Banqueting and Back of House Manager

The Cape Town International Convention Centre (CTICC) is so much more than just another convention centre. An exceptional centre requires exceptional staff and the culture of the CTICC is one of teamwork, recognition, personal accountability, and service excellence. We understand that it is only our people who make us the success we are and, as a result, we make every effort to ensure that we recruit and retain talented, qualified, and enthusiastic leaders, who are team players, able to embrace our values, fit in with our culture and recognise the value of hard work in a dynamic

exciting environment.

**The main purpose of this position**: Responsible for the management and leadership of the banqueting and back of house (BOH) teams. To ensure the effective planning and executing of all types of events and banquets. Monitoring and upholding standards always set within CTICC and
ensuring that all events are staffed adequately to optimize client’s satisfaction. Management of staffing costs and productivity on the floor, managing that staff adhere to procedures on handling the operating equipment and furniture. To ensure that staff adhere to venue setups as per the floor
plans and that the venues are always kept clean. Required to liaise with suppliers and other stakeholders. To ensure that the health and safety standards are adhered to by all staff all the times.

**Reporting to the**: Head of Food & Beverage

Key responsibilities will include but are not limited to:
**1) Management of all events and services as well as the upkeep of the facility**
- Responsible for the high standard of service and equipment management in the banqueting and back of house departments.
- Work closely with the Beverage Manager and the Executive Sous Chef to achieve desired outcomes for all events.
- Direct and manage the Senior Event Managers, Assistant BOH Manager and Event Service Managers (ESM) team, to ensure efficient service is executed for all events.
- Ensure event reports are completed after each event and ensure the correct forms have been collected from our clients and sub-contractors during build up and report on irregularities.
- Ensure venue signage procedures are followed by all and correct signage with correct prices is displayed for Public catering events. Also ensure the buffet signage is managed adequately.
- Ensure the pre
- and post-event checklist and all other forms as per the ISO process flow is accurately completed and loaded on to the Event file on EBMS for auditing purposes.
- Ensure all ESMs and the Seniors hand the comment cards and form a report at the end of each event.
- Monitor that the Banqueting department operates according to set Standard Operating Procedures and if need be review and re write the SOPs.
- Maintain customer satisfaction and take appropriate action on customer complaints.
- Plan all events thoroughly and ensure that the information is relayed to all staff for all events.
- Conduct weekly meetings to discuss valid points made in the HOD meetings and discuss the lighten customer satisfaction reports.
- Have direct client contact and involvement.
- Discuss, maintain and record SLAs for all suppliers.
- Ensure weekly reports with all relevant information are sent through to management for the A3 and quarterly reports.
- Ensure cleanliness is maintained throughout the building.
- Ensure the team reports maintenance issues regularly and that all maintenance issues have been attended to.
- Ensure that the labour brokers perform regular training with their staff to upskill the staff working in the banqueting and back of house.
- Prepare management reports as and when required.
- Ensure high level of customer satisfaction and productivity is achieved within the Banqueting and Back of house teams.
- Ensure that all ISO 22000 and other ISO regulations and procedures are followed and maintained by all staff.
- Ensure departmental and Company objectives are met as per business plan.

**2) Income and expenditure management**
- Maintain operating staff cost within budgeted parameters.
- Monitor performance of Service providers.
- Adhere to supply chain management policy and standard operating procedure (SOP) for procurement and receiving of goods of equipment.
- Manage banqueting related revenues and costs to improve margins.
- Ensure departmental and Company objectives are met.
- Ensure all requisitions are requested in line with the company policies and procedures.
- Ensure that all procurement conducted is in line with the approved CAPEX budget.
- Ensure approval of invoices with supporting documents in line with company policies and procedures following approved limits of authority.
- Ensure that the direct reports always abide to the procurement policy and source the right quality product.
- Monitor performance of Service providers and ensure they adhere to the service level agreements (SLA’s).
- Ensure that effective procurement policies, procedures and systems are adhered to as per