Description:
Role Purpose:
Responsible for the consistent delivery of expected service levels as well as effective communication both with clients as well as ensuring cross departmental communication. Liaising with the kitchen department, clients and all other parties involved to ensure successful logistics pertaining to events being hosted, ensuring the necessary staff complement and that the venues are presented at the highest quality, resulting in outstanding guest satisfaction. Responsible for the smooth running of the beverage and events section, managing areas of profit, stock, wastage control, hygiene practices and training within the department as well as any other tasks as deemed necessary by management.
Responsibilities:
Staff Management & Quality Control
Should advocate sound financial/business decision making, demonstrating honesty, integrity and lead by example. To coordinate and manage functions and ensure that a high level of client satisfaction is maintained at said functions. Prepare and implement daily function list. Supply daily menus for catering to the executive chef in the form of quotations supplied to the clients. Daily setups prepared and communicated to supervisors on duty. Manage cleaning staff to ensure all function and associated areas are maintained in a clean/neat/tidy condition. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management. Ensure disciplinary procedures and documentation are completed according to the ELGC code of conduct.
Stock Control
Regularly assess, together with the F&B Supervisors, to ensure that beverage stock quantities are maintained for forthcoming functions and events. Assist with bar stock checks when F&B Supervisors are on leave or off sick. Perform ADHOC cellar stock checks. Input month-end stock takes of beverage and other relevant supplies into Jonas.
Client Liaison
Meet with prospective clients to provide information as to the nature of the function venues and menus available. Provide written quotation to potential clients based on information provided in meetings, phone calls and via email. Maintaining good client relations by ensuring that they are accurately informed of the information they are required to submit to facilitate their bookings and payments. Ensure that payments are received upfront and event charged based on final numbers provide by the client one week prior the event. Regularly following up on provisional bookings until they are confirmed. Manage client and member requests and concerns and provide feedback to the relevant parties.