Banqueting

BANQUETING COORDINATOR Our client is looking for a technically focused, detail orientated and highly organised team player who can operate under pressure to liaise with all clients, ascertaining their requirements and  co-ordinating these needs to ensure the successful execution of functions and conferences in a timely manner. RESPONSIBILITIES -Must have at least 1 years banqueting or reservations experience in a 4* or 5* Hotel. -Previous Food and Beverage operational experience advantageous  - Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel - Knowledge of Opera advantageous - Highly presentable - Excellent command of the English language with solid verbal and written communication skills - Fluency in Xhosa and/or Afrikaans advantageous - Ensure the accuracy of all reservation to ensure an exceptional guest experience - Liaise with all clients, ascertaining their requirements and co-ordinating these needs to ensure the successful execution of their function, conference, event and accommodation. - Responsible to operate within the policies and procedures as known and set out in the operating manual. REMUNERATION PACKAGE - R p/m - Pension - Optional Discovery medical aid contribution (50%) - Discretionary Annual Bonus - Staff Transport, Uniform, laundry, meal  If you feel you have the above requirement please send your CV to NB!! Please input your current and expected salary when applying and what position you are applying for   Colone Lemmer CV Recruitment 

BANQUETING MANAGER EXECUTIVE CHEF SANDTON R – R* experience Exclusive functions 350 pax Must handle stressful environment 

Scope and General Purpose: To supervise and control the banqueting department to the required standards within an agreed budget Responsible to: General Manager / Food and Beverage Manager Responsible for: Assistant Banqueting Manager; Banqueting Coordinators, Banqueting Waiters Wine Stewards and Cleaners Liaises with: Housekeeper, Front of House Manager, Maintenance Manager Security Manager, Accountant, Head Chef, PRO Limits of Authority: According to establishment Main Duties: · Ensures that budgeted targets are achieved or bettered · · Ensures prompt, courteous response and follow up to all enquiries · To ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten, e.g.: - Number of covers · To liaise or ensure liaison with the client a few days before the function to confirm exact numbers, in turn informing the appropriate departmental heads. · To check the function room, ante rooms and cloakrooms for cleanliness before guests arrive, table layout and stipulated specific requirements to enable shortcomings to be rectified. · To greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint. · To ensure that all staff are correctly and smartly dressed at all times. · To ensure effective briefing of waiting staff before the function commences. · To ensure that bar and waiting staff know the limit of open bars and that this is not exceeded. · To ensure that the service of food and drink is courteous and professional. · Ensure tables are correctly set + table appointments, incl flower arrangements, are impeccable. · Ensure surplus equipment is removed after the function and returned to its correct storage place. · Check equipment with function checklist ensure no items have been misappropriated or mislaid. · To check equipment regularly against the inventory to ensure minimum losses. · To ensure that all items are used for their correct purpose and not abused, e.g. knives used as screwdrivers, table-cloths or napkins used for cleaning. · To ensure that attendance registers are completed daily in accordance with statutory procedures and that any anomalies are reported to the Personnel Department. · Ensure regular On-the-Job Training is carried out to enable staff to perform their duties correctly. We will require the following from in order to move forward. · A recent head and shoulders photo of yourself in colour · Proof of qualifications, and completed course · Three written references from previous employers · Proof of achievements · Copy of identity document/ passport · Proof of current salary and what your salary expectations are. We are unable to assist you with your application unless we have the specific information from you in order to compile a comprehensive resume for your client and will not be able to do so until you have all thespecifications. Please email to info at hospitalityspecialist dot co dot za or fax to

