Conferencing and Accommodation Banqueting Manager at Council for Scientific and Industrial Research (CSIR)

Key responsibilities:

• Establish, manage and motivate a dedicated C and A Banqueting team to perform their best in carrying out their respective duties, i.e., venue setup, banqueting, restaurant and bar service, as and when required to ensure excellent customer satisfaction.
• Establish, implement and maintain Banqueting operating standards, processes and procedures in support of operational/service excellence.
• Ensure that product/service offerings remain up to date through the creation and implementation of new innovative product and service offerings in line with current trends and customer requirements to remain competitive.
• Participation and input towards marketing of   F and B products and services.
• Prepare and execute the annual Banqueting Department budgets in support of the group’s operational and financial goals.  Achieve maximum profitability and over-all success by controlling costs and quality of service.
• Exercise proper control over the department’s equipment, stock and assets, e.g., beverage floor stock, cutlery, crockery, glassware, etc. to ensure operational efficiency and effectiveness and minimize risk of loss to the CSIR.
• Establish, monitor and maintain good relations with customers and suppliers for mutual benefit.
• Establish and maintain a healthy working environment in support of good employee relations and cross functional teamwork to assist in the achievement of the Centre’s goals.
• Contribute to group strategic planning and implementation of plans to ensure the long-term success and sustainability of the ICC, Newton’s, Knowledge Commons and Entabeni.
• Ensure good governance by ensuring department compliance with relevant CSIR policies and procedures and any other relevant government legislation.
• Perform SHEQ duties and take responsibility for SHEQ matters within department and embed a culture of SHEQ awareness and compliance amongst staff.

Qualifications, skills and experience:

• National Diploma in Food and Beverage Management/Banqueting (NQF6) or related field with at least seven years management experience in a similar position at a similar establishment. Ten years experience in a four or five star professional convention centre or large hospitality group would be advantageous.
• Customer focus/Service oriented.
• Able to work under pressure.
• Management skills.
• Banqueting service and beverage cost control.
• Leadership and People skills.
• Interpersonal skills.
• Organisational skills.
• Attention to detail.