Job Description 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)