Banqueting Manager:Function setups for weddings (of all races & religions), conferences, small & large dinners including silver service; product launches, wine tastings, year-end functions & cocktail parties. Setups include wedding ceremonies, bars, satellite bars, venues with table & chairs, dance floor & staging. Running the functions & ensuring client & guests needs are met. Following running orders as set out by coordinators & handling any changes during the function to ensure a smoothly run & successful event. Running functions also include coordinating bridal parties before & during the ceremonies. Liaising with caterers to ensure the food comes out on time and 5-star food quality is maintained, ensuring specific dietary requirements & protocols are met such a Kosher, Halaal, vegan & banting. Venue & banqueting stock control including banqueting tables, chairs, cocktail tables, venue antiques, artwork & office furniture. Site inspections; enquiries; upselling.Promoted to Waitron Manager:Managing a team of 45 waitrons & barmen, permanent & casual. Managing certain HR issues & working with the Bargaining Council for the Hospitality Industry & CATRA. Hiring & training new staff. Booking staff for functions. Outsourcing staff additional staff when needed. Implementing new processes to improve commitment to Summer Place, service & customer satisfaction.Promoted to Beverage Manager:Responsible for overall beverage operations in the venue, purchasing of stock; stock control; monthly stock takes; maintaining an accurate & positive C.O.S.; price increases, manage & train barmen, cocktails & presentation.Housekeeping Manager:Managing the cleaners; linen & consumable stores. Hiring & training of new & existing staff.In my time at Summer Place, I have been responsible for managing all departments related to banqueting, I have been trusted with managing two departments when we were short staffed, normal practice would be for all managers to share the duties.

My responsibilities include…

My responsibilities include…