Banqueting Manager - Cape Town Region
PULLMAN
Job Description Daily supervision, coordination and direction of all banqueting colleagues. Ensuring all functions maintain a first class and positive visual impact; including ambiance, cleanliness, orderliness, décor and service flows. Leading and coaching all colleagues and leaders in the banquet services department. Staffing and scheduling ensuring adequate staffing levels to satisfy guest needs. Implementing 5-star service levels. Create and implement colleague-training initiatives. Maintaining preventative cleaning and maintenance program of all banqueting areas & equipment. Work together with the culinary & stewarding team to ensure that all food service meets or exceeds guest expectations and to promote teamwork as a strong component of the daily service culture. Work with the culinary team to ensure that all equipment needs are met and all equipment is properly maintained. Finding creative solutions and proactively solving problems in order to meet a demanding client base. Actively involved on a day-to-day basis with creative buffet décor and establishing new ideas. Working with the Conference service & catering department in order to ensure that revenues and guest satisfaction levels are maximized. Promote a healthy & safe working environment. Monitoring and continued development of Food & Beverage controls. Working alongside multinational guests with diverse expectations. Participates in Hotel Committees and CSI Initiatives Daily supervision, coordination and direction of all banqueting colleagues. Ensuring all functions maintain a first class and positive visual impact; including ambiance, cleanliness, orderliness, décor and service flows. Leading and coaching all colleagues and leaders in the banquet services department. Staffing and scheduling ensuring adequate staffing levels to satisfy guest needs. Implementing 5-star service levels. Create and implement colleague-training initiatives. Maintaining preventative cleaning and maintenance program of all banqueting areas & equipment. Work together with the culinary & stewarding team to ensure that all food service meets or exceeds guest expectations and to promote teamwork as a strong component of the daily service culture. Work with the culinary team to ensure that all equipment needs are met and all equipment is properly maintained. Finding creative solutions and proactively solving problems in order to meet a demanding client base. Actively involved on a day-to-day basis with creative buffet décor and establishing new ideas. Working with the Conference service & catering department in order to ensure that revenues and guest satisfaction levels are maximized. Promote a healthy & safe working environment. Monitoring and continued development of Food & Beverage controls. Working alongside multinational guests with diverse expectations. Participates in Hotel Committees and CSI Initiatives
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