Job Description

DUTIES AND RESPONSIBILITIES:

Achievement of budgeted food sales, beverage sales, labour

costs

and

profitability

Completion of Customer Follow-up calls on a timely basis.

Timely

analysis

of Food & Beverage Prices in relation to competition.

Participation and input towards F&B

Marketing

activities.

Entertainment of potential and existing customers.

Preparation of Sales

Promotions

& Mailings.

Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

Telemarketing to previous clients to inquire about possible future bookings.

Development and maintenance of all department control procedures.

Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

To confirm all details relative to group functions with meeting/banquet planners.

Supervision of daily paper flow including Proposals, and Function Contracts.

Maintenance of Hotel

credit

policies.

Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)

Evaluation forms must accompany all

invoices

Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.

Completion of monthly

forecast

Attendance and participation at weekly F & B meeting and Department Head meeting.

To assist in menu planning and pricing.