Conference & Banqueting Manager

Salthill Hotel

Job title: C&B Manager

Reporting to: Hotel Manager, Operations Manager

Summary of key activities

• Monitor, coordinate and communicate event bookings, ensuring accuracy of billing and information, maintaining up to date profiles, and recording client feedback post event
• Up-sell products and services throughout all event process to maximize revenue
• Managing the Conference & Banqueting Team to maximise employee productivity and satisfaction
• Ensuring the training and event briefing takes place on time and in advance of all events.
• Ensure a detailed pass over after each function
• Ensure a detailed brief on each function is left for other management in your absence
• Monitoring department’s overall service, interaction with other departments, etc
• Knowledge of departmental equipment – including technical equipment i.e. AV System
• Train all Conference and Banqueting staff on the use of the AV equipment
• Ensuring that all charges of meetings, conferences and dinners are accurate and followed through prior guest departure
• Ensuring compliance with specifications of Weddings, Conferences & Event details by working closely with Sales and other Food & Beverage Outlets
• Ensuring room is set up in accordance with customer specifications by supervising set-up staff and inspecting function rooms prior to events
• Checking rooms comfort, lighting, equipment, and temperature reporting any maintenance issues to the operations manager.
• Meeting required needs of banquet orders by assuring proper inventory of all banquet equipment and supplies
• Liaising with operations manager who will place orders for Conference and Events consumable items
• Achieving profit goals by ensuring that negotiated conference and banqueting rates are in line with hotel profit objectives
• Follows-up with guests to determine satisfaction; measures result and establishes strategies to improve the quality of the guest experience
• Ensuring that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department
• Implementing strategies to improve guest service, food production techniques and efficiency
• Focused on delivering a high level of customer/ client service
• To fully understand the pricing structure and maximise opportunity during peak and off-peak periods
• To have an in depth knowledge of key competition and their strengths and weaknesses versus the Group/companies
• Build a relationship with the customers and deal with any queries they may have at any point
• Be present for all major functions and weddings · Implement all hotel policies and ensure conference and banqueting team meet all service and presentation standards as agreed with senior management · Adhere to Health & Safety Procedures and other Company Policies and Procedures
• Meet and greet all clients during the event phase and ensure the smooth handover of the event to the operations team for the execution of details
• To attend weekly HOD meetings were possible ensuring a brief is received if this isn’t possible.
• Liaise and maintain a relationship with other departments to ensure the effective, efficient, and smooth running of events