Our client, a Guest House situated in the Paarl area, is looking for a Banqueting Assistant to join their team. Requirements and Previous Experience: Grade 12. Entry Level / newly qualified and graduated Events Management students are welcome to apply. Driver’s license with own transport. Knowledge of the food, beverage and banqueting environment. Personal Skills and Attributes: Professional, organized, team player and pro-active. Must demonstrate good interpersonal and communication skills. Excellent project and time management skills. Creative, innovative and entrepreneurial. Patient, assertive, outgoing, reliable and honest. Job Description: Must be able to work flexible hours. Check e-mails and answer clients. Follow-up on provisional bookings / enquiries. Check bank statements for payments and allocate payments. Invoice updates sent to clients. Weekly function schedules, menus, layouts and co-ordinating with Chef and other staff: pre, during and post functions. Seasonal menu planning with Chef. Halaal meal orders and menu matching; delivery and collection arrangements. Hiring additional equipment when needed for functions. Venue viewings with potential clients. Supervise venue setup and layout. Check bathrooms and venue cleanliness. PA system setup on function days. Client welcoming. Parking assistance coordination with staff (overflow areas indicated to guests). Conference timing / monitoring schedule and getting food and beverage setup on time. Stock control: Function milk and juice orders placed weekly, coffee machine boxes of coffee and milk stock, rusks, teas and sugars, serviettes. Checking Halaal meals delivered and plates collected / returned. Checking hired equipment on delivery and collection, signing and noting breakages. Conference equipment stock take, breakage monitoring and repurchasing replacement equipment. Starting Date: January / February 2020 Salary Offered: R10 000 per month Please forward your CV to us if you meet the above-mentioned requirements. Please assume that your application was unsuccessful If you have not been contacted within 2 weeks from the date of this advertisement. Salary: R10k pe month Job Reference #: DEW51

Well known 5 star Hotel wishes to employ a top notch candidate with at least 3 years experience in Banqueting Co ordinating, excellent communication skills, and previous exposure in similiar position would be essential, for more info contact Chris Janneke or attach your detailed word Cv asap

This establishment is seeking a Banqueting Co-ordinator.  The successful incumbent will have a formal Hospitality Management qualification and a minimum of 2/3 years' experience within a similar position and environment. Please send your CV together with a recent head and shoulder photo to Mr Andre Niemand.

I am a young man available to start immediately. i am well experienced and will definately be an asset to the company.

Key Duties & Responsibilities: Ensure that the agreed budgeted targets are achieved or bettered.Ensure that the food and liquor costs are maintained at their agreed levels and that the correct profit margins are achieved.Ensure a prompt, courteous response and follow up to all enquiries.Ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten.Liaise with the client a few days before the function to confirm exact numbers, in turn informing the appropriate departmental heads. Ensure that bands, discos, or entertainment have been booked as directed.Ensure that duty rosters are compiled, making certain that adequate numbers of experienced permanent and casual waiting staff will be on duty.Check the function room, ante rooms and cloakrooms for cleanliness before guests arrive, table layout and stipulated specific requirements to enable shortcomings to be rectified.Greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint.Ensure that the accounts department receives accurate information to enable correct billing.Ensure that all staff are correctly and smartly dressed at all times.Ensure effective briefing of waiting staff before the function commences.Ensure that the service of food and drink is courteous and professional. Requirements: Skills, Experience & EducationalMatric qualification Hospitality experience - (3 years) Management experience – Ability to lead & manageExcellent communication SkillsStrong Leadership skills - Self- motivated & disciplined High attention to detailStrong analytical skills, decision making, problem solving & results driven individualAn excellent command of the English languageComputer literacy–MS Office Applications (Word, Excel, PowerPoint, Outlook) **PLEASE DO NOT APPLY IF YOU DO NOT MEET THE ABOVE REQUIREMENTS. ONLY SUCCESSFUL CANDIDATES WILL BE CONTACTED**

Junior Banqueting Co-ordinator R10K-R12K Cape Town I am looking for an experienced Junior Banqueting Co-ordinator for a large busy Hotel in Cape Town.  You must have a minimum of 3 years experience within a similar position.  You must have fantastic communication and Admin skills.  You must be fully computer literate.  Hospitality Diploma would be an advantage. Please forward a Full CV, recent photo and reference details to:

