Banqueting & Restaurant Manager - Cape Town Luxury

5 months ago


Cape Town, South Africa HotelJobs.co.za Full time

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 5 - 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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