Reservation Executive

Annual budgets both operating and expenditure for the department and ensure that these are met.

Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.

Performance appraisals of the staff in the department.

Implement the annual plan using TBEM framework, linking the department s objectives to the unit s overall strategy.

Administration

To ensure implementation of existing operational standards.

Constantly review, monitor and revise the guest service standards ensuring that they result in guest delight.

Oversees all procedures within the banquets.

Taking care of daily briefings of the staff.

Interacting with the kitchen to ensure availability of certain dishes and special orders.

Preparing MIS reports for analysis.

Establish rapport with the guests maintaining effective customer relationships and handle enquiries, requests and complaints on the services provided.

Taking feedback from the guests personally.

Marketing

To continuously seek ways to maximize revenues and profits including upselling other facilities and services.

To monitor and analyze activities and trends in the banquet facility market and take proactive measures to stay ahead of competition.

People Management

To develop catering sales staff to become multi skilled.

Plan duty rosters and annual leaves of all the staff members.

To appropriately delegate duties and responsibilities so as to equip, develop and nurture them.

Develop departmental trainers in association with the Training department and oversee all training activities in the department.

Annual budgets both operating and expenditure for the department and ensure that these are met.

Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.

Performance appraisals of the staff in the department.

Implement the annual plan using TBEM framework, linking the department s objectives to the unit s overall strategy.

Administration

To ensure implementation of existing operational standards.

Constantly review, monitor and revise the guest service standards ensuring that they result in guest delight.

Oversees all procedures within the banquets.

Taking care of daily briefings of the staff.

Interacting with the kitchen to ensure availability of certain dishes and special orders.

Preparing MIS reports for analysis.

Establish rapport with the guests maintaining effective customer relationships and handle enquiries, requests and complaints on the services provided.

Taking feedback from the guests personally.

Marketing

To continuously seek ways to maximize revenues and profits including upselling other facilities and services.

To monitor and analyze activities and trends in the banquet facility market and take proactive measures to stay ahead of competition.

People Management

To develop catering sales staff to become multi skilled.

Plan duty rosters and annual leaves of all the staff members.

To appropriately delegate duties and responsibilities so as to equip, develop and nurture them.

Develop departmental trainers in association with the Training department and oversee all training activities in the department.