Our client, a Multi outlet Gaming Entertainment and Conference Centre in Cape Town is recruiting for a Junior Banqueting Coordinator. Requirements: 3 years Hospitality experience Management experience – Ability to lead & manage Strong analytical skills, decision making, problem solving & results driven individual Computer literacy–MS Office Applications (Word, Excel, PowerPoint, Outlook) Responsibilities: To ensure that the agreed budgeted targets are achieved or exceeded. To ensure a prompt, courteous response and follow up to all enquiries To ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is omitted To liaise with the client in advance and confirm exact number of attendees for function To ensure that entertainment has been booked as per specific client requirements To ensure that duty rosters are compiled, ensuring adequate staffing levels, including casual labour staff To ensure coordinating, setup & running of the function as per client specification   To ensure manager visibility at all times for the duration of the function To ensure correct information is forwarded to accounts department for billing purposes. To ensure effective briefing of all staff including casual staff before the function commences. Efficient sales and marketing of the banqueting venues and product Generate sales in line with set monthly targets as set out in line with National Targets Establishes, develops and maintains business relationships with current and prospective clients Do presentations for existing and prospective clients Research sources for developing prospective customers and seek information to determine their potential. Maintain, manage and build the customer database Monitor and follow up on client feedback Provide feedback to Senior management via daily reports on sales enquiries / sales secured & prospective client

Guaranteed smooth running of events any day. High level organizational skills combined with time management. First priority is service delivery. For Hotels, Corporate functions, Weddings and Social gatherings. I come with extras like a live band (if needed), musicians readily available.

Well known Hotel wishes to employ a top notch Direector of Sales for there new property opening ! Previous exposure and exposure and experience in Hotel Sales and Marketing would be essential, you will be responsible for managing, the Reservations Department, Group and Events / Conference and Banqueting Co-ordinators and Sales and Marketing Team,. for more info contact Chris Janneke or attach your Word format Cv asap!

Part time bartenders We are currently seeking for part time bartenders to work in our Banqueting and event department. Skills and Knowledge of products is essential. You need to be friendly, honest and able to work under pressure. Should you meet the above requirement, kindly forward your CV to or fax to

Research, develop menus and liaise with Exec Chef. Produce freshly baked & all dessert items for restaurant buffet & banqueting.   Supervise/train apprentices.  Prepare/submit budget.  Handle proper storage and freshness of food products, & maintain high standards of hygiene and cleanliness of all equipment, and kitchen.  Carry out other duties requested.  Close attention to detail and needs to possess a degree of creativity in order to successfully create new types of pastries and stay up to date with current market trend.  R7.5K neg. Send DETAILED CV, with photo and written reerences.

An experienced Sous Chef is required for a well established luxury hotel.  Candidate must have strong leadership skills and must be able to plan and execute accordingly.  Must be able to maintain various projects at once. Minimum of 4 years experience in the industry.  5 - star experience is an advantage.  Must understand fine dining and pay particular attention to banqueting. Only qualified candidates with a diploma in cookery will be considered.

Busy hotel operation is looking for an experienced F&B Supervisor to look after a restaurant, bar and room service. This position will also require conference and banqueting experience. Experience with Micros is advantageous. Candidate must be well presented and be fluent in English. Salary is R per month + benefits or subject to experience. Please send CV with one written reference and a recent photo to

The Shift Leader is responsible for the overall supervision of the front desk shift and must maintain a consistently high standard of guest service throughout the shift ensuring the maximization of revenue and high standard of guest service. Minimum Requirements: • South African Matriculation certificate (or the equivalent thereof) • Preferably Hotel School Diploma • Additional language is an advantage • Good knowledge of all general Front Office policies and procedures • Worked on the front desk for 2-3 years and have supervisory experience Key Responsibilities: • The Shift Leader must be present at the front desk at all times. The only exceptions are when performing duties that are required to be done in the back office such as checking emails or completing any other administrative work that cannot be done at reception. Should the Shift Leader leave his/her post at the front desk, the Shift Manager needs to be present at reception • Ensure that all duty shifts are being carried out following all policies and procedures for the Front Desk • Ensure a high level of product knowledge of The Company, the daily happenings in the hotel as well as the local area • Ensure shift checklists are followed point by point and signed off by the Shift Manager at the end of the shift • Proper handovers need to be done from shift to shift thereby informing the next team on shift of check-ins and check-outs remaining (especially VIP’s), group arrivals, holdover bookings, unresolved traces, banqueting functions, tasks that have not been completed as well as any unusual occurrences in the hotel • Ensure that the Front Office Manager and the Shift Manager are kept fully aware of any relevant feedback from either guests or other departments • Monitor and correct the performance of the Guest Liaisons to ensure our guests receive fast, efficient and friendly service

