Job Vacancy Catering Sales Executive Singapore September 2020 Novotel Singapore Clarke Quay

Information of Job Vacancy

Title of Job : Job Vacancy Catering Sales Executive Singapore
Company Name : Novotel Singapore Clarke Quay
Placement : Singapore
Date : 14 months ago ---> EXPIRED !
Expired : Yes

Job Vacancy Catering Sales Executive Singapore 2020 Novotel Singapore Clarke Quay. Good Afternoon for friends who are need job. Hopefully not despair stop to find a job that fit with desire your needed. Indeed sometimes find a job that suit is difficult in this year. On this occasion, the admin will give news Job Vacancy Catering Sales Executive Singapore 2020 Novotel Singapore Clarke Quay. Here news more detail about Job Vacancy Catering Sales Executive Singapore 2020 Novotel Singapore Clarke Quay.

Job Vacancy Catering Sales Executive Singapore 2020 Novotel Singapore Clarke Quay

Here is qualifications job description that you must meet to meet Job Vacancy Catering Sales Executive Singapore 2020 Novotel Singapore Clarke Quay which opened end of this month:

Registration No.: 32731800K
Novotel Singapore Clarke Quay, Accor’s flagship property in Singapore is conveniently located near the famed Orchard Road Shopping Paradise and the Suntec City Convention Centre. It is also next to Clarke Quay, Boat Quay and Robertson Quay, the centre of entertainment in Singapore, shopping and a variety of dining experiences from international cuisine to delectable local fare. The hotel features 403 beautifully appointed rooms, meeting rooms, swimming pool, fitness centre, 3 restaurants and 2 bars.
Why Join Us?
Awards & Accolades
  • First hotel in Singapore to achieve Green Globe Certification for its commitment to environmental and sustainable development
  • Singapore Tourism Award 2008 "Best Superior Hotel"
  • Excellent Service Award 2008
  • Hospitality Asia Platinum Award 2007 "Best Executive Lounge" finalist
  • Singapore Tourism Award 2007 "Best Deluxe Hotel" finalist
  • ASEAN Green Hotel Award 2010-2011
  • Singapore Business Events Award 2006 "Corporate Meeting of The Year"

Job Description GENERAL DUTIES:
  • Should possess the ability to organise work schedules and develop inter-departmental / interpersonal communications skills between staff and guests. The person should show initiative, calmness (even in stressful situations), tact, honesty and flexibility. Personal presentation must be of a high standard and he/she must be a team player that can be relied on by his/her team.
  • Be responsible for the development, promotion and sale of conference and MICE business on behalf of the hotel.
  • To manage and oversee the smooth running of the conventions and events department and to maximize the total food and beverage profits by effectively using the physical assets of the department.
  • Maintenance of conference incentive database of key contacts/clients.
  • Preparation and follow up of conference and incentive proposals.
  • Provide quotations for conference and incentives proposals covering venue, function, menu and accommodations.
  • Complete organization of conference and incentive activity/events from confirmation to post event follow up in order to ensure client satisfaction.
  • Co-ordination and hosting of familiarization and site inspection activity including follow-up.
  • Co-ordination and production of conference and incentive collateral materials, i.e., conference kits, direct mail pieces, etc.
  • Participation in promotional and joint venture opportunities in conjunction with Sales and Marketing.
  • Ensure there is an active presence in the hotel as required by business demands or customer and staff needs.
  • Keeps abreast of all changes and/or cancellations of all functions on the change sheet, time, date, venue and number of guests attending, making adjustment in staffing as required and passes this information on to departments concern.
  • To be personally in charge and tale care of all VIP functions and any other requirement that needed.
  • Provide weekly statistics to the Asst Director of Catering Sales and Revenue Manager including past days results and month to date results.
  • Provide daily revenue information to Asst Director of Catering Sales and Revenue Manager.
  • Attend daily management meetings as required advising financial results for department and service related issues.
  • Provide weekly forecasts to Asst Director of Catering Sales.
  • Prepare Banqueting budgets in conjunction with the Asst Director of Catering Sales and Revenue Manager
  • Facilitate the smooth running of the department through adequate and timely supply of materials and equipment.
  • Adhere to the department budget through use of the Purchase order system and inventory control.
  • Be pro-active in controlling costs being fully award of forecasted business and targeted profitability whilst maintaining standards.
  • Maintain a logbook recording all incidents, and guest complaints and compliments.
  • Ensure that all changes are correctly charged to correct function account.
  • On-going training and development of all staff ensuring product knowledge and technical skills are at the highest possible level, thus increasing productivity and ensuring excellent customer experience.
  • Ensure that the Department establishes and maintained an ongoing quality service improvement program through use of hotel guest questionnaires.
  • Achieve a level of service quality and professionalism that consistently meets and preferably exceeds the expectations of guests.
  • Attend major operational problems and needs promptly including customer complaints, enquiries and requests. Practice positive problem solving in all aspects of customer service.
  • Answer all correspondence and enquiries received during the working week within 24 hours of receipt; maintain good public relations with customers.
  • Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
  • Maintain staff focus on ‘the Customer’s need’, individualizing and personalizing service where possible, encourage staff to use initiative.
  • Encourage customer feedback regarding product and services in the Hotel. Listen to and take action on this feedback.
  • Ensure all staff under direct supervision is managed in accordance to the individual contract, workplace agreement or individual agreement.
  • Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damages departmental equipment and record on appropriate maintenance report form.
  • Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.
  • Ensure all staff is aware of procedures to follow in the event of emergency, such as fire, armed holdup, earthquake, bomb, etc in line with Hotel/Company Policy and Legislation.
  • Ensure that strategies and practices are in place to facilitate the efficient and effective staffing of department to achieve financial and service quality targets.
  • Create a team that works together with trust and takes responsibility to meet the goals of the department and Hotel.
  • Implement Accor training initiatives with particular emphasis on coordinated and structured on job training aligned with service standards and service procedures.
  • Develop and implement with Supervisor, strategies to minimize staff turnover.
  • Ensure staff presentation is consistent with hotel staff handbook; uniform correctly presented; name badges worn.
  • Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
  • Develop a team who consider themselves part of the Catering Sales team, are able to sell Hotel facilities and are award of special hotel/company promotions.
  • Consistently deliver a product and service to meet the quality, standards and expectations of customers whilst delivering the promises made by the team.
  • Ensure neat, clean and functionally operating function rooms are presented at all times.
  • Manage the Hotel’s assets in all areas to protect their long term investment value.
  • Maintain a register of all service equipment maintenance and breakages; ensure that regular programmed maintenance is carried out to manufacturer’s specifications.
  • Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
  • Be fully conversant with the Hotel’s fire and emergency evacuation procedures.
  • Report any loss or damage to Hotel, guests or staff assets on the appropriate incident report form.
  • The Assistant Catering Sales Manager is responsible to the Asst Director of Catering Sales and Revenue Manager.
  • In his/her absence, the Assistant Catering Sales Manager may be replaced first by the respective personnel in the Catering Sales appointed by the Asst Director of Catering Sales.
Job Requirements Interested parties please apply by clicking "APPLY NOW"

Only job candidates that satisfies to terms above of that will be called upon to perform further tests. For that, if you are interested and meet the applicants Job Vacancy Catering Sales Executive Singapore 2020 Novotel Singapore Clarke Quay above, please submit your application before job expired.

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