IHG F & B Service Executive - Holiday Inn New Delhi Mayur Vihar Noida in United States

Description:

Do you see yourself as a Food & Beverage Service Professional?

What's your passion? Whether you're into juggling or carving at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

1. The Location

Holiday Inn New Delhi Mayur Vihar Noida

Ideally located just off the DND Flyway , Holiday Inn New Delhi Mayur Vihar Noida hotel is just 25 minutes drive from shopping at Connaught Place in Delhi`s city center and a 20 minute drive from tourist attractions like the the Akshardham Temple, Rajghat, Old Fort and Humayun's Tomb and also close to the new Taj Expressway, making it the perfect base for guests visiting the Taj Mahal in Agra. Our hotel has 192 guest rooms including two suites, Café on 3 all-day dining restaurant that serves Asian, Western and Mediterranean cuisine that offers quintessential American cuisine along with premium beverages, the 24-hour Business Center with a boardroom and two meeting rooms and banqueting facility for up to 650 guests. Dedicated to providing guests with exceptional service, Holiday Inn New Delhi Mayur Vihar Noida evokes a unique combination of understated elegance and modern luxury.

Join us as F & B Executive at Holiday Inn New Delhi Mayur Vihar Noida . You’ll have ambition, talent and obviously, some key skills. Because, for this vital role, we’re looking for someone who:

· demonstrates a pleasant personality with a mature disposition

· is willing to go the “Extra Mile” in order to exceed guests’ expectation

· is a team player and contributes to ensure the smooth operations of the Food & Beverage Service

· is able to work on a rotating roster

· preferably has a certification/ basic knowledge in Hospitality/ Tourism

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

So whoever you are, whatever you love doing, bring your passion to IHG and we’ll make sure you’ll have room to be yourself.

Qualifications

1. KEY RESPONSIBILITIES

Job Summary – (Role Summary)

·

Manages the procurement and delivery

of conference and meeting.

Essential Duties and Responsibilities – (KeyActivities of the role)

·

Take responsibility

for the co-ordination and monitoring of all meetings and convention

·

Ensure

contracts are completed and revised

·

Manage the

standards and procedures of the department, for instance, ensuring that

business has been signed prior to commence planning

·

Manage the

rooming list process

·

Co-ordinate

the allocation of space for the conference and associated events

·

Entertain

clients

·

Liaise with

the Reservations Department for room availability and room preferences

·

Liaise with

the following departments in procurement of the business:

o

Sales Team

o

IHG

reservations office

o

Regional

Sales and Marketing

·

Conduct

room familiarizations and site inspections

·

Monitor

Competitor activities

·

Maintain

and develop contacts with business generators, meeting and conference planners,

visitors/Conference Bureau, travel agents, tour operators, airlines, corporate

accounts

·

Supervises

the functioning of all banqueting department employees, facilities, sales and

costs, to ensure maximum departmental profit is achieved.

·

Controls

and analyses, on an on-going basis, the following, in an effort to ensure

optimum performance:

o

Quality

levels of product and service

o

Guest

satisfaction

o

Merchandising

and Marketing

o

Operating

costs

o

Sanitation,

cleanliness and hygiene

·

Oversees

the preparation, presentation and service of banquet Food and Beverage products

to ensure highest quality at all times

·

Establishes

and maintains effective employee relations

·

Supervises

and coordinates in liaison with the Food and Beverage Manager and the Executive

Chef, the pricing and preparation of banquet menus, and beverages and wine

lists by taking into consideration such factors as:

o

Local

requirements

o

Market

needs

o

Competition

o

Trends

o

Recipes

o

Potential

costs

o

Availability

of Food and Beverage products

o

Merchandising

and promotion

·

Coordinates

with the Purchasing Manager for special for special purchasing relating to the

Banqueting Department

·

Attend and

contributes to the weekly hotel department head and Food and Beverage

department meetings

·

Establishes

and maintains a record system to include the following:

o

Files on

all previous functions

o

Banquet and

reservation book

o

Customer

contact file

o

Sales

solicitation programme

o

Room

utilization

o

Menu file

o

Promotion

file

o

Activities

file

o

Union

information

o

File on

casuals

o

Solicits

and follows-up on business referrals and potential sales leads

·

Assists the

Food and Beverage manager with the following:

o

Inspection

checklist

o

Department

reports

·

Other

reports as required

·

Works with

Human Resources on manpower planning and management needs

·

Works with Sales

Manager and Food and Beverage Manager in the preparation and management of the

Department’s budget

2. REQUIRED QUALIFICATIONS

Required Skills –

·

Demonstrated

ability to interact with customers, employees and third parties that reflects

highly on the hotel, the brand and the Company.

·

Alcohol

awareness certification and/or food service permit or valid health/food handler

card as required by local government agency.

·

Problem

solving, reasoning, motivating, organizational and training abilities.

·

Good writing

skills

·

Leadership

skills.

Qualifications –

·

Diploma in Hotel Management, Sales & Marketing

or related field.

