· To fully understand and strictly adhere to all of the policies and procedures outlined in the Departmental Operations Manual.

· To respond to the results of guest satisfaction surveys and ensure the relevant changes are implemented.

· To supervise and oversee the smooth and efficient operation and administration of designated function, conference and/or event and assist associates particularly during busy service periods.

· To possess thorough knowledge of the menu, beverage list and equipment.

· To conduct spot checks on floors.

· To deputize for Manager in his/her absence.

· To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.

· To liaise with the Kitchen and other supporting departments on daily operation and quality.

· To ensure the set-up of function rooms are completed according to the specified requirements and liaise with Event Sales and/or Marketing Communications Manager regarding any changes.

· To strictly adhere to the schedule determined on the running sheet or as advised by management and/or client.

· To ensure that the Event Service areas are kept clean and organized, both at the front as well as the back of house.

· To assist in issuing repair and maintenance job orders and follow up the repair to ensure the proper maintenance of the Event Service Department

· To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.

· Follows Event Standards for customer service

· Oversees relevant Event Service Leaders, checking on the progress of each Event as they strive to meet and exceed the guest’s expectations.

· To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the Manager or Assistant Director of Food Beverage, if no immediate solution can be found and assure follow up with guests.

· To establish a rapport with guests maintaining good customer relationships.

· To ensure all associates deliver the brand promise and provide exceptional guest service at all times.

· To keep a positive and professional relationship between Service, Kitchen and Event Sales and Planning

· To ensure all associates provide excellent service to internal customers in other departments as appropriate.

· Assists associates to handle any guest’s special requests or complaints.

· Act as an Event Service Leader for all types of events – especially large VIP functions and be available to guests especially during set-up, coffee breaks and meal breaks.

· Meets and liaises with the Kitchen and Beverage Department before the event to go through the final details and special requests. Maintain constant communication with the Chef de Cuisine Events to ensure a smooth operation.

· Keeps a stock of items to assist clients with last minute requests – both technical and ancillary products.

· Implement food safety programs and procedures.

· Always practice safety in handling food.

· Performing personal and environmental hygiene in food and beverage business.

· Conducting Food Safety Training.

· Performing Personal and Environmental Hygiene in the Management of Food Business Services.

· To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.

· To fully understand and strictly adhere to all of the policies and procedures outlined in the Departmental Operations Manual.

· To respond to the results of guest satisfaction surveys and ensure the relevant changes are implemented.

· To supervise and oversee the smooth and efficient operation and administration of designated function, conference and/or event and assist associates particularly during busy service periods.

· To possess thorough knowledge of the menu, beverage list and equipment.

· To conduct spot checks on floors.

· To deputize for Manager in his/her absence.

· To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.

· To liaise with the Kitchen and other supporting departments on daily operation and quality.

· To ensure the set-up of function rooms are completed according to the specified requirements and liaise with Event Sales and/or Marketing Communications Manager regarding any changes.

· To strictly adhere to the schedule determined on the running sheet or as advised by management and/or client.

· To ensure that the Event Service areas are kept clean and organized, both at the front as well as the back of house.

· To assist in issuing repair and maintenance job orders and follow up the repair to ensure the proper maintenance of the Event Service Department

· To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.

· Follows Event Standards for customer service

· Oversees relevant Event Service Leaders, checking on the progress of each Event as they strive to meet and exceed the guest’s expectations.

· To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the Manager or Assistant Director of Food Beverage, if no immediate solution can be found and assure follow up with guests.

· To establish a rapport with guests maintaining good customer relationships.

· To ensure all associates deliver the brand promise and provide exceptional guest service at all times.

· To keep a positive and professional relationship between Service, Kitchen and Event Sales and Planning

· To ensure all associates provide excellent service to internal customers in other departments as appropriate.

· Assists associates to handle any guest’s special requests or complaints.

· Act as an Event Service Leader for all types of events – especially large VIP functions and be available to guests especially during set-up, coffee breaks and meal breaks.

· Meets and liaises with the Kitchen and Beverage Department before the event to go through the final details and special requests. Maintain constant communication with the Chef de Cuisine Events to ensure a smooth operation.

· Keeps a stock of items to assist clients with last minute requests – both technical and ancillary products.

· Implement food safety programs and procedures.

· Always practice safety in handling food.

· Performing personal and environmental hygiene in food and beverage business.

· Conducting Food Safety Training.

· Performing Personal and Environmental Hygiene in the Management of Food Business Services.

· To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.

Indonesian Nationality or expatriate with a degree in Hospitality or Business ManagementHas minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel ChainPrevious experience in Luxury Hotel or international experience are advantagesStrong in leadership and business acumenExcellent English communication skills, strong guest service mindset and people management development skillsIndonesian Nationality or expatriate with a degree in Hospitality or Business ManagementHas minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel ChainPrevious experience in Luxury Hotel or international experience are advantagesStrong in leadership and business acumenExcellent English communication skills, strong guest service mindset and people management development skills