Banqueting Manager - Time Square at Sun International

Job Purpose

Overall responsibility and accountability for the banqueting operations of the business unit with specific regard to:

• achieving overall profitability of the banqueting business
• maintaining standards of both front of house and back of house banqueting operations aligned to leading practice in the industry
• maximising customer service and the conferencing experience to attract customers and increase conferencing business to the property
• conferencing product enhancement and development
• ensuring all banqueting operational efforts achieve the unit’s strategies and objectives

Education

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• 7-8 years in the banqueting / conferencing industry including at least 3 years experience in a supervisory role.

Skills and Knowledge

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements
• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Selling skills
• Team Planning
• Operational Management
• Product Development
• Stock control
• Intermediate Computer Skills
• Micros / Opera is preferred

Key Performance Areas
Business Plan Implementation

• Develop conferencing objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of banqueting deliverables
• Conduct risk analyses i.t.o impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources 

Banqueting Product

• Monitor service offering / products and pricing of functions
• Develop product guidelines with regards
• Make recommendations of improvements to the product and service offering
• Compile and co-ordinate the conferencing  calendar for the outlet
• Conduct walkabouts for front of house and back of house areas and checks to ensure all function equipment is in working order
• Function Planning & Execution

Attends pre-conference meetings

• Provides client with relevant solutions / options and pricing for conferencing that are innovative and in line with industry trends
• Document and confirm function set-up and requirements
• Communicates requirements and standards to staff
• Oversee the set-up of venues and catering requirements in line with client requirements

Shift Management

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• People Management and Development
• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet

Customer Relationship Management

• Provide input into the development of a CVP in line with the unit strategy and guest feedback
• Deal with any escalations / complaints
• Frequent Interaction with guests (especially VIP’s)
• Support VIP services in various initiatives i.e. functions, events

Financial management

• Participate in the preparation of budget forecasts & controls
• Guide and consolidate the completion of Cost of Sales reports including:
• Theoretical COS per outlet for food & beverage respectively.
• Recipes – Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe – All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Cost control – oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS
• Stakeholder relationship management

Attends meeting as per schedule

• Informs department / staff of information required to perform the duties and restaurant operation effectively
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA
• Communicates any special guest requirements or events to other relevant operating departments