IHG Banquet Operation Manager at Phoenicia InterContinental Hotel Beirut in Beirut, Lebanon

Description:

1. KEY RESPONSIBILITIES

Job Summary

Under

the general direction of the Food and Beverage Manager or his/her delegate, and

within the limits of established IHG and local Hotel policies and procedures, manages the outlet operations achieving business

objectives through customer focused service delivery.

Essential Duties and Responsibilities

  • Supervises the functioning of all Banquetemployees, facilities, sales and costs, to ensure maximum departmentalprofit is achieved.

  • Controls and analyses, on an on-going basis,in order to optimize the following:

  • Quality levels of product and service

  • Guest satisfaction

  • Merchandising and marketing

  • Operating costs

  • Sanitation and cleanliness (hygiene)

  • Coordinates and supervises the preparation,presentation and service of food products to ensure the highest quality atall times.

  • Establishes and maintains effective employeerelations.

  • Coordinates with the Finance Manager todetermine the minimum and maximum Food and Beverage par stocks. Approvesall wine purchases and other Food and Beverage items in accordance withInterContinental Hotel Group quality and quantity standards.

  • Conducts weekly Banquet meetings relating to,but not limited to, the following:

  • Overall Banquet financial results andprofitability

  • Projected business

  • Operations results and problems

  • Changes in procedures

  • New management policies

  • Quality improvement

  • Sales improvement

  • Productivity improvement

  • Attends all other meetings as required by theadministrative calendar.

  • Keeps and up-to-date standard recipe file forall Banquet items to include:

  • Sales history

  • Sales mix

  • Actual costs

  • Potential costs

  • Par stock

  • Production time

  • Implements a daily, weekly and monthlychecklist for the Banquet department. Ensures proper follow-up to attainmaximum quality and efficiency.

  • Interacts with individuals outside the hotelincluding, but not limited to, clients, suppliers, government officials,competitors and other members of the local community.

  • Demonstrates understanding and awareness ofall company policies and procedures relating to Health, Hygiene and FireLife Safety.

  • Performsrelated duties and other projects as assigned.

Qualifications

2. REQUIREDQUALIFICATIONS

Education:

Bachelor’s

degree in Hospitality Management or equivalent mix of relevant work experience

and education.

Skills:

Fluent in

Arabic and English. French is a plus

Excellent

interpersonal skills

Strong writing

and communication skills

Analytical

competence

Eye for detail

Experience:

6 to 8 years of experience in the F&B industry

3 of which in a managerial position

Competencies:

Customer Service Orientation

Problem-Solving/Decision Making

Planning/Organizing

Developing others

Drive for Results

Team Orientation

Job: Food & Beverage

Location: Lebanon-Beirut

Requisition ID: BEI0010241