マンダリン オリエンタル 東京ではホテルでの宴会（バンケット）のマネジメントにおける豊富なご経験をお持ちの方を採用したいと考えております。

宴会のサービスのクオリティ水準を向上させ、お客様の満足度を高めることに熱意をお持ちの方、ご応募をお待ちしております。

■応募条件

・日本のラグジュアリーホテルでの宴会部門での豊富な経験をお持ちであること
・日本語スキルと英語スキル（いずれもビジネスレベル）

・クオリティの高いサービスを最優先し、支出・予算・設備管理をマネジメントできること

・バンケットオペレーションチーム内でリーダーシップを発揮し、チームワークを育む役割を担えること

・日本のラグジュアリーホテルの宴会部門での豊富なご経験（サービスを含む）やビジネスマインド、社交的なスキルをお持ちであること

Strategic Intent

It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of Banquet and be pro-active, creative and results driven.

Scope of Position

Director of Banquet manage the operational and financial aspects of the Banquet operation. He/she insures the implementation and consistency of the company standards and supports the F&B senior management team in driving forward the Banquet ambitions of the property.

Director of Banquet is responsible for the overall daily Banquet operation, budgeting, maintenance of quality standards, training and reviews of all colleagues.

Organisational Structure

Director of Banquet reports directly to the Director of F&B and Assistant F&B Director.

Duties and Supporting Responsibilities

Ensure smooth running of Banquet operations and maintain standards within budget and outlet areas:

Administration

• To manage the function of all Banquet, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.
• To control and analyse, on an on-going basis, in order to optimise the following:

• Quality levels of products and service
• Guest Satisfaction
• Quality Measurements (MO Standard such as LQE and MO Pillars)
• Merchandising and Marketing
• Financial Performance
• Hygiene and cleanliness

• To coordinate and supervise the preparation, presentation and service of food and beverage products to ensure the highest quality at all times.

• To keep an up-to-date standard recipe file for Banquet items to include:

• Sales History
• Sales Mix
• Actual costs
• Potential costs
• Par stock
• Production time

• To ensure maintenance and programming of all F&B systems.
• To ensure that all hardware is operational and updated.
• To organize annual maintenance of the contingency systems that supports IT&T equipment and systems.
• Identify F&B technology trends that might be suitable and appropriate for the operation
• To participate in public relation activities or promotional activities designed at enhancing the image and profitability of the Banquet operation.
• To work with Corporate Sales and Wedding Sales to manage and create profitability and image of the Banquet operation.
• To monitors and analyse the competitors operations in order to assess their activities and trends and to ensure that we keep getting better to keep us the best.
• To review and analyse market trends globally and locally in order to keep up to date in our operation.
• Exactly know the market and be aware of future trends, innovations and trends and set these in place.

Human Resources/ Colleagues

• To conduct or to ensure Food & Beverage meetings relating to; but not limited to following:

• Overall Food and Beverage financial results and profitability
• Projected business
• Operations results and problems
• Changes in procedures
• New management policies
• Quality improvement/results
• Sales improvement
• Productivity improvement
• Career development, succession planning, education
• To attend all other meeting as required by the administrative calendar

• To provide leadership and support for all colleagues who are reporting to the Banquet Manager.
• To establish and maintain effective employees relations.
• To conduct such functions, as interviewing, hiring, employee orientation, appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity. To consult with F&B Seniors as appropriate in performing above duties.
• To develop and implement formal training plans for Banquet colleagues.
• To conduct regular colleague appraisals and update information on PROFILE to ensure succession planning

Financials

• To coordinate with the Purchasing Division to determine the minimum and maximum food and beverage per stocks. To approve all wine purchases and other food and beverage items in accordance with hotel procedures.
• To closely monitor on a daily, weekly, monthly basis the financial performance of Banquet providing solution to improve problem areas and assisting in implementing corrective measures.
• To participate in the preparation of the annual budget, taking ownership for the F&B Division sections.
• To prepare F&B annual Capex plan and management of Capex projects and expenditure.
• To provide monthly forecast of all Banquet revenues and expenses for the next three months.
• To analyse potential of banquet revenues versus actual
• Approve, manage and coordinate the usage of external casual colleagues (Haizen, Haken Staff) and to foresee the impact on the monthly budget.

Maintaining Standards

• Ensure that SOP Training takes place in order to meet Mandarin Oriental standards
• Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
• Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
• Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement
• Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
• Uphold and enforce all hotel policies and procedures as stated in hotel colleague handbook
• Complete detailed checks of the entire Banquet operation during all service periods taking necessary actions to correct any deviation from quality standards
• Ensures function space and corresponding heart of the house areas are cleaned and maintained.
• Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.
• Maintains a strong working relationship with guests/clients, vendors and competitors.

Health and Safety

• To be aware of, and comply with, safe working practises as laid down under FLHSSE. This will include your awareness of any specific hazards at your work place
• To be aware of, and comply with local and relevant Food Acts.
• To report any defects in the building, plant or equipment according to the Hotel procedures.
• To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
• Works with culinary team to ensure compliance to food handling and sanitation standards.
• To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
• Be aware of Fire safety plans
• Adhere to Safe&Sound procedures regarding Health & safety
• Adhere to Safe&Sound procedures regarding  HACCP standards
• To attend any training deemed appropriate by the GM

https://www.mandarinoriental.com/ja/tokyo/nihonbashi