Chief Event

Job overview

Quantity	01
Gender	Male/Female
Qualification	02 years or more of progressive in same position (4 -5 Stars hotel)
Salary	Negotiation
Date of submission	30/9/2023

POSITION SUMMARY

- Managing and controlling the utensils, equipment, tools, and supplies of the Banquet Department.
- Reporting to the Food and Beverage Director in accordance with business performance regulations, activities, all incidents, customer complaints, concerns related to customers, services, and assets of the Banquet Department, and proposing handling solutions (if any).
- Creating the annual budget for the activities of the Banquet Department based on the overall development direction of the hotel.
- Handling all complaints and grievances from external and internal customers in a professional and effective manner, ensuring that issues are resolved fairly.
- Establishing positive connections and actively caring for customers such as companies, event organizing companies, potential and familiar customers.
- Meeting with suppliers of goods, equipment, tools, etc., to negotiate, discuss, search for new products, provide feedback on deficiencies in existing products, request discounts, sponsorships, etc.
- Participating in prominent events both domestically and internationally, networking, expanding relationships, sharing knowledge within the event organizing community.
- Collaborating closely with Event Sales, Kitchen, Restaurant, and relevant departments to ensure that the organization and service processes are maintained and improved, all specific customer requests are fully met and exceeded, aiming to provide high-quality professional services and remain the top choice for customers.
- Effectively controlling the actual expenses of the Banquet Department within the plan and budget.
- Conducting training for department staff through programs and training campaigns initiated by the Banquet Department and the hotel.
- Efficiently managing the use of equipment, supplies, raw materials, ensuring business purposes are met, promoting savings, and preventing personal use.
- Monitoring the preparation process for service procedures, food and beverage quality, tools and equipment, hygiene, ensuring labor safety, food safety, and fire safety when serving customers.
- Proposing new methods and models to maximize suitable potentials based on practical conditions, optimizing the hotel's business capacity and profitability.
- Organizing preparatory meetings with Department Heads and staff related to the event to disseminate information, share plans, allocate tasks specifically, and coordinate implementation.
- Closely monitoring the event process, especially large events and VIP clients, to provide timely support and handle unforeseen incidents outside the plan.
- Holding regular internal meetings to review and evaluate activities and develop plans for the future.
- Approving work schedules and making adjustments as necessary depending on the business situation.
- Listening to and absorbing employees' opinions, improving the working environment continuously.

QUALIFICATION

- Graduated from College or University specialized in Restaurant and Hotel Management.
- Trainned in Food Safety and Hygiene, Occupational Safety, and Fire Safety in restaurant and hotel environments.
- Minimum of 2 years of experience in the same position within 4- to 5-star hotels.
- Computer skills: Basic IT applications or equivalent.
- Language: Fluent communication in English.

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