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Hospitality

BANQUETING MANAGER – CAMPS BAY – WESTERN CAPE NEW

Responsibilities:

  • actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times
  • owning and practicing our Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers
  • ensuring that you are familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbook
  • creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections
  • ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.
  • working together with your food and beverage manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
  • being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager
  • to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards
  • Ensuring communication lines between yourself, the assistant banqueting manager, wedding coordinator and groups and events manager are open to ensure timely planning
  • to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service
  • ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.
  • Planning and executing food and Beverage special events and make contributions to Food and Beverage promotional ideas to drive revenue and PR throughout the department.
  • To implement and manage best practice for keeping wastage down to a minimum
  • applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.
  • ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.
  • being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.
  • applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.
  • ensuring that staff are rostered according to the peaks and troughs of the business; ensuring that there is always sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum; and ensuring that all staff are afforded time to take sufficient rest by scheduling off days and leave in a manner that allows for work/life balance and high levels of morale and productivity; and ensuring there is roster flexibility to adapt to unscheduled absences like sick leave and family responsibility leave; and recording all attendance correctly and timeously on Net TimeSheet.
  • recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required.
  • To manage with leading and organising the Banqueting team by:
  • management in the day-to-day operation; being actively present in the operation and dealing with guests during peak meal times.
  • developing service and experience concepts, menus and pricing together with the management team; and ensuring the successful planning and execution of all events in order to drive revenue and PR throughout the department.
  • ensuring the Banqueting department is properly resourced with necessary operating equipment, consumables and beverage to ensure the team can efficiently deliver on the high service standards required; and ensuring that all stock is appropriately stored and controlled; and take responsibility for stock variances by following up and resolving them.
  • attendance of the function sheet Meeting
  • ensuring that all revenue is properly generated and accounted for by controlling that all billing procedures are correctly applied so that all revenue is recorded; that cash-ups and tip sheets are completed according to procedure; and that all pricing is in line with budgeted %GP.
  • managing operating costs in accordance with budgetary requirements.
  • Ensuring the rostering of staff meets the operational needs of the business ensuring service standards are met while being cognoscente of the labor costs
  • Personally, driving all on-the-job training within the department in line with the Hotel’s SST program requirements

Requirements

  • Have a Diploma in Hotel or Food & Beverage Management
  • Have at least 4 years food and beverage service experience in a 4/5* Hotel Restaurant or Fine Dining Establishment; of which 2 years should be in a management role.
  • Be computer literate with working knowledge of Microsoft Office Outlook, Word and Excel
  • Have experience at operator level of a Point of Sales System – exposure to Micros advantageous
  • Have experience at operator level of a Stock Management System – exposure to FnBShop advantageous
  • Have experience at operator level of a Accommodation Management System – exposure to Opera advantageous
  • Be highly presentable
  • Have solid English verbal and written communication skills
  • Have had exposure and understanding of restaurant financials
  • Have had exposure to Service Recovery
  • Be able to work flexible hours, weekends and holidays

Job Overview

  • Job ID: 100715
  • Date Posted:
  • Location: Camps Bay
  • Job Title: BANQUETING MANAGER – CAMPS BAY – WESTERN CAPE
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