Banqueting Manager

DescriptionJob PurposeResponsible for the effective day-to-day management of the banqueting and conferencing operations with specific regard to achieving profitability; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives and developing a talent pipeline within banqueting. The role will also be available to deputize for the Food and Beverage Manager in their absence.Key Performance AreasBusiness Plan ImplementationDevelop conferencing objectives and deliverables in line with Unit F&B strategyFacilitate the communication and implementation of conferencing deliverables for the outletConduct risk analyses i.t.o impact on short term profit marginsProvide clear delegation of authority and accountability for deliverablesManage and allocate people and operational resourcesCommunicate plans relative to promotions and strategies to relevant staff and stakeholders within the unitAlign plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the propertyFunction Planning & ExecutionAttends pre-conference meetingsProvides client with relevant solutions / options and pricing for conferencing that are innovative and in line with industry trendsDocument and confirm function set-up and requirementsCommunicates requirements and standards to staffOversee the set-up of venues and catering requirements in line with client requirementsAdvise all stakeholders of any amendments to function requirementsLiaise with entertainment and decor providers to build events and conference requirements (as required). Is present at functions to ensure execution is in line with client requirementsMonitor service standards during the function and identify any areas of concernResolve any service or other related issues during the functionMonitors and reports on functionsConducts post-mortem on events and makes recommendations for improvementsShift Management : Put in place staff scheduling and duty allocations to ensure maximum coverageHandle shift briefings / handovers / shift reportsInteract 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 outletProvides feedback and reports back to management on the performance and challenges within the restaurantManage the control of stock and operating equipment as per SOP for the outletCash-ups at the end of the shiftProduct Enhancement : Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisonsConduct product performance analyses / reviews and make recommendations to address opportunities and gapsProvide product rationalisation on a regular basis or as requiredMotivate new product enhancementsCompile action plans for the implementation of approved projectsMeasure ROI and performance on a regular basisF&B Standards & Governance : Monitor F&B standards and processesAlign practices with new legislative compliance around health, hygiene, safety and the environmentImplement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business.Conduct weekly walkabouts of all conferencing facilities including front of house and back of house areas to monitor compliance.Encourage a waste management culture and ensure all staff are trained.Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address thesePeople Management and Development : Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and proceduresManage productivities and payroll costs for the outletIdentification of employee training needsPerform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outletManage employee relations within the departmentStaff communication and motivationPerformance contracting, reviews and developmentProvides resources and removes obstacles to performanceRecruit and resource for talent for positions within the departmentOnboarding of new staff membersBudget Management : Participate in the preparation of budget forecasts & controlsConsolidate Capex requirements for specific outletsGuide and consolidate the completion of Cost of Sales reports includingTheoretical 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 COSCustomer Relationship Management : Ensures that guests are treated with courtesy and respect at all timesInteract with guests and provide professional service standards and solutionsHandle any escalated complaints, disputes and suggestions as requiredEngage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choiceBe present on the floor during service / promotions or functionsConduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)Provide post-mortem feedback with regards promotions to ensure these are always relevant and effectiveShift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property RequirementsEducation3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level Experience7-8 years in the banqueting / conferencing industry including at least 3 years experience in a supervisory role.Work conditions and special requirementsAbility to work shifts that meet operational requirementsPhysically able to move operating equipmentHave an open attitude to perform similar functions in alternative outlets due to operational requirementsSkills and KnowledgeTechnical competenciesFood & Beverage CostingFood & Beverage Product KnowledgeSpeciality Beverage Knowledge – Wine, BarristerTeam PlanningBanqueting / Conferencing set-upsEvents PlanningProduct DevelopmentStock controlProficient Computer SkillsMicros / Opera is preferredSelling skillsCore behavioural competenciesPlanningMotivating others / gaining co-operationDecision-makingTraining; coaching; keeping abreast of new developments in fieldAnalysing / Diagnosing performance of the outlet / product performanceReviewing - Assessing feasibility; assessing compliance; efficienciesProblem-Solving EquityPreference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of , SISA internal recruitment policy as well as units employment equity plans. Work LevelJunior ManagementJob TypePermanentSalaryMarket RelatedEE PositionNoLocationPretoria #J-18808-Ljbffr