We Offer: Professional Events,Event Co-ordination,Banqueting Functions,Conferences,Motivational Speakers,Team Buildings,Year End Functions•Exhibitions,Product Launches,Gala Dinners,Concerts,Golf Days,Business Board Meetings,Venue Hire Leisure Services: Accomodation Tour Groups,Accomodation  Leisure Travellers,Wine Tours,Weddings,Birthday Parties, Entertainment

We Offer: Professional Events,Event Co-ordination,Banqueting Functions,Conferences,Motivational Speakers,Team Buildings, Year End Functions,Exhibitions,Product Launches,Gala Dinners,Concerts,Golf Days,Business Board Meetings,Venue Hire. Leisure Services: Accommodation for Tour Groups,Accommodation for Leisure Travellers,Wine Tours,Weddings,Birthday Parties and Entertainment.

Professional Events:Event Co-ordination•Banqueting Functions•Conferences•Motivational Speakers•Team Buildings•Year End Functions•Exhibitions•Product Launches•Gala Dinners•Concerts•Golf Days•Business Board Meetings•Venue Hire Leisure Services: •Accomodation for Tour Groups•Accomodation for Leisure Travellers•Wine Tours•Weddings•Birthday Parties•Entertainment

Requirements: Manage +- 70 staff Control and manage stock Control and manage cash including banking & float Control and manage assets Determine and implement corrective / proactive action Manage point of sale system Working knowledge of labour legislation Knowledge of operational standards and procedures Control all costs Beverage costing A strong sense of analytical skills, decision making, problem solving, results focused, self-motivating, strong leadership skills Good staff relations to maintain a comfortable and productive working environment for all concerned Basic knowledge of SA labour LawAn independent thinker to manage creatively and competently Manage team performance Ensure prompt and efficient service of all food & beverage to theatre & function clientsManage Customer & client relationship To ensure the efficient running of the banqueting department and Theatre bars To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation. To ensure that company and statutory hygiene standards are maintained in all areas. To attend timeously to customer complaints. To ensure that reports and administration requirements are timeously submitted. To ensure that daily stock takes are conducted and variances investigated. To hold regular staff meetings. To be fully aware of trends in the industry and make suggestions for improvement of the catering operation. To attend meetings as required. To carry out or ensure that regular On-the-Job Training is taking place to agreed standard. Skills: Matric certificate South African citizen Drivers License a must Management experience (3 Years) Hospitality experience (5-6 Years) Computer Literacy – Microsoft office Front Of house management experience. 

Job description: - Managerial experience in hospitality and banqueting industry - Vast knowledge of pastries and desserts Skills required: - Diploma in Professional Cookery or relevant qualifications - Qualifications in Patisserie and advantage - Matric - Strong communication skills - 6 Years experience - International experience a bonus 

Skills Matric or relevant Hotel School Diploma an advantage Minimum 4 year experience in similar position Chef background Own vehicle Job Description Prior experience in food and beverage service control, with sound knowledge of operating  equipment and procedures. Excellent Communication and Telephone skills, proactive attitude with attention to details. Sound leadership and decision making skills Good understanding of Micros. Team player, dependable and mature. Able to operate under pressure, honest and reliable. Must display excellent guest interaction skill with a basic knowledge of staff supervision. Be able to do stock taking Banqueting knowledge Kitchen management experience

Description:                       o   Manage staff. o   Control and manage stock. o   Control and manage Food Cost of all areas. o   Control and manage assets. o   Banqueting Management, control. o   Analyze and interpret daily unit results. o   Determine and implement corrective / proactive action. o   Support the implementation of the Business Plan. o   Working knowledge of labour legislation. o   Knowledge of operational standards and procedures of a kitchen including preparation. o   Control costs. o   A strong sense of analytical skills, decision making, problem solving, results focused, self motivate, strong leadership skills. o   Good staff relations to maintain a comfortable and productive working environment for all concerned. o   Basic knowledge of SA labour Law. o   An independent thinker to manage creatively and competently. o   Manage team performance. o   Manage customer relationships. o   Train staff on various aspects of the business. o   Have a good technical understanding. Requirements:                                 o   Drivers License o   Management experience (5 years) o   Hospitality experience (5years) o   Computer literacy – Word, Excel, Powerpoint, Pilot Software o   Hospitality Diploma will be an advantage

