The main purpose: The role is responsible for assisting the Assistant Event Services Managers to effectively plan and execute food and beverage services required as per the assigned event. The role oversees the coordination of Section Leaders, Service Staff, and Waitrons to render excellent service to all the internal or external customers. Uphold set standards within the department with the overall purpose to execute a seamless event.

Reporting to the: Assistant Event Services Manager – Banqueting

Key responsibilities will include but are not limited to:

1) Management of all events and services

• Manage event setups as per the function schedule, company guidelines, and required standards.

• Ensure that the safety and cleanliness standards are maintained by both the clients and staff

• Conduct and record spot checks during events to ensure that staff are operating according to set Standard Operating Procedures.

• Ensure that all equipment – including but not limited to drinks machines and point-of-sale equipment – is used correctly and that maintenance issues are reported and dealt with.

• Acquire full briefing and handover from the Assistant Event Services Manager before the event and communicate to staff.

• Maintain customer satisfaction and take appropriate action on customer complaints.

• Ensure all charges are written up, processed and signed off by the client, as well as voids and cancellations.

• Ensure that all payments (cash, credit card, mobile) are handled correctly according to the Standard Operating Procedures.

• Communicate with catering and other staff to ensure that necessary prep-work is done in advance.

2) Create an organised service area through planning and organising at all times.

• Ensure that you have enough food and wine knowledge to be able to anticipate the clients / guests needs and exceed their individual expectations through valued customer service.

• Get a full briefing from your Assistant Event Services Manager of the events taking place in our building.

• Ensure the venues are correctly setup as per function sheets.

• Perform walkabouts of the venues and floors ensuring all set ups are in order.

• Ensure that the staff practise the “clean as you go” slogan during work at all times.

• Ensure that the staff use all the equipment with the utmost care to avoid accidents and losses.

• Pass the necessary information in your handovers within department.

• Teamwork – As a team player your communication level with each other should be flawless thus allowing you to take control of things more successfully.

• Give the necessary information to the set-up staff in the evening to make mis-en-place for the next morning so that setup teams can set venues quickly and efficiently for the early morning shift this is imperative that is checked before you leave the building.

3) Inventory Management

• Manage the operating equipment used within your event and ensure all bar smalls are accounted for.

• Ensure that all stock is safe guarded from loss through by conduction stock variance checks for all events and reporting to the Event Services Manager.

• Ensure correct stock is ordered and par levels are always maintained for your event.

• Ensure that breakages and losses of equipment are monitored, and action taken when abuse is identified.

• Ensure par levels of glassware and bar smalls are maintained for your event.

4) Staff Management

• Ensure that staffing levels are correct and to agreed standards and as per the event requirement.

• Performance reviews to be done quarterly with Section Leaders and Waitrons.

• Manage workplace diversity.

• Act in case of staff discipline and resolve any staff issues.

• Conduct on-the-job training and assessment daily.

• Ensure daily handovers and briefings meetings are taking place with all the staff.

• Ensure debriefs are conducted with staff after each event.