Conference and Banqueting Manager

Description:

• Grade 12 (Essential)
• Diploma/Degree in Hospitality Management (Desirable)
• Micros system experience
• Computer literacy Work previously at the bar, hotel.
• Must have 3yrs experience in similar position.
• Management experience (4 yrs)
• Hospitality experience (5 yrs)
• Experience in running function of up to 600 pax at a 5-star level
• Have good technical understanding.

• Receiving, interpreting and distributing function sheets. Liaising with the G&C department regarding function sheets and ensuring strict compliance to what the guest is expecting.
• Sales & Marketing of the C&B department, partaking in site inspections and taking responsibility of the departmental revenue goals.
• To ensure that profit margins are maintained in the Banqueting department and agreed costs not exceeded through effective control systems.
• Responsible for management of all staff activities, implementing & monitoring standards, driving professionalism, providing feedback to Food and Beverage Manager, managing performance, engendering support, and building loyalty.
• Managing, directing, and coaching of all permanent and outsourced staff
• Responsible for directing work, addressing complaints & resolving problems in the C&B department. Responsible for discipline in all banquet venues, readiness of all venues, cleanliness, mise en place, staff levels, uniforms, food presentation, buffet displays, food, and drink service sequence as well as the overall standards of service in the C&B department.
• Responsible for daily control of all operating equipment, beverage stocks, linen, and consumables – counting, issuing, storage area cleanliness etc.
• Responsible for daily cash-ups, timekeeping of line staff and POS charges
• Responsible for staff training to ensure compliance and competency, monitoring staff productivity and communicate to Food and Beverage for any shortcomings.
• Actively work with and engage the team, contribute towards positively changing staff behaviour, delivery of service standards, ensuring guest satisfaction. Apply a “Think on your feet” approach – passionate, embracing, proactive, and committed.
• Constantly work the floor during service times to test guest feedback, coach staff and remedy issues.
• Ensure that all aspects of safety and hygiene are stringently enforced as directed by the relevant legislation and standard operation procedures of the Company.
• Ensure staff always follows procedures regarding the safety and locking-up of conference venues. Responsible for compiling rosters in the absence of the F&B Manager and assist with Duty Manager shifts as required.
• Ensure the conference delegates / clients complete the relevant evaluation forms to enable feedback and rectifying issues if any.
• Ensure that all maintenance issues are recorded and attended to by the Maintenance team.
• Willing and able to stand in as F&B manager during his off days or if the position is vacant.

Requirements:

• Grade 12 (Essential)
• Diploma/Degree in Hospitality Management (Desirable)
• Micros system experience
• Computer literacy Work previously at the bar, hotel.
• Must have 3yrs experience in similar position.
• Management experience (4 yrs)
• Hospitality experience (5 yrs)
• Experience in running function of up to 600 pax at a 5-star level
• Have good technical understanding.

• Receiving, interpreting and distributing function sheets. Liaising with the G&C department regarding function sheets and ensuring strict compliance to what the guest is expecting.
• Sales & Marketing of the C&B department, partaking in site inspections and taking responsibility of the departmental revenue goals.
• To ensure that profit margins are maintained in the Banqueting department and agreed costs not exceeded through effective control systems.
• Responsible for management of all staff activities, implementing & monitoring standards, driving professionalism, providing feedback to Food and Beverage Manager, managing performance, engendering support, and building loyalty.
• Managing, directing, and coaching of all permanent and outsourced staff
• Responsible for directing work, addressing complaints & resolving problems in the C&B department. Responsible for discipline in all banquet venues, readiness of all venues, cleanliness, mise en place, staff levels, uniforms, food presentation, buffet displays, food, and drink service sequence as well as the overall standards of service in the C&B department.
• Responsible for daily control of all operating equipment, beverage stocks, linen, and consumables – counting, issuing, storage area cleanliness etc.
• Responsible for daily cash-ups, timekeeping of line staff and POS charges
• Responsible for staff training to ensure compliance and competency, monitoring staff productivity and communicate to Food and Beverage for any shortcomings.
• Actively work with and engage the team, contribute towards positively changing staff behaviour, delivery of service standards, ensuring guest satisfaction. Apply a “Think on your feet” approach – passionate, embracing, proactive, and committed.
• Constantly work the floor during service times to test guest feedback, coach staff and remedy issues.
• Ensure that all aspects of safety and hygiene are stringently enforced as directed by the relevant legislation and standard operation procedures of the Company.
• Ensure staff always follows procedures regarding the safety and locking-up of conference venues. Responsible for compiling rosters in the absence of the F&B Manager and assist with Duty Manager shifts as required.
• Ensure the conference delegates / clients complete the relevant evaluation forms to enable feedback and rectifying issues if any.
• Ensure that all maintenance issues are recorded and attended to by the Maintenance team.
• Willing and able to stand in as F&B manager during his off days or if the position is vacant.