Assistant Banquets Manager at Ole-Sereni

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  • Company: Ole-Sereni
  • Location: Kenya
  • State: Nairobi
  • Job type: Full-Time
  • Job category: Administrative/Secretarial Jobs in Kenya

The Assistant Banquets Manager oversees all aspects of a banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Assistant Banquet manager, in liaison with the F&B Manager is also responsible for all aspects of supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet staff.

Qualification
  • Previous F&B experience required.
  • Previous supervisory experience required.
  • Above average verbal and written communication skills required.
  • Must possess computer skills with knowledge of Microsoft Office.
  • Must possess outstanding guest service skills.
  • Previous money handling experience with basic math skills required.
  • Ability to organize/prioritize and complete multiple tasks simultaneously.
  • Ability to make decisions and accommodate a flexible work schedule.

Responsibilities

  • To be responsible for the banqueting operation and assisting in the running of any other F&B outlet in the in the absence of the Departmental Manager
  • Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
  • To ensure that banquet rooms are laid up to the required standard and as per the guest request as indicated on the function sheets.
  • Regularly attends BEO meeting or arranges for a representative to be present in your absence
  • Meet with the Chef and to review scheduled group’s menu and equipment requirements.
  • Review sales for previous day and resolve discrepancies with Accounting. Track revenue against budget.
  • Regularly monitor the inventory of all F&B supplies and orders supplies when needed.
  • Always completes and signs for all stock requisitions and continually monitors inventory costs against budget.
  • To approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.
  • To maximize the departments profits together with controlling of the departmental costs, whilst maintaining service standards and product quality.
  • To ensue efficient stock planning so that wastage is minimized.
  • To take complete responsibility for and /or report on any guest complaint; infraction of unusual situations etc. as soon as possible.
  • To ensure that all necessary supplies are ordered in a timely manner.
  • Ensure that company property is safe to use, cleaned appropriately, and kept secure at all times.
  • Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
  • To identify training needs and to liaise with the Training Manager in organizing training programmes for staff in the department
  • To keep abreast with the competition by conducting periodic competition and market surveys
  • To maintain and enforce such systems and methods in the area of Banquet service as laid down by the management
  • To develop new and superior methods of professional food and beverage service
  • To ensure that employees in the department conform to house rules and policies of the Hotel
  • To run departmental staff briefings daily, and staff meetings monthly.
  • To hire casuals for events, conferences and to ensure that they are trained in accordance with the hotel standards.
  • To carry out appraisals as per the company appraisals system and to initiate the performance evaluation of his subordinate staff
  • To be fully conversant with disciplinary procedures and all other relevant human resources practices e.g. sickness/absenteeism.
  • Continuously analyze actual standards observed against department standards. Demonstrate a pro-active approach to delivering company and operational standards and actively challenge deviation.
  • To develop interactive customer relations and to be aware of any possible future requirements. To relay such information and ideas to the Food & Beverage Manager/GM for the enhancement of customer expectation.
  • To have a thorough knowledge of and adherence to the law with regard to the following company regulations:
    • Fire regulations and procedures
    • Health and safety regulations
    • First aid procedures
    • Food Hygiene regulations
  • To participate in any training/development schemes required by management

How to Apply

Click Here To Apply

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