Catering Sales Manager

2 weeks ago

Singapore FURAMA HOTEL SINGAPORE PTE LTD Full time

1) Responsible for the successful marketing of the Banqueting and Catering services and the operational aspects of its department without compromising hotel policies, standards of services, government statutory laws and regulations

2) Ensures that the hotel’s integrity is not prejudiced by infringements pertaining to the following government statutory laws and regulations:
a Liquor laws

b MOE laws and regulations

c Fire laws

d Labour laws

e Custom & Excise departments

3) Ensures that enquiries will be made out on the proper reservation forms containing as much information as possible. All official letters are prepared, reviewed by the F & B Manager and sent out immediately.

4) Ensures that the timely releases of the monthly/weekly information sheets and daily event order to the various departments (as per distribution list). Any amendments and additions are likewise circulated to the departments concerned.

5) Ensures that the weekly and monthly sales report submitted one week after month end to the F & B Manager together with monthly total business achieved against budget. A preview of next month’s and quarterly period will also be reviewed.

6) Develop catering promotions on packages and submit proposal to the Director of Catering for approval.

7) Ensures that all invoices to clients are checked for correctness before being released and a copy of the invoices and staff allocation plans are filed by function name for the future reference.

8) Responsible for the banquet sections yearly forecast on revenues and operating costs.

9) Ensures marking action plans are formulated, taking into account: business mix, high/low seasons, and international events, mailing solicitation letters, follow-up visits and food & beverage promotions.

10) Ensures the proper guidance and management of Asst. Banquet Sales Manager towards agreed objectives of the Banquet Sales target which governs marketing policies and desired business mix by monthly and quarterly periods.

11) Liaison with Banquet Operations Manager one hour before the commencement of each function on the following:

- Room set-up, equipment and room temperature
- Linen
- Uniform and staffing
- Listens into roll-calls on service procedures
- Lighting, air-conditioning, landscape etc.
- Duty technician
- Food portions, menu items and display
- Taste menu items in kitchen, when necessary
- Toilets for cleanliness, freshness etc. - Make spot checks on kitchen and service crew during function
- Progress of functions build up and to take appropriate action when need arises

12) Maintains his role as the representative of the hotel by way of speech, mannerism, deportment, dressing, whether in or out of the hotel

13) Provides and assists function organizer /client with proposals on menus, floor plan, meeting planner and other material requested for the conclusion of a successful function.

14) Perform any duties that may be assigned from time to time.

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