About this role
SCOPE AND PURPOSE OF JOB: Effectively and profitably manage and control the Banqueting Department. 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 EXPERIENCE AND QUALIFICATIONS: Hotel School Diploma Previous sound experience in F&B, inclusive of Banqueting. 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 requirements. Above average knowledge of food and wine service. 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 requirements. 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 department. Responsible for constantly implementing service standards and operating procedures. Maximizing sales and controlling of costs to enhance banqueting profit margins. Efficiently and effectively assist manage all operating equipment to maintain standards and cost control. Monitor the performance and time and attendance of all banqueting staff Control all labour costs within the banqueting department. 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 Events. 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 required. 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 date. (POP, Quotations, Copies of F&B dockets, contract and email communication) Checking cash-ups and ensuring the balancing of accounts. Ensuring deposits are allocated to the correct accounts. Ensuring outstanding accounts is followed up on and settled. Ensuring venues are clean on a daily basis. Ensure stock takes are done on a monthly basis and variances reported. Ensuring storerooms are always kept clean and neat. Ensuring staff rosters are prepared and adjusted according to operational requirements.