Banqueting Coordinator (Gauteng, Centurion) at ANEW Hotels & Resorts

Minimum Requirements

• Matric
• Hospitality certificate or diploma is desirable
• At least 1 years experience plus reception experience within the hospitality industry
• Knowledge of Opera, Front office & F&B systems and procedures
• High level of customer service, disciplined, organized and attention to detail is essential
• Excellent communication skills
• High degree of self-motivation and ambition
• Must be able to work shifts, nights and weekends

Duties and Responsibilities

• Greet customers politely, project a hospitable, polite, friendly, warm and smiling attitude to all employees and customers.
• Introduce self to customers
• Ensures each conference facilitator receives a welcome pack and briefing on arrival
• Ensure that our service and product deliver the highest level of guest satisfaction.
• Monitor customer's needs and promptly handle requests
• Ensures post conference debrief with client and sign off account before departure on last day.
• Bid guest’s farewell and invite them back to the hotel on departure
• Handle customer complaints in a polite and professional manner, if unable to assist refer to manager immediately.
• Ensure the Year to Date departmental profit per the budget is achieved.
• Follow up on all daily banqueting and conference enquiries and ensure receipt of all pre-payments and deposits limiting business risk to non-payment.
• Adhere to company cash and all money handling procedures.
• Ensure all revenue per function sheet is raised correctly per day on Pluspoint and Apex. Ensure a banqueting control file is opened for all events and revenue is agreed to this on a daily basis.
• Ensure that open folios with balances due are paid by the customer / guest, on departure. In the case of the companies which have credit facilities, ensure that all amounts due are checked out to accounts receivable within 24-hours of the guest departing.
• Accountable for Banqueting cost control and the related results.
• Produce reports on the aspects of the Banqueting Department in terms of policy and directives issued by the General Manager and F&B Manager.