Resorts Casino Hotel’s Post

Good opportunity

Anybody interested

The many personalities in the hotel industry Personalities are complex and somehow in a hotel there are very specific ones that usually don't get along. Over the years I have noticed that the Front Office Manager usually don't get along with the Executive Housekeeper. I said usually, but it is not always the case. The ones that always loathe each other are the DOSM/Sales Managers vs the Food and Beverage, Banquet Managers and Restaurant Managers 😅 2 people with very contrasting personalities may not be able to work in cooperation due to clash of ideas, work ethics and so on. But on the other hand, I have also seen some use each others strengths to work in harmony and make the most out of the situation. So, in the end it will depend on the maturity of the employees as to how they handle the situation and also, how much each person is willing to compromise.

The first manager in a hotel industry to get white hairs? The Banquet Manager! This is not a position for the meek at heart, but it is a position any manager hoping to go through the ranks in food and beverage will need to take on at some point in their career, especially if they aspire to be a food and beverage director or hotel general manager. As a banquet manager, you will often find yourself torn between loyalty to the property, your staff, and the guest. Believe me, there will be more than a few occasions where two out of the three will not be happy with a decision you make, and you can guess who the most important of these is to make happy. You are truly a diplomat in the hotel trying to sometimes make peace between three different parties in what is often a no win scenario for you. Now, it is not all that bad. Actually, as challenging as the position can be, it is even more rewarding when you pull off the perfect function, especially a huge function. Honestly, that will be a challenge early on, as you will be challenged by the sales people and the staffs on almost every front. Over time, though, everyone understands and respects each other’s role, and functions are sold and carried out with that mind. There is no hiding the fact being a banquet manager is a hard and challenging position. However, as challenging and frustrating as it can be, it is the path to bigger and better things in the hospitality industry. If you can run a large banquet department and do it successfully, you will have a bright and successful future in the hospitality industry.

➡️ For every CV carries more than it shows, A life's odyssey, where the river flows. In the world of hiring, let empathy reign, For behind every CV, a person remains. 💖 👏 Well written Pawel Kukulka #hiringmanager #recruiter #hr #humanresources #humancapitalmanagement #hiring

I have 20 years of experience in stewarding department maintaining the various outlets such as in room dinning, restaurants and banquets as a chief steward and in the same time having excellent project-management skills, and a great eye for details, all of which should make me an ideal candidate for being a part of your team. I have attached my résumé for your review and would welcome the chance to speak with you sometime.

How to become a professional F&B waiter in hotels or restaurants

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