Restaurant (Banqueting) Manager

3 weeks ago

Franschhoek, South Africa HotelJobs.co.za Full time

As our logo shows, the successful incumbent will be working and staying surrounded by picturesque mountains and vineyard hills,Your main task would be to_ negotiate unique banqueting arrangements with clients, and then utilise your superb expertise to execute a unique buffet that exceeds guests' expectations. And - off course - you will be providing impeccable customer service to all clients, regulars & the new guests by personalising wishes of each client and with each banquet_

A live in position
- If you take pride in executing banquets to precisionapply_

**Duties**:

- Draft menus tailor-made for each client’s personal palate_
- Maintain top-class cuisine presentation & food plating stations_

Decorate banquet hall uniquely

Adhere to budget for food, beverage and labour costs.

Achieve maximum profitability by controlling costs

Following purchasing and requisitioning procedures.

Regular quality controls on food quality

Work closely with the Chef & kitchen staff

Staff training and development

**Must have**:
Sound teamwork / cooperation abilities

Strong ability to build rapport with Clients

Thorough ability to maintain relations with management

Solid co-ordination and planning abilities

**Prerequisites**:
Must have qual / diploma in related field

Min of 8 yrs exp as Banquet Supervisor

Previous experience in similar role or minimum.
- To check the function rooms, break away rooms and cloakrooms for cleanliness before guests arrive, table layouts and stipulated specific requirements to enable shortcomings to be rectified.
- To ensure effective briefing of the waitering staff prior to the function
- To ensure that the set standard of service is maintained in a courteous and professional manner at all times.
- To ensure that arrival and departure time of the waitering staff is recorded accurately and forwarded to the HR Department timeously.
- To greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint.
- To ensure the proper introduction of new staff members to all hotel facilities and rules and regulations of the hotel.
- To compile casual wages pay sheets accurately and hand them in timeously.
- To ensure that sufficient amounts of stock is requisitioned for the bar and that these beverages are stored at the right temperature and sold for the correct prices to achieve the budgeted beverage cost. No spillage is acceptable.
- To maintain par stock levels of operational equipment (glassware, crockery, cutlery) by monthly stock-takes. Requirements for ordering equipment are to be relayed to the F&B Manager.
- To ensure that fair and equitable discipline is effected.
- To investigate and action the causes of staff grievances.
- Maintains the highest degree of personal appearance and hygiene at all times.
- Be aware of all fire safety and emergency procedures.
- Be aware of, and abide by, all rules of the Employees Handbook.
- To ensure that all staff members maintain a high standard of motivation and morale.
- To correctly prepare month end records to be submitted to the Human Resources Department timeously every month.
- To devote all working efforts for the good of the hotel.
- To monitor the efficient rostering of all staff.
- To ensure effective communications by attending meetings as required and holding regular departmental meetings to impart information.
- To carry out any reasonable duty requested by senior management.
- To prepare, on the required format, all information necessary for budgeting

purposes.
- Ensures that all staff wear the correct uniform and name badges at all times.
- To hold regular on-the-job training and coaching sessions to ensure that staff perform their duties effectively and efficiently.
- To attend seminars and training courses as and when directed.
- To further your own knowledge of management methods and principles to ensure further upgrading in management standards for the profession.

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