Bauqueting Manager

SUMMARY:
SCOPE AND PURPOSE OF JOB:

• Effectively and profitably manage and control the Banqueting
• Maintain operating standards as laid down by the Company
• Take responsibility for the achievement of operating banqueting budgets
• Efficiently control six conference rooms and three meeting rooms (2,238m2 )
• Manage two Banqueting Co-ordinators, a Banqueting Floor Supervisor and Reservationist
• Effectively manage ALTO234 in terms of elevating guest experience and maximizing revenue

POSITION INFO:

EXPERIENCE AND QUALIFICATIONS:

• Hotel School Diploma
• Previous sound experience in F&B, inclusive of
• Knowledge of SCS & INFOR PMS, as well as the Dineplan platform

REQUIREMENTS:

• Experience in operational controls and the ability to implement controls according to the
• Above average knowledge of food and wine
• Strength in training staff and skills development of personnel
• Ability to lead and manage a diverse team
• The ability to maintain excellent operational standards and service levels
• Excellent guest relation’s skills
• Excellent communications skills relating to staff and guests
• An exceptional eye for detail
• Strong interpersonal and communication skills
• The candidate must display a high level of emotional intelligence and leadership skills as well as outstanding deportment
• Exceptionally strong administrative skills

RESPONSIBILITIES:

• Ensuring INFOR policies and procedures are adhered to as per Audit
• Planning, organising, leading and controlling the banqueting department, including Alto234
• Monthly reporting as required by the Company
• Maintaining company policies and procedures in respect of daily operations
• Ensuring the highest standards of safety and hygiene are maintained in the banqueting
• Responsible for constantly implementing service standards and operating
• Maximizing sales and controlling of costs to enhance banqueting profit
• Efficiently and effectively assist manage all operating equipment to maintain standards and cost
• Monitor the performance and time and attendance of all banqueting staff
• Control all labour costs within the banqueting
• Maintain consistent and fair discipline within the banqueting department
• Checking the functions sheets daily to ensure all guest requests are actioned
• Directs, coordinates and controls the efforts of the banqueting personnel in maintaining the highest standard of service, presentation and efficiency.
• Liaise with various departments with regards to Special
• Develop a good working relationship with event organizers and liaises with all event organizers to ensure they are satisfied.
• Ensure the function details is entered onto the INFOR system by the conference co-ordinators and distribution of function packs to various departments on a weekly basis.
• Liaising with all personnel in the event of any change of a conference or banquet (via change sheet) sends out daily change sheets to various departments.
• Assisting the Banqueting Coordinators with menus, table plans and functions when
• Ensuring that all food and beverage as well as 3rd party suppliers charges has been accounted for and posted onto the INFOR system.
• Ensuring guest files are up to (POP, Quotations, Copies of F&B dockets, contract and email communication)
• Checking cash-ups and ensuring the balancing of
• Ensuring deposits are allocated to the correct
• Ensuring outstanding accounts is followed up on and
• Ensuring venues are clean on a daily
• Ensure stock takes are done on a monthly basis and variances
• Ensuring storerooms are always kept clean and
• Ensuring staff rosters are prepared and adjusted according to operational