Job Description

Job Responsibilities
'*Receives inputs from catering sales, creates a weekly plan and allocates work to the team members through briefings and discuss operational concerns if any.

• Coordinates with the concerned departments to ensure all arrangements are done as per the function prospectus.

• Coordinates with the concerned department to maintain the equipment and upolstery upkeep, ensure proper & safe usage of both existing & new equipments, upkeep of banquet halls in terms of cleanliness and ambience of the venue.

• Coordinates with the Materials department for items required on a daily basis and follow up on the delivery of items that are not readily available in the stores.

• Liaise with the Executive Chef/Sous Chef for any dietary specifications of the guest and timely pick up of the food.

• Ensures that all the departments involved in the function are aware of the proceedings of the event.

• Monitors the breakage in the department on a regular basis and identify the root cause.

• Maintains optimum inventory level in the department and ensure no expiry items are present

• Identify the number of extra manpower required for a particular event and raise a requisition accordingly in consultation with the HOD, Human Resources and Finance.

'*Reviews guest feedback on Trust You (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken in consultation with the HOD.

• Reviews arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments.

• Maintains regular contacts with corporate and individual guests, and build strong relationships with them.

• Handles guest complaints in a prompt and courteous manner and ensure service recovery is done as per the hotel guidelines.

• Ensures timely closure of guest queries.

'*Recruitment and On-boarding - Assists in the recruitment process and familiarize with the department workforce plans, hiring schedule and interview of candidates. Assign buddies to new team members and monitor the progress of departmental induction

• Performance Appraisal - To plan and execute the department goals which is set by the HOD in line with the hotel and department strategies. Communicate goals, conduct Q-Chats (quarterly performance reviews), analyse performance and provide relevant input for training programs.

• Coaching/ Counseling/ Mentoring - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

• Disciplinary - Escalates misconduct by the team member to the HOD and participates in the disciplinary procedure. Needs to adhere to the standards of Tata Code of Conduct and values of IHCL

• Training - Conducts trainings as per the training calendar and recommends suitable training programs to the HOD to address individual capability gaps. Participates in certification of team members in key skills. Ensures self and team members attend appropriate core training classes

• Rewards & Recognition - Maintain a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) program

• Engagement - Demonstrate a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans in consultation with the HOD

• Leave Management- Approves duty rosters prepared by the Assistant Restaurant Manager/Catering Assistant and leaves of direct reportees.

'*Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance

• Follows the internal audit checklists as per the IHCL Safety Guidelines

• Adheres to all departmental legal compliances

'*Identify risks and develop HIRA (Hazard Identification and Risk Assessment).

• Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)

'*Reviews financial reports and statements to determine how the department is performing against budget.

• Implements the action plan/strategies to drive revenues of the department on a daiy basis in consultation with the HOD.

• Participates in the revenue meetings and contribute towards achieving department revenue targets.

• Analyzes information, plans expenses against forecasted revenues so as to ensure that the restaurant EBITDA % is achieved on a monthly basis.

• Manages and allocates resources to optimize cost in consltation with the HOD.

• Checks the daily requisitions of the restaurant and ensure par stock is maintained.

• Checks the vendor bills and complimentaries before submitting it to the HOD.

• Conducts cost analysis and competition survey to optimize the pricing of the menu

'*Familiarize with the hotel annual business strategy.

• Develops restaurant goals and strategies in consultation with the Director of Food & Beverage and ensure alignment with the hotel business strategy.

• Conducts periodic competition analysis and plan tactical strategies in consultation with the HOD to increase and maintain a leading share in the market.

Job Requirements
The Banquet Manager is responsible for the management, operations and overall performance of Banquet Operations. The position is reponsible to work menu planning, maintaining hygiene, safety & brand standards and provides hands-on support to the team during daily operations.The Banquet Manager must ensure maximization of profits, enhancement of customer's experience and satisfaction, by establishing quality standards and maintaining high employee morale resulting in creating an iconic and profitable hotel and is accountable to ensure standards and legal obligations are followed.

• Budgeting & Forecasting
• Cost Management
• Knowledge of HR,Training, Sustainability, Sales & Marketing & Financial tools & techniques
• Business Acumen
• Computer Skills
• Written & Verbal Communication
• Safety & Hygiene Practices
• Knowledge of Interior Design
• Strategic Thinking
• Anaytical Approach
• Coaching & Mentoring
• Team Building & Orientation
• Interpersonal Effectiveness
• Result Orientation
• Customer Centricity
• Service Orientation
• Conflict Resolution & Managing Crisis
• Decision Making
• Mutual Respect
• Proactivity
• Empowerment