Job Description

Job Purpose
Responsible for the effective day-to-day management of the banqueting and conferencing operations with specific regard to achieving profitability; maintaining products and standards of operation; maximising customer satisfaction; delivery of the F&B business objectives and developing a talent pipeline within banqueting. The role will also be available to deputize for the Food and Beverage Manager in their absence.
Key Performance Areas

• Business Plan Implementation
• Develop conferencing objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of conferencing deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
• Function Planning & Execution
• Attends pre-conference meetings
• Provides client with relevant solutions / options and pricing for conferencing that are innovative and in line with industry trends
• Document and confirm function set-up and requirements
• Communicates requirements and standards to staff
• Oversee the set-up of venues and catering requirements in line with client requirements
• Advise all stakeholders of any amendments to function requirements
• Liaise with entertainment and decor providers to build events and conference requirements (as required).
• Is present at functions to ensure execution is in line with client requirements
• Monitor service standards during the function and identify any areas of concern
• Resolve any service or other related issues during the function
• Monitors and reports on functions
• Conducts post-mortem on events and makes recommendations for improvements
• Shift Management: Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Provides feedback and reports back to management on the performance and challenges within the restaurant
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Product Enhancement: Collaborate with the F&B Manager to complete a competitor analysis of food and beverage in property catchment areas including pricing comparisons
• Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
• Provide product rationalisation on a regular basis or as required
• Motivate new product enhancements
• Compile action plans for the implementation of approved projects
• Measure ROI and performance on a regular basis
• F&B Standards & Governance: Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business.
• Conduct weekly walkabouts of all conferencing facilities including front of house and back of house areas to monitor compliance.
• Encourage a waste management culture and ensure all staff are trained.
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
• People Management and Development: Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members
• Budget Management: Participate in the preparation of budget forecasts & controls
• Consolidate Capex requirements for specific outlets
• Guide and consolidate the completion of Cost of Sales reports including
• Theoretical COS per outlet for food & beverage respectively.
• Recipes - Recipe links needs to be in place to ensure accuracy and legitimacy of theoretical as well as put us in a position for the theoretical to be system generated.
• Food recipe - All menu item food recipes to be reviewed and signed off and where needed recaptured into the system MC or IFS to ensure accurate food theoretical.
• Procurement - All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Cost control - oversee the conducting of accurate stock takes in line with Company process. Use stock takes variance reports to manage underperforming outlets in relation to COS
• Customer Relationship Management: Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Education

• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• 7-8 years in the banqueting / conferencing industry including at least 3 years experience in a supervisory role.
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills and Knowledge

• Technical competencies
• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality Beverage Knowledge - Wine, Barrister
• Team Planning
• Banqueting / Conferencing set-ups
• Events Planning
• Product Development
• Stock control
• Proficient Computer Skills
• Micros / Opera is preferred
• Selling skills
• Core behavioural competencies
• Planning
• Motivating others / gaining co-operation
• Decision-making
• Training; coaching; keeping abreast of new developments in field
• Analysing / Diagnosing performance of the outlet /product performance
• Reviewing - Assessing feasibility; assessing compliance; efficiencies
• Problem-Solving

Equity
Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

Skills Required