Duties & Responsibilities

To discuss the function with a client, ascertaining and noting his exact needs.
To show the client the various facilities available, advising and discussing the merits of the various options.
To advise and discuss the choice of menus.
To advise and discuss alcoholic and non-alcoholic beverage requirements.
To advise and discuss table plans.
To ascertain what entertainment, if any, is required.
To ascertain what table appointments, e.g. flowers, are required.
To confirm the availability of the facilities required.
To monitor and control provisional and confirmed function bookings and ensure that no double bookings occur.
To confirm all details in writing to the guest.
To be constantly aware of new business opportunities and action these.
To ensure the cleanliness of all conference and function rooms.
To ensure that all necessary stationery requirements are in place.
To ensure that all the equipment requested is in position and in working order, particularly audio and sound systems.
To ensure that water jugs, glasses and refreshments are replenished at regular intervals.
To ensure that ashtrays are changed during each break.
To ensure that the requested refreshments are served timeously.

Skills and Competencies

Have at least 3 years’ experience in the catering and / or restaurant industry on supervisory level.
Must enjoy working with people.
Must have good organisational skills.
Be able to pay attention to detail.
Have good interpersonal and supervisory skills.
Be able to work irregular hours, on weekends and public holidays.
Must have good communication skills.
Must have good grooming and presentation skills.
Must be comfortable working with computers
Must able to negotiate, organise, delegate and work under pressure.

Qualifications

Must have completed a National Senior Certificate
NQF qualifications in hospitality