A 5* state of the art conference & restaurant venue, catering for up to 60 A la Carte guests and for up to 350-pax for functions, all situated on a modern wine estate near Stellenbosch, requires a fully trained Events Manager with experience in Banqueting.Tasks and responsibilitiesDevelop and manage a professional working relationship with all clients. Responding to customer complaints, guest relations.Generating quotes according to venue, catering and services required. Full event co-ordination. Quotes made by events assistant approved.Uphold a professional working relationship with all service professionals.Analysing and planning functions revenue. Driving bookings.Respond timeously (24hrs) to client/supplier emails to maintain prompt communication.Ensuring venue SOPS are adhered to, updated with relevant information and all service providers are briefed accordingly.Ensuring venue is always maintained to the highest standard, reporting any maintenance items immediately. Ice machines, wine fridges, aircon etc.Coordinating the operation of the venue during scheduled shifts, cash-ups.Achieve operational objectives by contributing recommendations to strategic plans and reviews; preparing action plans; implementing productivity, quality, and customer- service standards; resolving problems; identifying trends; determining system improvements; implementing changeTo be totally familiar with the composition of all menu items and brand story.Checking stock levels and ordering supplies.Weekly OE count of all banqueting operational equipment.
Responsibilities + Skills
Weekly banqueting invoice summary. Submit all expense invoices.Ensure banqueting contracts, menus and brochures are updated annually.
Accomplish HR objectives by training, and disciplining employees; communicating job expectations; enforcing policies, organizing shifts, submitting overtime and hours to payroll department with assistance of HR manager.
Be able to work independently as well as part of a team;Be able to work under pressure and meet any deadlines;Interact respectfully with all employees and guests.Be able to work overtime on a regular basis