Junior Banqueting Manager
One of our clients within the Hospitality Industry based in Cape Town is looking to employ a Junior Banqueting Manager.

Duties & Responsibilities:
Check Par stock levels are maintained to endure smooth operation.
Attention to the small details around during an event and to act on it quickly and efficiently.
Approach all encounters with guests and employees in a friendly, service oriented manner.
Manage daily operations of the hotel kitchen which supplies breakfast and all banqueting/conferencing related meals.
Check food presentation as well as perform costings and menu accuracy
Experience of food & beverage monthly stocktakes and food cost percentages.
Work closely with not only the Head manager but also the chefs and Co-Ordinator to conduct day to day operations smoothly
Minimize spoilage, waste and over production.
Monitor all Banquet and Catering activity.
Assist in the achievement of departmental objectives and goals.
Expedite peak meal periods by maintaining a "hands on" approach.
Staff rosters and duties for the week ahead.
Ensure timely set up and that plating/presentation exceed guest expectations
Performs other activities as assigned by the Head of Banqueting
Be creative and attentive to new trends amongst the conferencing industry
Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.

Requirements:
At least 2-5 years of progressive experience in a hotel or a related position.
Ability to work a flexible schedule
Must have strong interpersonal skills
Must have strong organizational and time management skills
Command of the English language and excellent communication skills, both written and verbal
Able to sit, stand, walk, and climb stairs for extended periods of time/frequently in order to interact with clients and staff
Computer knowledge of word, excel, PowerPoint & emailing.
Must have excellent attention to detail
Flexible working hours/open availability to work extended hours, holidays and weekends
Ability to work well in stressful, maintain composure and objectivity while under pressure
Ability to manage 15 – 20 staff and brief and debrief them.
Hands on and not only a delegator