JOB TITLE: BANQUETING MANAGER
SCOPE AND PURPOSE OF JOB:
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Effectively and profitably manage and control the Banqueting Department.
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Maintain operating standards as laid down by the Company
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Take responsibility for the achievement of desired operating banqueting budgets
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Efficiently control six conference rooms and three meeting rooms (2,238m2 )
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Manage two Banqueting Co-ordinators, a Banqueting Floor Supervisor, an Alto234 Reservationist, an Alto234 Receptionist and two Alto234 Supervisors
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Effectively manage ALTO234 in terms of elevating guest experience and maximizing revenue
EXPERIENCE AND QUALIFICATIONS:
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Hotel School Diploma
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Previous sound experience in F&B, inclusive of Banqueting.
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Knowledge of the Opera PMS
REQUIREMENTS:
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Experience in operational controls and the ability to implement controls according to the requirements.
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Above average knowledge of food and wine service.
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Strength in training staff and skills development of personnel
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Ability to lead and manage a diverse team
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The ability to maintain excellent operational standards and service levels
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Excellent guest relation’s skills
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Excellent communications skills relating to staff and guests
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An exceptional eye for detail
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Strong interpersonal and communication skills
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The candidate must display a high level of emotional intelligence and leadership skills as well as outstanding deportment
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Exceptionally strong administrative skills
RESPONSIBILITIES:
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Ensuring INFOR policies and procedures are adhered to as per Audit requirements.
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Planning, organising, leading and controlling the banqueting department, including Alto234
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Monthly reporting as required by the Company
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Maintaining company policies and procedures in respect of daily operations
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Ensuring the highest standards of safety and hygiene are maintained in the banqueting department.
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Responsible for constantly implementing service standards and operating procedures.
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Maximizing sales and controlling of costs to enhance banqueting profit margins.
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Efficiently and effectively assist manage all operating equipment to maintain standards and cost control.
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Monitor the performance and time and attendance of all banqueting staff
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Control all labour costs within the banqueting department.
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Maintain consistent and fair discipline within the banqueting department
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Checking the functions sheets daily to ensure all guest requests are possible and actioned
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Directs, coordinates and controls the efforts of the banqueting personnel in maintaining the highest standard of service, presentation and efficiency.
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Liaise with various departments with regards to Special Events.
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Develop a good working relationship with event organizers and liaises with all event organizers to ensure they are satisfied.
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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.
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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.
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Assisting the Banqueting Coordinators with menus, table plans and functions when required.
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Ensuring that all food and beverage as well as 3rd party suppliers charges has been accounted for and posted onto the INFOR system.
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Ensuring guest files are up to date. (POP, Quotations, Copies of F&B dockets, contract and email communication)
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Checking cash-ups and ensuring the balancing of accounts.
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Ensuring deposits are allocated to the correct accounts.
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Ensuring outstanding accounts is followed up on and settled.
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Ensuring venues are clean on a daily basis.
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Ensure stock takes are done on a monthly basis and variances reported.
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Ensuring storerooms are always kept clean and neat.
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Ensuring staff rosters are prepared and adjusted according to operational requirements.
ASSESSMENT OF PERFORMANCE:
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Timekeeping and appearance whilst on duty.
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The speed and effective handling of guest requests / complaints and correspondence.
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The timeous implementation of information which is required by the various staff
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The ability to maintain standards and maintain costs within the set parameters.
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The efficiency of the department and the levels of service.
REPORTING TO: General Manager
