║
║ and participates in the periodic inventories of these ║
║ items. ║
╚═══════════════════════════════════════════════════════════╝
╔════════════════════════════════════════════════╦══════════╗
║ Job Description: Banquet Manager ║ Page 3 ║
╠════════════════════════════════════════════════╩══════════╣
║ ║
║ 15. Create and implement proper measures of control for ║
║ operating equipment to avoid loss and breakage. ║
║ ║
║ 16. Maintains good public relations with the community ║
║ with a view of increasing patronage for the hotel. ║
║ a.) Is consistently aware of his/her role as the hotels ║
║ representative, whether within or outside hotel ║
║ grounds. ║
║ b.) Puts an effort in creating more functional and ║
║ original ideas using the decor and other facilities ║
║ available. ║
║ c.) Works for promoting local business and social ║
║ functions. ║
║ ║
║ 17. Ensures proper supervision in the Banqueting depart- ║
║ ment. ║
║ ║
║ 18. Conducts training and performance evaluations accor- ║
║ ding to the hotel policies and procedures. ║
║ ║
║ 19. Attend management meetings as required. ║
║ ║
║ 20. Establish training programs to ensure staff are more ║
║ familiar with the job and job knowledge. ║
║ ║
║ 21. Prepares weekly work schedules for staff, regulates ║
║ attendance and prepares the monthly wage cost reports.║
║ ║
║ 22. Will never (either during or after employment) with- ║
║ out the hotels written consent, divulge any informa- ║
║ tion concerning the hotel or any of its dealings, ║
║ transactions or affairs which may come to knowledge ║
║ during employment in the hotel. ║
║ ║
║ 23. Carries out any duties assigned in accordance with ║
║ knowledge and capabilities ║
║ ║
║ 24. Will act according to policies and procedures regardin║
║ grievance, discipline and general policies and proce- ║
║ dures of the hotel. ║
║ ║
║ 25. Is aware of the fact that he can be transferred to ║
║ any other Ramada / Renaissance hotel or resort. ║
║ ║
║ ║
║ ║
║ ║
║ ║
║ ║
║ ║
║ ║
╚═══════════════════════════════════════════════════════════╝