Banqueting Manager

Duties: Ensuring that you are familiar with, and adhere to, the Hotels code of conduct. Creatively seeking opportunities to surprise and delight guests by actively listening to them and building positive relationships. Ensuring that all staff appraisals are completed timeously, nurturing a positive and honest relationship with employees. Working together with your food and beverage manager and team to be as effective and productive as possible. Be aware of the emergency evacuation, security and fire procedures of the Hotel Ensuring that communication lines between yourself, the assistant banqueting manager, wedding coordinator and groups and events manager to maintain a culture of teamwork and guest orientated service Manage the Banqueting team in accordance with Hotels standards. Ensuring constant floor presence. Interacting with both staff and guests and taking personal responsibility for every guest and staff situation. Planning and executing F&B special events and making contributions to Food and Beverage promotional ideas to drive revenue. Implement and manage best practice for keeping wastage down to a minimum. Performance management and corrective action tools. Being actively involved in the training and development of each team member. Ensuring that staff are rostered according to operational requirements. Recommending updates to hotel policies and procedures, in order to maintain high standards and provide the best possible service to guests, implement improvements where required. Management in the day-to-day operation, 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. Ensuring the Banqueting department is properly resourced with necessary operating equipment, consumables and beverage. Ensuring that all stock is appropriately stored and controlled; and take responsibility for stock variances. Ensuring that all revenue is properly generated and accounted for by controlling billing procedures; ensuring 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. Managing service levels to meet Hotel standards. Requirements: Grade 12 Diploma in Hotel or Food & Beverage Management At least 4 years experience in Banqueting / Food & Beverage in a 4/5 Hotel At least 2 years experience in a management role. Computer literate: Microsoft Office Outlook, Word and Excel Experience at operator level with POS System (Micros) / Stock Management System (FnBShop) and PMS System (Opera) Be highly presentable Solid English verbal and written communication skills Exposure and understanding of restaurant financials Exposure to Service Recovery Be able to work flexible hours, weekends and holidays

Location: Camps Bay, ZA

Posted Date: 4/4/2025