Assistant Banqueting Manager (Gauteng, Benoni)

Job Advert Summary

ANEW Hotel OR Tambo is looking for an Assistant Banqueting Manager to oversee all aspects of a banquet or event, including set-up, food presentation and serving while focusing on quality presentation, customer service, complying with food and safety regulations and creating results that contributes to the mission and overall success of the company.

The successful candidate will be based in Gauteng, Benoni.

Minimum Requirements

• Matric
• Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 3 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards orientated
• Good knowledge of Banqueting and Food & Beverage
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties and Responsibilities

• Ensure the Year to Date departmental profit per the budget is achieved.
• Follow up on all daily banqueting and conference enquiries and ensure receipt of all pre-payments and deposits limiting business risk to non-payment.
• Adhere to company cash and all money handling procedures.
• Ensure all revenue per function sheet is raised correctly per day on Pluspoint and Apex. Ensure a banqueting control file is opened for all events and revenue is agreed to this on a daily basis.
• Ensure that open folios with balances due are paid by the customer / guest, on departure. In the case of the companies which have credit facilities, ensure that all amounts due are checked out to accounts receivable within 24-hours of the guest departing.
• Accountable for Banqueting cost control and the related results.
• Produce reports on the aspects of the Banqueting Department in terms of policy and directives issued by the General Manager and F&B Manager.
• Operational Stock-take must be done every 10 days, and on the last day of each month.
• Operating Equipment stock-take is to be taken on or around the 20th of each month.
• Stocks must be neatly packed in order to get an accurate count.