Assistant Banqueting Manager at Belmond Mount Nelson Hotel

Primary Responsibilities Include:

• Oversees the smooth day-to-day running and all procedures within the Banqueting Department.
• Ensure that set up of all functions adhere to the required standards and to ensure that all stipulated specific requests, as specified on the function sheets, have been adhered to prior to the function so that any shortcomings may be rectified.
• Interacting with the kitchen to ensure availability of certain dishes, special orders and service delays.
• Organise the timetable for the event, establish the layout of banqueting or conference rooms and assist associates in setting up the conference room or banqueting facility in a timely fashion.
• To supervise, co-ordinate and direct the prompt, cordial and efficient service of food and beverages to ensure that service standards are maintained during functions.
• Ensuring the room's appearance is maintained during the event and oversees the clean-up / break down process when the event is over.
• Follow up with clients after functions and manage customer concerns.
• To conduct effective pre-function briefings with all service staff before a function starts.
• 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.
• To assist with the implementation of formal training plans and to conduct on-the-job training sessions for all employees on a regular basis.
• To control and monitor the staffing % 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.
• To ensure that all Banqueting charges are accurate and any Banqueting revenue is posted within 24 hours of the function.
• In liaison with the Food & Beverage Manager, to ensure that the food and beverage costs are maintained at their agreed levels and the correct profit margins are achieved.

Requirements

What You Bring:

•  Must have 3-5 years F&B management experience in a luxury hotel environment, within Banqueting.
• Excellent communication and interpersonal skills.
• Excellent leaderships skills.
• Knowledge of silverware – advantageous.
• Good knowledge of food cost, employee scheduling and payroll.
• Extensive food and beverage product knowledge.
• Working knowledge of general restaurant operations.
• Familiar with point-of-sale computers and software.
• Good financial understanding.
• Good administrative and organizational skills.