Location:Gauteng - Sandton
Reporting to the Food and Beverage Manager, the successful incumbent will be responsible for the management of the day to day operational requirements of the Banqueting department to ensure the prompt, courteous and efficient service, whilst ensuring the 5 star standard and maintaining workplace policies, rules and procedures as per the operational requirements.
Matric Recognised Hotel School diploma plus at least 6 years experience within the banqueting
At least 4 years relevant experience in a supervisory/ management position in a similar role within a 5 star environment Experience in 5* F&B Operational requirements and standards. Experience in Staff management and disciplinary procedures and practices
Skills and Knowledge
Be Guest Centric Strong guest relations skills with the ability to deal with guest challenges and queries Ability to work well under pressure Excellent verbal and written English communication skills Excellent interpersonal skills and the ability to handle conflict situations Strong administration / organisational skills Positive and helpful attitude to guests and fellow employees Ability to work shifts as per operational requirements Mobility and ability to move around as per job requirements Physically able to move operating equipment Knowledge of relevant hygiene, health and safety requirements
Key Performance Areas:
Manage the day to day operational aspect of the Banqueting department Scheduling and duty allocations to ensure operational coverage Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc. Manage the control of stock and operating equipment as per SOP Ensure effective communication requirements and standards to staff Oversee the set-up of venues and catering requirements in line with client requirements Advise all stakeholders of any amendments to function requirements Liaise with entertainment and dÃ©cor providers to build events and conference requirements as required Monitor service standards during the function and identify any areas of concern as well as resolve any service or other related issues during the function Manage staff regarding attendance, leave, adherence to policies and procedures,disciplinary practices Manage performance contracting, reviews and development of subordinate staff Conduct staff training and managing the training schedule as and when required including promotion information, functions, facilities, etc Monitor stock control and OE control processes Investigate variances / discrepancies and take necessary action to correct