POSITION SUMMARY
- Controlling the utensils, equipment, tools, and supplies of the Banquet Department.
- Reporting all incidents, customer complaints, concerns related to customers, services, and assets of the Banquet Department to the Department Head and proposing handling solutions (if any).
- Receiving and handling (within authority) all complaints and grievances from external and internal customers in a professional and effective manner, ensuring that issues are resolved fairly.
- Establishing positive connections, showing care, and actively engaging with customers such as companies, event organizing companies, potential and familiar customers.
- Researching and studying prominent events both domestically and internationally, expanding knowledge, and applying lessons in event organization.
- Collaborating closely with Event Sales staff, 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, providing high-quality professional services and remaining the top choice for customers.
- Participating in training sessions 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 of organization and service to maximize suitable potentials based on practical conditions, optimizing the hotel's business capacity and profitability.
- Participating in preparatory meetings with Department Heads and staff related to the event to disseminate information, share plans, allocate tasks specifically, and coordinate implementation.
- Closely supervising the event process, especially large events and VIP clients, to provide timely support and handle unforeseen incidents outside the plan.
- Adhering to approved work schedules and updating adjustments as necessary based on business conditions.
- Listening to and absorbing employees' opinions, proposing improvements for a better working environment.