Company Description
KCC & RADISSONBLU HOTEL.
Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.
People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.
Job Description
PRIMARY OBJECTIVE OF POSITION
Under the general guidance of the Convention Centre Manager, maximize revenue and guest satisfaction by negotiating Meetings & Events/BGR business and coordinating the execution of this business with other departments in accordance with the business plan. The job incumbent should be proactive, and achieve results, maximize guest satisfaction and venue profitability by managing the meetings & events function. All work is to be carried out in line with the venue’s guidelines and business plan, the departmental business plan, and The Radisson Hotel Group’s corporate guidelines and service concepts, in accordance with the Meetings & Events Promises, accredited by MPI (Meeting Professional International).
B. CORE WORK ACTIVITIES
Managing Profitability
Monitors venue operations performance against budget.
Reviews reports and determine business and operations performance against budget.
Coaches and supports operations team to effectively manage occupancy & rate, wages and controllable expenses.
Monitor all correspondence to ensure it meets with company policy and procedures.
Coaching direct reports to address problem areas and holding team accountable for results.
Protect and preserve the assets of the company.
Managing Revenue Goals
1. Responsible for Venue Operations Department as Revenue and directly manage the operations of an assigned venue, including but not limited to banquets conference, caterings, logistic, food and beverage services.
2. Compile information, complete and submit reports to authorized management or Accounting as required, accurate and timely submission reports such as Monthly Department Report, Stock Inventory, Staff Attendance and others.
3. Working closely with the Event Planning Manager / Coordinator, Chef and other departments, he / she is responsible for the execution and delivery of all events, maximizing revenue, utilization of meeting space and working to achieve or exceed the defined budgeted revenues for banquet department.
4. Maintain up-to-date activity and rate information for each account on the Sales & Catering system.
5. Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
6. Promote policies, procedures and processes to increase revenue and effectively manage expenses and monitor financial issues of the department with profit/loss responsibilities to help deliver Business Unit’s KPI and meet the revenue and expenditure budget.
Leading Operations and Department Teams
1.0 Assigned and supervise Floor Manager for each event hosted in the venue or external.
Serves as primary contact point to client for assigned of actual event and function days, attending pre-and post-event meetings.
3. Supervise Meeting, Events and Food & Drinks service team members in an assigned venue, including but not limited to line server, bussers, hosts, hostesses and bar attendants, work processes and procedures of team members including the assignment of tasks or apportionment of work to be done, including supervision of food and beverage service, cleanliness of venue and work areas.
4. Responsible to meet with group event hosts prior to functions, make introductions, and ensure that all arrangements are agreeable. Read and analyze Event Order in order to gather guest information, determine proper set up, specific guest needs, buffets, action stations, etc.
5. To actively participate in the management and development new product(s) for client and upselling to generate more revenue.
6. Be organized and competent in vendor management and assist selecting the best supplier to work for each supplier.
7. Communicating client requirements in a timely and accurate manner to all internal departments as required, ensuring delivery of superior guest service.
8. Ensure accurate follow up and communication both internally and to the guest / client.
9. Ensure that all accounts are properly updated in the event system and invoiced.
10. To actively participate in the management and development of beverage menus, cost accurately, to achieve food budget cost controls, stock rotation and use by dates for the production of beverage are followed and beverage is produced so not to contribute to wastage.
11. To participate in the HACCP procedure according to KCC’s Food Safety Management System and maintain the correct use of the KRA including cleaning rotation, closing down procedures and preventative maintenance plan and ensure quality control measures and hygiene systems are achieved at all times.
Managing the Guest Experience
1. Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.
2. Reviews guest feedback with supervisors’ team and ensures appropriate corrective action is taken and handles guest problems and complaints.
3. Stays visible and interfaces with clients on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.
4. Creates an atmosphere in all Function Rooms and Food and Beverage areas that meets or exceeds guest expectations.
Managing and Conducting Human Resources Activities
1. Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.
2.Ensures employees are treated fairly and equitably.
3.Ensures that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).
4.Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees.
5.Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
6.Solicits employee feedback, utilizes an “open door policy” and reviews employee satisfaction results to identify and address employee problems or concerns.
SCOPE OF POSITION
1.
The position may hold budgetary responsibility.
2.
The position holder is responsible for all meeting and events not limited to operational responsibility for all conferencing, food and beverage activity along with guest service and relation matters in the company.
3.
High impact on smooth running of the operations, event and functions, having responsibility for the event, affecting both the curriculum and administration.
Qualifications
1.Minimum of 5 years’ experience in a similar role with a conference centre or similar environment with strong Meeting & Events, Conference in hotel background.
2.Good working knowledge in Words, Excel & Power Point for reporting preparation.
3. Diploma / Degree in Hospitality Management
SKILLS / ABILITIES / ATRIBUTES
1.Experience in managing a team of more than 30 people.
2.Interviewing, selecting, hiring, orientation and training.
3.Administration of progressive discipline, propose corrective action, and monitor post-disciplinary performance of team members.
4.Review and analyze departmental staffing needs and make recommendations for adjusting working schedules of team members to promote effective labor cost control while providing quality products and service.
5.Reviewing the performance, productivity and efficiency of team members including but not limited to periodic evaluations and development of coaching techniques to motivate productivity.
1.Excellent communication skills at all levels.
2.Excellent personal presentation and grooming.
3.Strong decision making and problem-solving skills in the best interest of the company.
4.Well organized and attention to detail.
5.Ability to work under pressure and meet deadlines and proven ability to use initiative.
6. Prolonged standing and frequent bending, stooping, and reaching on a daily basis; and working in confined spaces.
7. Requires a full range of physical motion for manual operations and to move throughout venue, including climbing stairs in the buildings, and to work at open area.
Additional Information
- Able to understand and work within Country culture
Why Join Radisson Hotel Group?
Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.
Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.
Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.
Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.
Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!
Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.
Apply now and let’s make every moment matter.
We welcome applicants from all backgrounds, abilities, and experiences
