To be a Red Carnation Hotel Ambassador by:

Actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times
Owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers
Ensuring that you are familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbook
Creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connection
Working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
Being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager
To actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards
To be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service

To manage the conference, events and private bookings in accordance with the procedures laid down by the Food and Beverage Manager by:

Ensuring harmonious relationships exist with other departments and suppliers by maintaining clear and prompt communication between all parties; and ensuring that all correspondence with clients reflects the professionalism of the company standard and enhances the relationships with key suppliers to The Twelve Apostles work alongside the F&B revenue and reservations team to maximising revenue generating opportunities, whilst enhancing the guest service experience, in accordance with RCH Standards
Coordinating and handling private functions and events within food and beverage outlets and conference rooms.

Coordinating and handling all special occasion enquiries and bookings; e.g. Valentine’s Day; Mothers’ Day etc.

Assist with printing and preparing function sheets, floor plans and event stationery, including menus.
Supporting and assisting the promotion of the various Food and Beverage outlets.
Tracking and reconciling food and beverage covers and average spends.
Coordinating all food and beverage related guest special requests
Capturing all guest data relating to guest details and comments – profiles
Do site inspection with agents
Assist with restaurant reservations when necessary
Report on business on the books and prepare weekly revenue report for the events and conferences
Ensure that all menus and beverage lists that are sent to clients are price checked regularly
Ensure that all events advertised on the website are current and correct

NB: Preference will be given to employees from the designated groups with the provisions of employment equity act, no. 55 of 1998, sisa internal recruitment policy as well as units employment equity plans.

Restaurant Coordinator