Banquet Manager - Operations

• Familiarise yourself with BEO’s to ensure customer expectations are met and an exceptional experience provided.
• Set up systems to protect and maintain control of food service equipment, correctly recording breakages and carry our regular stock takes.
• Set up and maintain a weekly cleaning schedule for the service areas to achieve the highest possible hygiene and cleaning standards.
• Ensure staff are competent in menu, dietary and allergens knowledge. Ensure staff have some understanding of beverages.
• Assist in the preparation of monthly reports, commenting on key performance indicators and action taken to keep on target.
• Assist in recruiting, managing, training, developing and inspiring the banquets team.
• Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
• Maintain currency of Responsible Service of Alcohol (RSA) certification, amendments and updates and adhere to RSA principles.
• Oversee the setup and reset of specific Conference & Function activities. Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and event organisers.
• Set departmental targets and objectives, work schedules, policies and procedures.
• Accountable for stock ordering and inventory management, plus monthly stock takes.
• Assist with carrying out annual and mid-year appraisals with team members under your responsibility.
• Evaluate guest satisfaction levels with a focus on continuous improvement.
• Check meals on collection from kitchen and deliver to guests promptly to maintain temperature and appearance; ensure items are announced.

• Responsible Service of Alcohol certificate.
• Minimum of 2 years of relevant leadership experience in banquet operations.
• Strong knowledge of a variety of beverages including beer, wine, spirits and cocktails.
• Proven capability in creating a positive and productive work environment

Competencies

• A strong understanding of food safety requirements.
• Flexibility about the area of work, duties and responsibilities that you will be required to perform
• Self-motivated with genuine passion for hospitality and guest experience
• Confident in creating rosters and adhering to wage control
• Confident interpreting and generating reports as well as reviewing daily occupancies to ensure smooth operations
• Well presented with an eye for detail and strong organisational skills
• Calm and professional demeanor in all instances, confident in conflict resolution and complaint handling
• Excellent time management and communication skills including rapport building between internal and external stakeholders
• Strong focus and passion for hotel operations
• Demonstrated ability to coach, mentor, develop and inspire teams
• Demonstrated business acumen with the ability to make sound decisions and understand commercial implications
• Ability to think strategically and plan on a mid to long term scale
• Entrepreneurial spirit with drive, ambition and high level of energy
• Good interpersonal skills with ability to communicate with all levels of team members