Mandy Mavuso Email and Phone Number

•To liaise with all guests, ascertaining their requirements and coordinating these needs to ensure the successful execution of restaurant bookings in a timely manner and in accordance with the standard of The Oyster Box Hotel, with the intention of ensuring that the highest standard of performance and service is achieved by all relevant parties.•Responsible to operate within the policies and procedures as set out in the Hotel operating manual as well as the restaurant operating manual.•To advise and discuss the choice of menus.•To advise and discuss alcoholic and non-alcoholic beverage requirements.•To advise and discuss table plans.•To ascertain what entertainment, if any, is required.•To ascertain what table appointments, e.g. flowers, are required.•To ascertain the agenda for the event.•To ascertain what equipment is required if any is required•To ensure all event requirements and details fall within the operational scope and capabilities of the hotel.•To confirm all details in writing with guests.•Prompt attendance to guests.•Double checking and confirming all bookings with guests on a daily basis for each restaurant.•Ensure that client is aware of any procedures relating to that particular restaurant as well as any special occasions.•Ensure guest enquiries and or messages are responded to immediately.•At all times try to up sell other facilities in the hotel with the goal of improving the guest experience and increasing the revenue of the hotel. Always offer an alternative venues if this is really not possible then also offer alternative dates•Maintain a high standard of personal and professional service with all guests.•Ensure that every enquiry over e-mail is responded to with a formal reply or rejection based on availability and that such bookings and rejections are filed in a logical and orderly manner.• Ensure that the necessary invoicing is done to ensure the timeous payment of deposits by clients

Administrator for Stock and Sales• Typing and updating stock lists. • Telephonic ordering and stock takes. General sales and assisting customers with their needs. Functions Department (mainly on floor)• Staffing including Shift Schedules of approximately 20 employee.• Training 1st years.• Ordering of bar stocks and supplies, daily to weekly stock takes. • Credit applications. • Sourcing. • Set-up and running of functions such as Dinner Parties, Anniversaries, Managing petty cash on a daily basis. • Overseeing daily operations of the restaurant and bar which included dealing with guest complaints and queries. Shift cash-ups and restaurant and bar lock-up.(during specialisation period)• Assisting with service of food and drinks.• And working alongside manager during special functions ie. Weddings. • Shift leader and organisation of different set ups in venues. Receptionist • Checking in and out of quests. • Receiving payments. • Making reservations (including banqueting and rooms) as well as car rental bookings. • Dealing with guest requests and enquiries. Daily cash-ups and banking. • Booking for tours etc. Concierge duties as well as delegating to porters. Banqueting • Assisting banqueting manager with staffing including Shift Schedules. • Set-up and running of functions such as Dinner Parties, Anniversaries, Corporate Functions and daily seminars. • Telephonic ordering of bar supplies including stock.• Making arrangements with external caterers for snack platters, plated meals and speciality occasions.• Reservations for in-house accommodation during functions. • Training 1st year and starter students. Housekeeping • Cleaning of rooms, public areas and laundry duties. • Supervising the completion of tasks for a period of 3 months.• Liaising with staff and organising turn down as well as cleaning schedules.