Job Opportunities in South Africa

Job Advert Summary

Minimum Requirements

• Matric
• Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 3 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards orientated
• Good knowledge of Banqueting and Food & Beverage
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or Isi Xhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties and Responsibilities

• Ensure the Year to Date departmental profit per the budget is achieved.
• Follow up on all daily banqueting and conference enquiries and ensure receipt of all pre-payments and deposits limiting business risk to non-payment.
• Adhere to company cash and all money handling procedures.
• Ensure all revenue per function sheet is raised correctly per day on Pluspoint and Apex. Ensure a banqueting control file is opened for all events and revenue is agreed to this on a daily basis.
• Ensure that open folios with balances due are paid by the customer / guest, on departure. In the case of the companies which have credit facilities, ensure that all amounts due are checked out to accounts receivable within 24-hours of the guest departing.
• Accountable for Banqueting cost control and the related results.
• Produce reports on the aspects of the Banqueting Department in terms of policy and directives issued by the General Manager and F&B Manager.
• Operational Stock-take must be done every 10 days, and on the last day of each month.
• Operating Equipment stock-take is to be taken on or around the 20th of each month.
• Stocks must be neatly packed in order to get an accurate count.