To manage the banqueting and conferencing facets of the business in such a manner that client satisfaction and budgeted profit margins are achieved and that a good company image is projected, thus ensuring continued growth.To ensure the efficient, effective and professional management of all relevant functions.Ensuring all function sheets are completed one week prior to function and booking all relevant 3rd party suppliers.Ensuring sufficient and competent banqueting staff rostered to work scheduled events.Maximising revenues through including hotel rooms into various banqueting packages (at competitive rates)Minimising costs through; Scrutinising 3rd party chargesEnsuring sufficient staff rostered and clear briefs given to teamsEnsuring the kitchen has final updated numbers so as not to over prepareReport faults to maintenance timeously and follow up where necessary.Ensure one supervisor assigned to be responsible for the event in totality.Ensuring all billing and invoicing completed and payments are received.Follow up on any guest requests and bookings enquiries.Host site inspections with the Sales and Marketing team.Attend daily Hotel meetings and various HOD meetingsBiannually investigate, conceptualize and deliver (with the chef) updated and relevant food and beverage offerings and menus in line with budget.To ensure that guest comments and feedback stats are recorded accurately and departmental incentives are tracked and paid out when required To ensure that complaints, comments or problems are actioned without delay and that effective follow-up action takes place.To ensure that you and the team be familiar with all local emergency services and procedures.Staff ManagementTo provide effective leadership through professional man-management and encouragement of all subordinates & carry out appraisals.To ensure that training is implemented and maintained.To maintain effective working relationships with line and staff functions

Formulating and successfully implementing company policy.Planning and organizing accommodation, catering, trips, tours and other hotel servicesDirecting strategy towards the profitable growth and operation of the company.Developing strategic operating plans that reflect the longer-term objectives.Putting in place adequate operational planning and financial control systems.Ensuring that the operating objectives and standards of performance are understood.Closely monitoring and operating the financial results.Maintaining the operational performance of the company.Representing the company to customers and professional associations.Building and maintaining an effective team. Providing guidance to direct reports.Approving requests for investment and purchases.Managing overall financial budgeting for each department.Guiding the development processes for a group or function.Working across functions with peers in other groups to ensure collaboration for shared goals.Working with lower management and for strategy development and execution planning.Communicating financial and goal results.Handling all company admin, quotes & invoices.Handling all Client folders. Managing all events & travelling arrangements.Managing Social Media Accounts in Facebook, Instagram & Linked In.Approving all adverts & Designs for Media & Print.Ensuring compliance with health and safety and other statutory regulations.

Recruiting, training and supervising staffManaging budgetsMenu PlanningEnsuring compliance with licensing, hygiene and health and safety legislation/guidelinesPromoting and marketing the businessOverseeing stock levelsOrdering suppliesHandling customer inquiries and complaintsTaking reservationsGreeting and advising customersProblem solvingPreparing and presenting staffing/sales reportsKeeping statistical and financial recordsAssessing and improving profitabilitySetting targetsHandling administration and paperworkLiaising with customers, employees, suppliers, licensing authorities and sales representatives.Making improvements to the running of the business and development.Staff TrainingOverseeing and executing operations within given timelines and budgetsManaging Rosters, Itinerary, function sheets, accounting and debtors sheets & Attending HOD & OPS meetings.

Planning and organizing accommodation, catering, trips, tours and other hotel services.Setting up of breakfast as well as canape service station, assisting in preparation andServing of breakfast. Design & Cater for Evening wine & canapes service.Promoting and marketing the business.Controlling expenditure.Maintaining statistical and financial records.Achieving sales and profit targets.Training and monitoring staff.Planning work schedules for individuals and teams.Meeting and greeting guests.Dealing with guest complaints and satisfaction.Addressing problems and troubleshooting.Ensuring breakfast, canape & wine service as well as the day to day operation runs smoothly.Supervising functions.Dealing with contractors and suppliers.Ensuring security is effective.Carrying out inspections of property and services.Reception DutiesEnsuring compliance with health and safety and other statutory regulations.Handling all requests from guests and owning family, acting as butler to owning family.

Management & liaising with both staff and clients. Set up for functions & inspections with clients.Working with budgets for both company and clients.Set up, welcoming & presenting duties for conferencing.Leasing between clients and service providers.Planning, developing & coordinating events on a daily basis.Communicating with clients on a daily basis, marketing & meeting with clients for site inspections.Overseeing, executing & operating events within budget.Managing roster, itinerary, function, accounting sheets & attending HOD & OPS meetings.Formulating & sending quotes, invoicesManaging Debtors files & ensuring all payments to relevant companies & intercompany payments are done & receivedGuests Transport & AccommodationAttending & Representing company at FunctionsFront of House Management, reception dutiesDuty Manager (Opening & Closing manager, assisting where needed )Setting up new menus for events and day to day specials.Food and beverage duties assisting in halfway house & main kitchen as well as assisting in bar when needed. Working hand in hand with head chef.Staff TrainingStock taking and inserting GRV's

Focusing on good Client and Guest ServiceHandling Food & Beverage Services for Restaurant and Banquet Events.Set up & Breakdown of events such as weddings and launches.Room Service

Checking in GuestsTaking Payments Security & Patrolling ground in evening, ensuring safety of all guests in the guest houseFocusing on good Client and Guest ServiceReceiving and managing Payments for both restaurant and accommodation.Handling Bookings & Accommodation

Attend to events to assist with the facilitation of operations and respond to emergencies, problems, etc. Ensures assigned aspects of events are implemented and controlled according to plans.Coordinate activities of assigned areas with activities of other staff to ensure optimum efficiency and compliance with appropriate procedures and specifications.Assists users of facilities by providing requirements in regard to technical, security, and/or other requirements; assists in problem resolution and answers questions; refers to appropriate department when unable to respond.Check & Check out of goods, Set up & Break down of Events, Supervise & Facilitate Events, Managing Guest Transport