• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on day to day basis.
• Maintain complete knowledge of and comply with all resort and departmental policies and procedures, ensuring that Catering & Events team are informed as well.
• Liase daily with Catering & Events team to review status of business, schedules, priority assignments, bookings, and all information pertinent to the department operation.
• Direct and monitor the performance of Catering & Events team, ensuring that all procedures are followed, and correct any deficiencies with respective personnel.
• Organize and delegate traces for follow-up, be familiar with status of each tasks.
• Review feedback of event clients with the relevant departments, follow up any problems noted and file.
• Review Banquet sales for the previous day, resolve discrepancies with accounting, track revenue against budget.
• Review Banquet checks for the previous day's functions, ensure accuracy of charges and presence of guest signature, resolve discrepancies, if any.
• Establish a departmental manual identifying all policies relevant to booking functions with respective charges.
• Ensure that Catering & Events team are knowledgeable of such:
  • Rooming lists procedures
  • Group Resume process
  • Group Pre-cons and Post-cons
  • Function room capacities and various set ups
  • Blocking space (definite/tentative)
  • Use of all forms
  • Menus and pricing
  • Guarantee policy
  • Cancellation & Attrition policy
  • Payment policy
  • Room rental charges
  • Corkage fees
  • Food handling policy
  • Service charges
  • Miscellaneous pricing (floral, entertainment, etc.)
  • Shipping/receiving policy
  • Lost and found policy
• Ensure that Catering & Events team are familiar with Banquet service standards to better sell/upsell the facilities.
• Regularly review the request of Catering & Events team to block spaces, ensuring that appropriate space is blocked to accommodate the group's requirements.
• Establish and monitor the file and trace system.
• Assign specific files and sales objectives to Catering & Events associates.
• Ensure client files are kept organized and current with all required information.
• Monitor and handle inquiry calls on a timely basis.
• Assist with selling and group detailing as needed with the team.
• Ensure that all calls and emails are answered and replied promptly by the Catering and Events team.
• Monitor daily reports and assist Catering & Events team in determining follow-up actions.
• Monitor response time to messages, ensuring that all messages are returned promptly.
• Establish standardized form letters for use by all Catering & Events team as response to inquiries, tentative/ definite bookings, thank you, cancellations, and re-bookings.
• Ensure appropriate letters are sent and filed.
• Monitor and mentor, the Catering and Events team in a positive way.
• The catering sales team to be set on S.M.A.R.T plans, and that the progress have to be monitored and reviewed regularly.
• Actively solicit and book new business through orchestrated prospect calling.
• Set strategic plans with the Catering and Events Managers to find new clients through vendor relationships.
• Meet with clients to work out the details of their functions.
• Escort clients through the resort and highlight features of facilities as well as available services.
• Suggestively sell menus, which meet the client's needs and maximize revenues.
• Liase with the Director of Food and Beverage and Executive Chef to plan special requests for clients and special event menus; arrange introductions between the client and the team.
• Ensure that all definite functions are detailed accurately on Banquet Event Orders and distributed to designated departments on a timely basis.
• Review estimated guarantees and ensure that firm guarantees are obtained 3 business days prior to scheduled function; ensure that the overset figure complies with established standards.
• Monitor the preparation and distribution of the Daily Event Sheet; ensure that all information is complete and accurate and distributed on a timely basis.
• Monitor changes to Banquet Event Orders, ensure that accurate information is communicated to respective departments on a timely basis to best service the client.
• Identify groups which do not have scheduled functions and communicate with outlets to help them anticipate expected business levels.
• Prepare and distribute the event forecast identifying covers and sales by meal period.
• Check function room set-ups prior to guest arrival, ensuring all details agree with client's requirements and resort standards, ensure respective personnel correct deficiencies.
• Meet with the operations team prior to function time to verify arrangements and to observe the details of events.
• Welcome group contact upon arrival at function and ensure guest satisfaction.
• Check that functions are properly staffed to provide the required standard of service, ensure that staff are well groomed, resolve any deficiencies with the Banquet Manager and/or Supervisor on duty.
• Assist in supervising the service of functions, ensuring guest satisfaction.
• Monitor, handle and process all billing/payment procedures according to accounting standards.
• Monitor guest reactions and confer with service associates to ensure guest satisfaction.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Always promote positive guest relations.
• Be familiar with all resort services, features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints, ensuring overall guest satisfaction.
• Contact clients after scheduled functions to ensure guest satisfaction and to solicit rebooking.
• Conduct weekly BEO review meetings, resolve any discrepancies.
• Attend designated meetings, menu, and tastings.
• Conduct ongoing training with existing associates.
• Provide feedback to Catering & Events associates on their performance, handle disciplinary problems and counsel associate according to the set forth procedures.
• Foster and promote a cooperative working climate, maximizing productivity and team morale.
• Prepare and present weekly forecast with accuracy.
• Conduct regular review of function booking with the Director of Sales, agree the potential dates, which pose a negative impact on the available function space, confirm release dates for "hold all space", ensure that Catering and Events team comply with restricted dates.
• Prepare and distribute the monthly booking report according to procedures, compare actual to forecast.
• Monitor, maintain and distribute a monthly Lost Business Report following resort standards, ensure appropriate pieces of lost business are traced for future solicitation.
• Prepare and distribute an annual catering-marketing plan in accordance with resort specifications and standards, assign monthly action steps to Catering & Events team and follow up on each, adjust and update the marketing plan each quarter.
• Any other duties and responsibilities that may be assigned from time to time by the Management and superior.

• Minimum 2 years’ experience in similar capacity with a preference in an international hotel/resort
• Must be able to perform job functions with attention to detail, speed, and accuracy
• A clear thinker, remaining calm and resolving problems using good judgment
• Able to work with minimal supervision
• Fluent in English to meet business needs
• Excellent leadership and team management skills
• A good team player, excellent interpersonal skills, sense of decency, honest and reliable
• Familiarity with food and beverage cost control

Kindly email your application with the most updated resume to careers.prlgk@parkroyalhotels.com.

Due to the restriction of Employment Visa in Malaysia, please note that this position is only opened for local Malaysian or candidates legal work rights in Malaysia only.

We regret to inform that only shortlisted candidates will be notified.