Assistant Banqueting Manager

Function

We are looking for a dynamic, innovative and guest centric individual to join our amazing team. Reporting to the Banqueting Manager the successful incumbent will be required to effectively plan, co-ordinate and successfully manage banqueting events and functions. The successful incumbent together with the Banqueting Leadership team will manage the day to day operations within the Banqueting Department whilst maintaining the exceptional customer service standards expected in accordance with Marriott International Policies and Procedures within a pressurized environment.

What We offer

• Market related salary
• Learning and development opportunities through online platforms, on the job trainings and classroom-based courses
• Discounts on hotel rooms, food and beverage and spa in Marriott International portfolio
• Wellbeing activities and sustainability initiatives through the Take Care and 360° programs
• On Property Café
• Medical Aid Company 
• Provident Fund Company Benefits 
• Associate Uniform and Laundry service thereof
• Employee Well-being Programme
• Staff Transport

Required Experience & Qualifications

• A recognised 3 year qualification in Hospitality Management highly recommended
• Minimum of 3 years’ experience in a similar position within a 5 star environment
• Minimum three to five years staff management experience in a senior capacity
• Exposure to IR management and disciplinary processes advantageous
• Proficiency in Microsoft packages essential ( Word, Excel, email ) essential
• Professional Disposition 
• Maintain a neat, clean and well-groomed appearance as per company standards
• Good leadership, communication and interpersonal skills.
• Ability to be resilient and work within a pressurized environment
• Strong and effective planning, co-ordinating, organizing, assigning and delegations of tasks to ensure requirements and standards are met within the Banqueting department
• Knowledgeable of Industry Trends
• Project Management skills
• Strong administration skills – payroll input, staff rostering, inventory control, ordering, training
• Ability to use Initiative and be proactive and self-driven
• Effective communication, problem solving, decision making and conflict management skills 
• Ability to use Initiative and be proactive and self-driven
• Ability to work without supervision and within a team
• Attention to detail pertaining to area of responsibility
• Flexible working hours as well as weekends and public holidays as per operational requirements
• Complete all daily duties as set out in departmental duties and requirements.
• Managing and controlling all costs relating to the banqueting operation
• Ensure that the highest standards of events, food and beverage service are maintained
• Providing support and guidance to banquet personnel to ensure successful, smooth running functions ending in a positive guest experience
• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
• Applies knowledge of all laws, as they relate to an event.
• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
• Adheres to and reinforces all standards, policies, and procedures.
• Maintains established sanitation levels.
• Manages departmental inventories and maintains equipment.
• Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
• Schedules banquet service staff to forecast and service standards, while maximizing profits.
• Assists team in developing lasting relationships with groups to retain business and increase growth.
• Identifies training opportunities and plans a strategy to accomplish goals.
• Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. 
• Monitors and controls financial and administrative responsibilities including asset protection. 
• Provides clear and concise communications to everyone having ownership in the success of the event.
•  Identifies training opportunities and plans a strategy to accomplish goals.
• Sets goals and delegates tasks to improve departmental performance.
• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
• Acts as a liaison to the kitchen staff.
• Leads shifts and actively participates in the servicing of events.
• Sets a positive example for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Ensures employees understand expectations and parameters.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
• Observes service behaviours of employees and provides feedback to individuals.
• Participates in the development and implementation of corrective action plans.
• Attends and participates in all pertinent meetings.
• Perform other duties as and when required.
• Conduct monthly Beverage and OE stocktake
• Manage beverage potential for all beverage services