餐飲部 宴會廳/客房餐飲服務副理 F&B Banquet/In-Room Dining Assistant Manager

宴會廳/客房服務，有別於一般大型飯店，提供更精緻高端的宴會服務，僅3個宴會廳場地，最大45坪，建議多數6桌，提供中西式宴會行事，多舉辦精品發表鑑賞、會議等活動。餐飲客房提供86間客房服務、入住房間歡迎點心飲品準備。
https://capellahotels.com/en/capella-taipei/meeting-event

宴會廳/客房服務副理負責協助宴會廳/客房服務經理協調酒店宴會期間及客房所提供的餐飲服務。該職位管理部門的日常協調工作，並與團體及會議活動經理和廚藝總監進行有效的溝通，確保為客人提供卓越的宴會及住宿體驗。

1. 負責執行宴會廳內舉辦的活動及酒店的外燴服務。
2. 負責活動期間向顧客提供高品質的服務。
3. 確保並提供無瑕、高規格、專業和高級的顧客服務體驗，作為所有客房餐飲和特別餐飲體驗相關事宜的典範和專家。
4.協調並協助宴會廳/客房服務經理執行管理，提出倡議和建議，以進一步增強客房餐飲菜單、特別餐飲安排和促銷活動，確保持續改進和更新概念，推動部門獲得更高的利潤。
5. 聯繫不同部門和外部供應商，監控外部公司和合作夥伴（如音訊投影、花店、裝飾公司等）的服務品質。
6. 負責遵守並維護品質、設備和場地的衛生和安全標準。
7. 與宴會業務部門密切合作，預測和協調服務活動，確保與顧客提供個性化服務和高質量接待。
8. 執行並提議改進服務，發展部門的營業額和盈收。
9. 維持對酒店日常服務、活動、促銷和活動的最新了解，有效地向所有團隊成員通報和更新任何變更，以確保顧客獲得最新信息。
10. 確保所有團隊成員認識到富比士標準的重要性，以便提供卓越的審核和服務表現。
11. 分析來自直接反饋、意見卡或任何線上評論的客戶反饋，並提供戰略方向，以持續改進整體評分。
12. 授權團隊成員承擔責任，超越客戶期待。委派責任並期望能夠得到負責和定期反饋。

The F&B Banquet/In-Room Dining Assistant Manager is responsible for assisting Banquet/In-Room Dining Manager in the coordination of services provided during hotel events and room service with in-house guests. The individual oversees and manages the daily coordination of the department through effective communication between the Catering Sales Manager and the Director of Culinary to deliver stellar events and staying experiences for our guests.

1. Is responsible for the operational organization of the events that take place in the exhibitions as well as external events organized by the hotel.
2. Responsible for the quality of service and services delivered to our customers during events.
3. Ensures and provides flawless, upscale, professional, and high-class guest service experiences as a role model and expertise in all IRD and special dining experience-related matters.
4. Coordinate and assist the Banquet/In-Room Dining Manager in coming up with initiatives and suggestions to further enhance IRD menus, special dining arrangements, and promotions to ensure consistent improvement and updated concepts, driving higher profit generation for the department.
5. Liaises with different departments and external vendors, and monitors the service quality of external companies and partners (Audiovisual, Florist, Decorator, etc.).
6. Responsible for the quality of the maintenance, the respect of the standards of hygiene and safety of the equipment, and the premises of its service.
7. Works closely with the catering department to anticipate and coordinate the activity of the service to ensure quality reception and personalized service with our customers.
8. Enforces and proposes the creation to improve the services and to develop the turnover and the profitability of the service.
9. Maintain an up-to-date knowledge of the hotel's daily services, activities, promotions, and events. Effectively communicate and update all team members on any changes to ensure guests receive up-to-date information
10. Ensure all team members recognize the importance of Forbes standards to deliver excellent audit and service performance.
11. Analyze guest feedback from direct feedback, comment cards, or any online reviews and provide strategic direction to continuously improve overall ratings.
12. Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.