Job description: ·          Prepares daily production list.  ·          Ensures that all Mise en Place has been done for all stations prior to service. ·          Ensures that kitchen staff follows all recipes and portions servings.  ·          Keeps kitchen, dish, and storage areas clean and organized.  ·          Places food and supply orders as directed.  ·          Receives product be verifying invoice and freshness of merchandise.  ·          Sets excellent customer service and work examples. ·          Actively participates as a member of the management team.  ·          Manages staffing levels throughout shift.  ·          Oversees kitchen labour and food cost to budgetary requirements.  ·          Performs additional responsibilities, although not detailed, as requested by the Chef at any time.  ·          Actively involved in the day to day running of the kitchen  ·          Able to help with hiring and training of new staff  ·          Able to work under pressure without supervision  ·          Organization and leadership skills.  ·          Team player  ·          Able to resolve disputes Skills required: ·          Qualifications from a reputable Training Institute essential  ·          Costing knowledge  ·          Good kitchen hygiene knowledge.  ·          A minimum of 5 years working as Head Chef ·          Good Communication skills (Both Verbal and Written)         ·          Banqueting and Restaurant experience

Staff REQUIRED Urgently in Polokwane:  Professional Hunter / Game Farm Manager (Salary Neg from R live in) Housekeeping Supervisor (R- R) Assistant Banqueting Manager(R - R ) Pastry Chef(R - R live in) Game Ranger or couple(Neg R live in) DUTY MANAGER (Max live in) 2 Operations managers / Duty managers  with no dependants (Max R live in) Bookkeeper / stock controller(R- R live out) Must have vast knowledge & Skills. A least 2 - 3 years Exp working in a Hotel.  PLEASE FORWARD CV & RELEVANT CERTIFIED COPIES OF ACADEMIC QUALIFICATIONS TO: or . 

CDP CHEFS FOR LUXURY 5* CRUISE LINERS – IMMEDIATE STARTS!!   This leading Cruise Liner company is seeking top notch CDP Chefs to join its 5* team. This is a great opportunity to gain International experience, Travel the world Plus tax free salaries!!   The right candidate will have: Experience in High volume quality 5* restaurants or Hotel banqueting departments Preference to those who have cruise liner experience – but not a must! Fluency in the English language Single status Immediate availability Valid passport   Salaries offered: CDP Chef at $ USD tax free = R 20k+   TO APPLY PLEASE SEND YOUR CV + PROFILE PICTURE REGRET ONLY SHORT-LISTED CANDIATES WILL BE CONTACTED

One of our clients is currently seeking the skills of a Duty Manager for one of their 5 Star Hotels in Vanderbiljpark to start as soon as possible   Minimum Requirements: Matric Relevant qualification in hospitality would be advantageous 4 years’ experience in a hotel environment working as a Duty Manager or Banqueting Coordinator   Please note if you have not received feedback within two weeks consider your application unsuccessful. For more exciting positions visit our website www.higherintelligence.co.za

Chef opportunities onboard luxury cruise liners – competitive salary and benefits package, full uniform, accommodation & meals provided.  Contracts are 6 months in duration, with 2 month leave periods between contracts.   We are currently recruiting for DCDP and Chef de Parties to work onboard our 5 Star luxury vessels, in a structured and developmental environment.  Our galleys deliver in excess of over covers, at every sitting. You will be working in large teams of up to 165 chefs from mixed nationalities. You will work hours a day over a period of 2 – 3 shifts, 7 days a week for the duration of your contract. The duties will be varied working across different sections and a number of dining outlets   To be considered for the role it is essential that you are professionally trained with relevant qualifications from a catering college with 3 years operational experience in high volume catering facilities such as conference and events, banqueting or large scale 4 or 5 star hotel.   To succeed in this role you need to be professional, diligent, disciplined and committed to consistent quality assurance on a large scale.   If you are team player, a South African National, can communicate well with people of all ages, and feel that you can make a contribution within this exciting environment, then we would love to hear from you.   Please reply to advertiser with a detailed c.v. with written references and relevant certificates    

We hire classic, high quality and modern designing linen for hire at reasonable prices.These include different main colours of chair covers, table cloths, strips,banqueting skirts, wall lining etc.We also hire out crockery and cutlery as well as various deigning accessories.Set up of tables, chairs and/or decor, shall be charged for at a separate rate and NOT included in the hiring costs.