Assistant Banqueting Manager at Belmond Mount Nelson Hotel

Primary Responsibilities Include:

• To supervise, co-ordinate and direct the prompt, cordial and efficient service of food and beverages to ensure that service standards are maintained during service.
• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Responsible for assisting with reporting deadlines, payroll & rosters.
• Conduct daily briefings with the team.
• Monitoring and controlling of various operating equipment, standards and inventories.
• Assist with monitoring and controlling food and beverage costs and variances.
• Must ensure that duties are carried out in accordance with Leading Quality Assessment (LQA) standards.
• Assist in all F&B outlets on a regular or semi-regular basis as and when required.
• Coordinate the communication between front of the house and back of the house staff.
• Perform regular inspection of food and beverage preparation and presentation to maintain the required standards.
• Assist in controlling and monitoring the staffing levels on a daily basis to ensure that the month to date staffing is kept to budget and managed using the On-Track labour management system.
• Manage, control and update the On-Track system on a daily basis.
• To report all maintenance and repair problems that require attention to the relevant parties and to ensure that appropriate corrective action is taken as and when required.
• Ensure that all storage areas are kept neat and clean at all times.
• Participate in monthly stock-takes as and when required.
• Assist with the control of staff rostering, permanent and contract, to ensure adequate coverage according to business levels.
• Manages the process to ensure no beverage items ever reaches its expiry dates.
• Assist with the implementation of formal training plans and to conduct on-the-job training sessions for all employees on a regular basis.
• Conduct daily briefing meetings with the team.
• Constantly monitor guest complaints, compliments and suggestions.to ensure prompt, efficient and accurate service.
• Respond to guest complaints in a timely manner and escalate to the Assistant F&B Manager when required.

Requirements

What You Bring:

• Diploma / Degree from a reputable hotel school.
• Must have 3-5 years F&B supervisory management experience in a luxury hotel environment.
• Good communication and interpersonal skills.
• Customer service skills.
• Excellent leaderships skills.
• Knowledge of silverware – advantageous.
• Ability to work under pressure.
• Basic knowledge of food cost, employee scheduling and payroll – advantageous.
• Extensive food and beverage (F&B) knowledge.
• Working knowledge of general restaurant operations.
• Familiar with point-of-sale computers and software.