To provide a friendly and professional service that always exceeds guests’ expectations.
To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
To comply with local legislation as required.
To respond to any changes in the division as dictated by the needs of the industry, company or hotel.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
Conduct and attend training sessions as outlined.
Perform other tasks or projects as assigned by the Director of Catering or Director of Food & Beverage.
The ability to actively solicit and book all types of catering business from various sources of leads.
The ability to develop creative and attractive menu presentations for potential clients.
The ability to respond to all telephone and walk in inquiries regarding catering space.
The ability to maintain an active trace/follow-up system on all personal sales calls.
The ability to coordinate the sales efforts between sales department and catering to insure proper utilization of function space to yield maximum revenues.
The ability to conduct tours of the property with meeting planners and potential clients.
The ability to negotiate with clients and achieve maximum revenue/profit potential while satisfying client needs.
The ability to comfortably entertain appropriate clients.