Groups & Catering Manager at Four Seasons Safari Private individual

About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

About Four Seasons Serengeti:
Four Seasons Serengeti is an iconic, world-class luxury safari lodge nestled in the stunning landscapes of Tanzania's Serengeti National Park. With breathtaking views of the vast plains, exceptional wildlife encounters, and unparalleled guest experiences, Four Seasons Serengeti offers a truly unique and unforgettable stay for our discerning clientele. Our commitment to excellence, attention to detail, and personalized service sets us apart as a leader in the hospitality industry.

Applicant should hold Tanzania work authorization
Essentials

• To ensure that training in all aspects of banqueting/catering work is carried out continuously.
• To ensure that staffing levels are maintained in accordance with Company guidelines.
• To ensure that the quality and quantity of casual staff is in accordance with Company guidelines.
• To recommend for the selection, dismissal and promotion of all Group/catering personnel.
• To liaise with all other personnel in the Lodge to ensure that maximum use is made of all available resources.
• To ensure that he/ she is aware of all Company rules and regulations as outlined in the Four Seasons policy. booklets, the company contract of employment and in various memos/directives as may be occasionally issued.
• To help, guide, counsel and encourage staff whether they are under your control, or not, at all times.
• To interview prospective clients of the Lodge, to ascertain their wishes, carry out their requirements and supervise the correct and accurate operation of their particular function.
• To carry out appraisals on members of the Catering Department according to Company timetable.
• To Work with the off property-based Group Sales team to manage group blocks in Golden Sales & Catering (GSC) as per standards. Ensure to review group tour pick up on GSC as per standards to reflect actuals
• To ensure Group rooming lists are accurately and timely input into Opera PMS
• To create new Booking Codes and modify existing Booking Codes to include cancellations, date changes, block changes, rate changes and billing changes.
• To maintain blocks based on historical information and pick up reports.
• To review Group rooming lists prior to arrival for special requests, spelling, duplicate profiles, and billing instructions.
• To ensure all VIP's and Special Attention notes are in the system/Golden Profile.
• To organize, lead and attend Group Pipeline Meeting / Resume Meetings / Pre-Con Meeting.
• To prepare and communicate Group Resumes and Action Plans in pre con meetings.
• To ensure that his/ her superior is advised of customer complaints at all times and to deal with or ensure that complaints from customers are dealt with immediately.
• To assist his/ her superior in the execution of his/ her duties and/ or responsibilities at all times.
• To behave in such a way that you become a credit to the Company at all times.
• To allocate duties and delegate work within the department continuously monitoring the progress and ensuring that all work is kept up to date.
• To ensure that the banqueting rooms are let to maximum occupancy and maximum profitability.
• To place a particular emphasis on the sections relating to health and safety at work and fire precautions.
• To develop creative and suggestive Banquet menus and pricing structures based on local competitive analysis according to timetable.
• To conduct weekly meetings with support departments to review all events and groups for the upcoming week, i.e.; Rooms, FB/Banquet service, etc.
• To keep management and Public Relations informed on all the functions booked at the hotel as well as any known personalities or security sensitive functions.
• The ability to co-ordinate details of daily events with the Executive Chef, Banquet Services Manager and Assistant Managers.
• To supervise the execution of banquet events to ensure high standards of food, beverage and service.
• To develop and promote creativity and to introduce innovations throughout the department to differentiate from the competition, motivate staff, encourage new business and help up-selling.
• To achieve revenue budget in terms of catering and group, to upsell where possible and to ensure that realistic objectives which are set from time to time are achieved.
• To handle clients and prospective clients in such a way that sales and profitability is maximized.
• To secure and control all stocks issued to the Catering Department and to supervise and control departmental billing and control procedures, ensuring that clients are accurately and honestly charged for the services they receive.
• To order and sign for services and expenditure required within the Catering Department in compliance with company standards (outside vendors in AV, entertainment, equipment etc.)
• To produce on a weekly basis the Group/Catering revenue forecast and to present this at the weekly forecast meeting.
• To carry out any other tasks or projects as assigned by the hotel management.

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