Experience –

·

3 years related experience, including management

experience, or an equivalent combination of education and experience

3. ACCOUNTABILITY

Number of employees supervised –

Direct Asst

Banquet Manager / Banquet Services Manager

Indirect Banquet Services Employees

Annual Operating Profit/Payroll Budget –

·

Department

Budget

·

Sales

Target

Key Metrics –

·

Departments

Budget

·

Sales

Target

·

Employee

Satisfaction Survey

Decision Making Responsibilities (Decision Rights)–

·

Department

Budget

·

Guests

Requests

4. KEYRELATIONSHIPS

Key Internal Relationships –

·

Hotel

Employees and Corporate Employees

Key External Relationships –

·

Interacts with guests and individuals outside the

hotel including, but not limited to, current and potential clients, owning

company representatives, suppliers, competitors and other members of the local

community.

1. KEY RESPONSIBILITIES

Job Summary – (Role Summary)

·

Manages the procurement and delivery

of conference and meeting.

Essential Duties and Responsibilities – (KeyActivities of the role)

·

Take responsibility

for the co-ordination and monitoring of all meetings and convention

·

Ensure

contracts are completed and revised

·

Manage the

standards and procedures of the department, for instance, ensuring that

business has been signed prior to commence planning

·

Manage the

rooming list process

·

Co-ordinate

the allocation of space for the conference and associated events

·

Entertain

clients

·

Liaise with

the Reservations Department for room availability and room preferences

·

Liaise with

the following departments in procurement of the business:

o

Sales Team

o

IHG

reservations office

o

Regional

Sales and Marketing

·

Conduct

room familiarizations and site inspections

·

Monitor

Competitor activities

·

Maintain

and develop contacts with business generators, meeting and conference planners,

visitors/Conference Bureau, travel agents, tour operators, airlines, corporate

accounts

·

Supervises

the functioning of all banqueting department employees, facilities, sales and

costs, to ensure maximum departmental profit is achieved.

·

Controls

and analyses, on an on-going basis, the following, in an effort to ensure

optimum performance:

o

Quality

levels of product and service

o

Guest

satisfaction

o

Merchandising

and Marketing

o

Operating

costs

o

Sanitation,

cleanliness and hygiene

·

Oversees

the preparation, presentation and service of banquet Food and Beverage products

to ensure highest quality at all times

·

Establishes

and maintains effective employee relations

·

Supervises

and coordinates in liaison with the Food and Beverage Manager and the Executive

Chef, the pricing and preparation of banquet menus, and beverages and wine

lists by taking into consideration such factors as:

o

Local

requirements

o

Market

needs

o

Competition

o

Trends

o

Recipes

o

Potential

costs

o

Availability

of Food and Beverage products

o

Merchandising

and promotion

·

Coordinates

with the Purchasing Manager for special for special purchasing relating to the

Banqueting Department

·

Attend and

contributes to the weekly hotel department head and Food and Beverage

department meetings

·

Establishes

and maintains a record system to include the following:

o

Files on

all previous functions

o

Banquet and

reservation book

o

Customer

contact file

o

Sales

solicitation programme

o

Room

utilization

o

Menu file

o

Promotion

file

o

Activities

file

o

Union

information

o

File on

casuals

o

Solicits

and follows-up on business referrals and potential sales leads

·

Assists the

Food and Beverage manager with the following:

o

Inspection

checklist

o

Department

reports

·

Other

reports as required

·

Works with

Human Resources on manpower planning and management needs

·

Works with Sales

Manager and Food and Beverage Manager in the preparation and management of the

Department’s budget

2. REQUIRED QUALIFICATIONS

Required Skills –

·

Demonstrated

ability to interact with customers, employees and third parties that reflects

highly on the hotel, the brand and the Company.

·

Alcohol

awareness certification and/or food service permit or valid health/food handler

card as required by local government agency.

·

Problem

solving, reasoning, motivating, organizational and training abilities.

·

Good writing

skills

·

Leadership

skills.

Qualifications –

·

Diploma in Hotel Management, Sales & Marketing

or related field.

Experience –

·

3 years related experience, including management

experience, or an equivalent combination of education and experience

3. ACCOUNTABILITY

Number of employees supervised –

Direct Asst

Banquet Manager / Banquet Services Manager

Indirect Banquet Services Employees

Annual Operating Profit/Payroll Budget –

·

Department

Budget

·

Sales

Target

Key Metrics –

·

Departments

Budget

·

Sales

Target

·

Employee

Satisfaction Survey

Decision Making Responsibilities (Decision Rights)–

·

Department

Budget

·

Guests

Requests

4. KEYRELATIONSHIPS

Key Internal Relationships –

·

Hotel

Employees and Corporate Employees

Key External Relationships –

·

Interacts with guests and individuals outside the

hotel including, but not limited to, current and potential clients, owning

company representatives, suppliers, competitors and other members of the local

community.

Job: Finance & Business Support

Location: New Delhi

Requisition ID: NEW002620