Banqueting & Restaurant Manager - Cape Town Luxury
2 weeks ago
This extremely busy luxury hotel in the heart of Cape Town is in search of a skilled and highly organised
BANQUETING and RESTAURANT MANAGER.
This one of its kind 160-seater conference or banquet venue offers panoramic views over the city's skyline with floor to ceiling windows while the restaurant offers similar 360-degree mountain and sea views with sophisticated cuisine, mouth-watering cocktails and vibey and trendy atmosphere.
QUALIFYING CRITERIA
Formal Hotel / Hospitality Management Qualification with at least - 6 years' experience in a similar 5-star hotel
Highly skilled in Point of Sale, cash up, beverage and wine stock takes, beverage cost calculations etc.
Exceptional Food and Beverage Service with ADVANCED culinary knowledge
SKILLS REQUIRED
Leadership skills to motivate and manage your team
The confidence to liaise with other heads of department
Good communication skills
Personal charm to greet organisers, hosts and VIPs
Excellent organisational and administrative skills
A cool head to deal with last minute requests and problems
A can-do attitude, and prepared to take on any task that is needed
KEY BANQUETING RESPONSIBILITIES
Marketing and selling conference and banqueting facilities
Scheduling reservations
Operating the facilities profitably
Effective Planning to ensure events run smoothly
Control and checking that all invoices are paid
Management of the food and beverage team
Briefing of staff and checking banqueting / function venue is correctly set-up before the event
Ensuring the room is turned around, ready for the next event
RESTAURANT MGT DUTIES
Overseeing the daily operations of the restaurant
Hiring and training restaurant staff based on company policies
Supervising all areas of the restaurant to monitor activities and handle problems that arise
Managing all areas of staffing, including scheduling employees
Recruiting, interviewing and training staff to follow restaurant procedures
Maintaining safety and food quality standards
Keeping customers happy, getting their feedback on the experience and handling complaints
Organizing schedules, keeping track of employees' hours and recording payroll data
Ordering food, linens, gloves and other supplies while staying within budget limitations
Supervising daily shift operations, including front
- and back-of-house restaurant operations
Controlling operational costs and identifying ways to cut waste
Appraising staff performance and disciplining or retraining employees to correct poor performance
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