Event Manager Job at Marriott Bonvoy (Kota Kinabalu)

Job Description

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties.

Job Responsibility

Manages departmental inventories and assets including par levels and maintenance of equipment
Conducts monthly department meetings with the Banquet captains and employees
Maintains attendance log for banquet employees
Maintains and enforces established sanitation levels
Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.)
Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores
Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs)
Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor
Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction
Schedules banquet service staff to forecast and service standards, while maximizing profits
Attends and participates in all pertinent meetings
Leads shifts and actively participates in the servicing of events
Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation
Sets a positive example for guest relations
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints
Empowers employees to provide excellent customer service
Strives to improve service performance
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges
focuses on continuous improvement of guest satisfaction
Interviews and hires Banquet captains and employees with appropriate skills
Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job
Ensures employees understand expectations and parameters
Observes service behaviors of employees and provides feedback to individuals
Reviews comment cards and guest satisfaction results with employees
Participates in the development and implementation of corrective action plans
Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures

Requirements

High school diploma or GED
2 years experience in the event management, food and beverage, or related professional area

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