Luxury Hotel is looking for a Banqueting Manager
Sandton, South Africa · Permanent · Food & Beverage
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, an Alto234 Reservationist, an Alto234 Receptionist and two Alto234 Supervisors • Effectively manage ALTO234 in terms of elevating guest experience and maximizing revenue 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. 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 ASSESSMENT OF PERFORMANCE: • Timekeeping and appearance whilst on duty. • The speed and effective handling of guest requests / complaints and correspondence. • The timeous implementation of information which is required by the various staff • The ability to maintain standards and maintain costs within the set parameters. • The efficiency of the department and the levels of service.