Events Planning Manager

• JOB PURPOSE

To manage the complete F&B Events and Banqueting operations. As an Events Manager, behaves in an exemplary fashion, leads by example and is responsible for the overall operation of the events and banqueting. He/she embodies the brand mindset, manages the team ensuring guest satisfaction with quality and high standards of service for customers and ultimately leads the operation to attain profitable results.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT
• Ensures guests are well looked after, from the moment they arrive to the time they leave.
• He/She ensures that all events run smoothly in accordance with the specifications validated by the Sales Manager / Meetings Manager and as per the client’s specifications.
•  Optimizes the Meeting offer by making proposals
•  Applies the brand's quality standards (SOP)
• Offers attentive service to guests, adapting to any constraints.
• Establishes good relations with guests, offering advice and fostering customer loyalty.
• KEY OPERATIONAL RESPONSIBILITIES

Financial

• Reviews inventories and manages stocks under his/her responsibility
• Increases revenue for the point of sale through additional sales techniques
• Is overall responsible for the financial performance of the events and banqueting areas.
• Prepares and analyses financial reports/results and implements corrective actions as necessary
• Manages the costs in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality.
• Ensures strict adherence to Events and Banqueting Internal bill settlement policy, as per the company/hotel guidelines.
• Is the point of contact for all departments involved in setting up the event.
•  Boosts cross-departmental working methods thanks to his/her relational skills, adaptability and professionalism.

Operational

• Organizes the work for the team, including the need to multi-skill in employees for job requirements
• Optimizes the staffing as per the operations demands and if required assists other outlets requiring help & making provision for special events etc.
• Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)
• Continuously takes initiatives to enhance and improve his/her team member’s product knowledge.
• Takes initiative to maintain and update repeat guest history and regularly communicates the same to the team members, during  briefings etc.
• Ensures prompt guest recognition on the basis of VIP list / repeat guests as per the guest history.
• Ensures the Events and Banqueting space is prepared to a high standard in order for conducting the guests' Event and ensures that all equipment is used correctly.
• Takes the global level of activity into account when managing the flow of guests and constantly checks the quality, speed and overall efficiency of the team/waiting staff.
• Ensures that the Back of the house service areas is maintained as per the hotel standards.

Business plan /Analysis

• Supervises the team's sales attributes
• Analysis the sales and revenue and strives to achieve and exceed the Financial budgets as per hotel policy.
• 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
• Manages his/her team and is responsible for their talent development and organizes the training required for the same.
• Regularly conducts necessary tests for team members and takes necessary corrective actions.
• 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
• 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 brand standards
• Respects the instructions and safety guidelines for the equipment used
• Works closely with Sommelier to build the wine list of the outlet and ensures the staff training on the same.
• Ensures that the hygiene standards are met all the times.
• Ensures the FIFO rules are implemented by staff and ensures a proper rotation of the stock avoiding bulk stocks in stores.
• 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)