Banqueting Manager

- 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.

POSITION INFO:
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