Liase with all clients, suppliers and colleagues to ensure smooth operational flow. All bookings must be up to date and on the booking and filing system, easily accessible to Management. Answer all telephone calls promptly and in a professional way. Bookings, enquiries and messages should be taken down correctly. Check venue on a weekly basis for any maintenance that has to be done. Order all amenities, tea/coffee station supplies and necessary stock in advance (confirm with Venue Manager before ordering). Attend / present meetings with clients. Do venue viewings with clients. Set-up for conferences, weddings and functions as required.

Management of booking System (Semper); managing all administrative duties such as invoices, quotations, answering of emails, month-end statements to debtors; prompt reply on all enquiries, managing all stock orders; efficient management of guesthouse operations on a day to day basis; taking full responsibility for guesthouse when General Manager is absent.

Answering phones and take bookings; handling check-ins; handling of petty cash; attending to guest requests; preparing & serving food for conferences; supervising/hosting conferences; bar & amenity stock control; capturing guest data; invoices & quotations for accommodation and conferences; general filing; supervising housekeeping staff.