The main purpose: Responsible for effectively planning all services required as per the assigned event. To be the main point of contact for the duration of the event. Assisting and anticipating the client’s needs while guiding the clients through CTICC processes. Maintaining a professional relationship at all times while upholding standards set within the department. Managing all subordinates adequately while executing a seamless event.
Reporting to the: Beverage and Restaurant Manager
Key responsibilities will include but are not limited to:
1. Management of events and services
Managing the client’s request for the assigned events.
Ensure that adherence to the safety standards is maintained by both the clients and staff.
Ensure that cleanliness is maintained throughout the building.
Acquire full briefing and handover from colleagues before the event and deliver a detailed handover report at the end of shift.
Direct and manage other event staff, including subcontractors.
Collect all necessary forms from clients and sub-contractors during build up and report on irregularities.
Manage the build-ups and breakdowns of events with the safety officer - check the floor throughout the event for blocked pathways and other issues.
Manage the machinery used within the department and ensure that maintenance issues are reported timeously.
Ensure that operating equipment (cutlery, glassware, etc) is used available when necessary and that breakages are reported and replaced.
Ensure enough consumable stock (including food, beverages, stationery) is available for all events as per scripting and ensure correctness in monthly counts are recorded.
Ensure you have a clear understanding of the Standard Operating Procedures and that they are followed by all staff.
Maintain customer satisfaction and take appropriate action on customer complaints.
Write out all charges – including additional charges – and have them signed off by the client.
Use the correct format of the forms you need to complete and file on to EBMS.
Use the correct procedure to order and return access keys.
Conduct weekly meetings with event staff to discuss valid points noted during your meeting and discuss customer satisfaction reports.
Manage all coffee sales within the department.
Ensure signage is correct and displayed at appropriate events.
2. 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 Assistant ESM’s, Beverage 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 that all EBMS reports and ESM reports with numbers are up to date.
Ensure that all orders are requisitions and timeously received.
Conduct staff assessments based on organisational requirements and recommend training need analysis.
3. Create an organised service area through planning and always organising
Ensure that you have adequate food and beverage knowledge related to your event to be able to anticipate the clients’ guests need and exceed their individual expectations through valued customer service.
Get a full briefing from your seniors and event executives of the events taking place in our building.
Ensure the venues are correctly setup as per function sheets and during service.
Perform walkabouts of the venues and floors ensuring all set ups etc. are in order.
Ensure that the staff practise the “Clean as you go “slogan during work at all times”.
Keep all pathways clean and flow free of table, chairs, banners, or coffee stations etc.
Ensure that the staff use all the equipment with the utmost care to avoid accidents and losses.
Work harmoniously with the fellow colleagues and 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.
Plan and 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.
4. Inventory Management
Manage the operating equipment used within the department.
Ensure that all stock is safe guarded from loss through delegation of responsibility to all subordinates and ensuring standard operating procedures are maintained and reviewed on a regular basis.
Ensure correct stock is ordered and par levels are always maintained.
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.
