Meeting and Events Co-Ordinator - Stellenbosch

•          Minimum of 1 years’ experience in a similar position

•          Own transport

•          Well groomed

Position Summary:

The co-ordinator acts as assistant to the Meetings & Events Manager.  Responsible to co-ordinate the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all banquet and meeting rooms in keeping with the standards prescribed by management.

The Goal of an M&E Coordinator:

The co-ordinator should always be an ambassador for the brand and professional. Friendly and efficient over the phone or on a site visit, with a high level of energy to keep the client interested. Organized and excellent admin skills.

Knowledge and Abilities:

1. Great communication skills- verbal and in writing.
2. Good knowledge of hotel management systems.
3. Needs to be able to work very focuses and react quickly and with creativity to enquiries.
4. Maintains a good energy level.
5. Excellent organisational and administrative skills
6. A cool head to deal with last minute requests and problems
7. A can-do attitude, because you may need to hire audio visual, lighting, a DJ, a band, stages, and marquees

Key Duties and Responsibilities:

1. Marketing and selling conference and banqueting facilities.
2. Ensuring all enquiries are recorded daily on the enquiry sheet for management to assist with conversion of quotes.
3. Scheduling and conducting site inspections.
4. Scheduling reservations: block bookings & venues.
5. Communicating details and changes of your events clearly.
6. Planning well so each event runs smoothly.
7. Ensuring deposits, final pre-payments and balances due are paid on time.
8. Assisting banqueting manager with on-site events where required.
9. Completion of function delivery sheets in an accurate and timely fashion
10. To comply with all statutory and company regulations relating to Health & Safety and hygiene.
11. To ensure that the client’s queries and complaints are dealt with promptly and personally and serious situations reported to the Banqueting Manager/ Duty Manager.
12. To attend weekly Operations and F&B meetings communicating all information to staff in your department.
13. Or any other duties assigned to you
14. Creating bookings on Protel MICE & Protel Quick Groups (both events and accommodation)       
15. Maintain and improve the high quality of service to ensure guests receive 5-star experiences
16. Develop innovative ideas in conjunction with managers to ensure continuation of outlets
17. Handle routine accounting for daily sales. Ensure all is correct and complete at the end of the business day.
18. To learn and uphold the principles and goals of the company.