Banqueting Manager at One&Only Resorts

Job Summary

Maximise Guests Satisfaction and Profitability by managing all activities of the Banqueting Department. Achieve banqueting    revenue goals by executing marketing and sales strategies as established in the business plan. Assist in the implementation of sales promotions and to take action to increase sales. Look for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests. Ensures that banqueting premises, FF&E, silver, glass, porcelain etc. is clean and in good working order.

Key Duties and Responsibilities

MANAGE BANQUETING SERVICE STAFF

• Manage all banqueting service staff and supervisors
• Utilise leadership skills and motivation to maximise employee productivity and satisfaction
• Challenge employees to achieve optimum revenue and service per employee
• Monitor department’s overall service, interaction with other departments, and team work daily, and takes action to improve
• Function details are discussed with clients, ascertaining and noting clients’ exact needs. Clients are shown the various facilities available and are advised on the merits of the various options. Table plans and room layout are confirmed.
• Clients are advised of choice of menus and beverage requirements and such options discussed with clients. Clients’ requirements regarding entertainment, table appointments, equipment, etc. is ascertained.
• The availability of the facilities required is ascertained and all details of the booking, including quoted prices, are confirmed in writing to the client. All provisional and confirmed function bookings are monitored and controlled to ensure that no double bookings occur and that use of facilities and revenue is optimised.
• Sales calls are conducted to prospective clients, when required, and in conjunction with the Hotel Sales Executive and/ or General Manager. The job incumbent is constantly aware of new business opportunities and when these are actioned.
• Agreed budgeted targets are achieved or bettered and food and beverage costs and labour costs are maintained at agreed levels and correct profit margins are achieved.
• A prompt, courteous response and follow up is made to all enquiries.
• Booking and arrangements are made for in‑house functions such as Christmas Day, New Year’s Day, Valentine's Day, and Mother’s Day, etc.
• All work is carried out in an organised and efficient manner taking into account work priorities and laid down procedures.

BANQUETING MANAGER

• Liaison is made with client at least one week before the function to confirm exact numbers and arrangements. All client requirements i.e. bands, discos, entertainment, specialised equipment has been booked as directed.
• Duty rosters are compiled, making certain that adequate numbers of experienced permanent and casual waiting STAFF will be on duty.
• Function rooms, ante rooms and cloakrooms are checked for cleanliness before GUESTS arrive, table and room layout and stipulated specific requirements are checked and all equipment, particularly audio and sound systems, is checked to be in good operating order.
• The job incumbent is available to greet the function organiser/ host and circulates during the course of the function to ensure availability in the event of a problem or a complaint.
• Water jugs, glasses and refreshments are replenished at regular intervals and ashtrays are changed during each break. Refreshments are served timeously at the requested times and all stationery requirements are in place.
• Waiting STAFF are briefed before the function commences and that STAFF know the limit of open bars and that this is not exceeded. Service of food and drink is courteous and professional.

DIRECT AND MANAGE FOOD & BEVERAGE DEPARTMENT TO ACHIEVE FOOD & BEVERAGE GOALS

• Utilises leadership skills and motivation to maximise employee productivity and satisfaction
• Monitors hotel’s overall service and team work daily, and makes recommendations for improvement to Department Heads
• Selects and develops strategies to improve guest service, food production techniques and efficiency
• Analyses financial reports relating to food & beverage, and takes corrective action and follow-up
• Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”

• Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists
• Approves all wine purchasing, and other food & beverage items in accordance with corporate quality standards
• With Executive Chef, maintains an updated recipe file for all food and beverage items
• Prepares food and beverage business plan based on input from food and beverage Department Heads
• Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in food & beverage

EMPLOYEE RELATIONS

• Fosters and develops effective employee relations within department and throughout the hotel
• Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity
• Conducts monthly departmental meetings with all food and beverage staff present Looks for ways to motivate and challenge employees

HEALTH AND SAFETY

• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees

• Ensures that employees work in a safe manner that does not harm or injure self or others
• Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division
• Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department

MISCELLANEOUS

• Attends meetings and training required by the EAM Food and Beverage Manager Assists colleagues to perform similar or related jobs when necessary
• Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders
• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
• Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
  • • Hotel fire, bomb and emergency procedures
    • Hotel health and safety policies and procedures
    • Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights)
    • Hotel standards of operation and departmental procedures
    • Current licensing relating to own department and the hotel
    • Accepted methods of payment by the hotel
    • Short and long term hotel, as well as corporate marketing and promotional programs
    • Corporate clients and clients generating high business volume

Skills, Experience & Educational Requirements

• Experience in F&B restaurant management at a luxury property preferred.
• Strong interpersonal and problem solving abilities necessary.
• Must be a highly organized person with strong planning skills.
• Goal and results oriented.
• Analytical skills, strength as a developer and a leader of others are essential.
• International experiences an asset.
• An absolute commitment to service excellence and continual learning.